Spicy Indian Khara Bun Recipe – Quick & Easy Baking

Last Updated on 4 months by Neha Deshmukh

Spicy Indian Khara Bun Recipe – Quick & Easy Baking

Hello friends! If you’re anything like me, you love a good, savory snack with your evening chai. And let me tell you, these Khara Buns are it. I first stumbled upon this recipe years ago at a local bakery, and I’ve been tweaking it ever since to get it just right. They’re fluffy, flavorful, and seriously addictive. Get ready to bake up a batch of these spicy little delights!

Why You’ll Love This Recipe

These aren’t your average sweet buns. Khara Buns are a popular Indian teatime snack, known for their savory, slightly spicy flavor. They’re wonderfully soft and airy, packed with a fragrant spice blend, and perfect for a quick bite any time of day. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker!

Ingredients

Here’s what you’ll need to create these delicious Khara Buns:

• 2 teaspoon peanut oil
• ¼ teaspoon cumin seeds
• 2 sprigs curry leaves, finely chopped
• 2 tablespoon onion, finely chopped
• ½ teaspoon turmeric powder
• ¼ teaspoon dried chilli flakes
• 1 teaspoon green chillies, minced
• 2 tablespoon coriander leaves, finely chopped
• ½ cup warm water (approx. 120ml)
• 1 teaspoon sugar
• 1.5 teaspoon active dry yeast
• ¼ cup warm milk (approx. 60ml)
• 1.5 cups maida / all purpose flour (approx. 180g)
• ½ teaspoon salt
• ½ teaspoon peanut oil
• 2 tablespoon milk – for brushing buns
• 3 teaspoon ghee – for final brushing

Ingredient Notes

Let’s talk ingredients! A few things will really make these buns shine:

• Khara Masala: This is the heart and soul of the recipe! It’s a dry spice blend that gives these buns their signature savory flavor. We’re making a quick version here, but you can find pre-made khara masala in Indian grocery stores.
• Maida Flour: Also known as all-purpose flour, maida gives the buns a lovely soft texture. It’s traditional for this recipe, but I’ll share a whole wheat option in the variations section if you prefer.
• Ghee: Don’t skip the ghee! Brushing the hot buns with ghee gives them a beautiful glossy finish and adds a wonderful richness. If you don’t have ghee, you can use melted butter, but ghee really elevates the flavor. Some families also prefer to use vegetable oil, especially in regions where ghee isn’t as commonly used.

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare the khara masala: Heat the peanut oil in a pan over medium heat. Add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant. Add the chopped onions and sauté until they soften and turn translucent.
2. Spice it up: Add the turmeric powder, chilli flakes, minced green chillies, and chopped coriander leaves to the pan. Cook for another minute or two, until everything is fragrant. Then, set this beautiful khara masala aside to cool.
3. Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes, until it gets foamy. This means the yeast is alive and ready to work its magic! Add the warm milk and the cooled khara masala mixture to the yeast mixture.
4. Make the dough: In a large bowl, combine the maida flour, salt, and peanut oil. Pour in the yeast mixture and start mixing. Knead the dough for about 5 minutes until it comes together into a soft, slightly sticky dough.
5. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
6. Shape the buns: Gently punch down the dough to release the air. Divide the dough into 8 equal pieces. Shape each piece into a tight ball – this helps prevent cracks during baking. Place the shaped buns on a baking sheet lined with parchment paper.
7. Second rise: Let the buns rise on the baking sheet for another 15-20 minutes.
8. Bake to golden perfection: Preheat your oven to 200°C (390°F). Brush the tops of the buns with milk. Bake for 20 minutes, or until they are golden brown and sound hollow when tapped.
9. Ghee finish: As soon as the buns come out of the oven, brush them generously with ghee. This gives them that lovely shine and delicious flavor.

Expert Tips

• Don’t over-knead the dough! Over-kneading can result in tough buns.
• Make sure your water and milk are warm, not hot. Hot liquids can kill the yeast.
• A warm environment is key for the dough to rise properly.
• For a deeper flavour, let the khara masala cool completely before adding it to the yeast mixture.

Variations

Want to customize these buns? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with vegan butter or a neutral-flavored oil. Use plant-based milk for the milk in the recipe.
• Whole Wheat Flour Option: Replace up to half of the maida flour with whole wheat flour for a healthier twist. The texture will be slightly denser. My friend, Priya, swears by using 75% maida and 25% whole wheat!
• Spice Level Adjustment: Adjust the amount of green chillies and chilli flakes to your liking. If you’re sensitive to spice, start with a smaller amount and add more to taste.
• Tea-Time Snack Adaptation: Add a tablespoon of grated cheese to the dough for an extra savory treat.

Serving Suggestions

These Khara Buns are best enjoyed warm, fresh from the oven. They’re absolutely divine with a cup of hot chai, coffee, or even a bowl of soup. They also make a great snack for kids!

Storage Instructions

Leftover Khara Buns can be stored in an airtight container at room temperature for up to 2 days.

FAQs

Let’s answer some common questions:

• What is Khara Masala and can I make it from scratch? Khara Masala is a savory spice blend used in many Indian snacks. You can absolutely make it from scratch! Recipes vary, but typically include cumin, coriander, mustard seeds, fenugreek, and chilli powder.
• Can I use whole wheat flour instead of Maida? Yes, you can! As mentioned in the variations, replacing some of the maida with whole wheat flour will result in a slightly denser bun.
• How can I adjust the spice level of these buns? Easily! Reduce the amount of green chillies and chilli flakes for a milder flavor, or add more for extra heat.
• Can these buns be made ahead of time? You can prepare the dough ahead of time and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and baking.
• What is the best way to reheat leftover Khara Buns? Wrap the buns in a damp paper towel and microwave for 20-30 seconds, or bake in a preheated oven at 180°C (350°F) for 5-10 minutes.

Enjoy baking (and eating!) these delicious Khara Buns. I hope they bring a little bit of Indian flavor to your kitchen!