Whole-wheat Masala Buns (Khara Bun)

Indian Bakery style Whole-wheat Masala Buns or Khara Buns

Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

While the nuttier whole-wheat flavor is an acquired taste, it certainly goes well in breads, buns and anything savory.  These are just savory buns flavored with mint leaves and onions with a wheat-flour base. Using buttermilk and adequate good quality yeast ensure you get the fluffy bread texture we all love.

These buns are very popular in India (especially south Indian bakeries) – and for good reason too. They taste amazing as is, with a cup of chai or even as bases to your burger experiments.   

Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

These Masala Buns are healthier than regular buns for sure. But I will be trying this recipe with a refined flour too, because I do think breads made with refined flour have the best texture.

But for a healthier alternative, this recipe comes a close second. I even made a video while making these buns. (excuse the shaky video! I’m getting myself a tripod soon!)

Here is a video on how to make whole-wheat masala buns or khara buns –

Whole-wheat Masala Buns or Khara Buns – Printable Recipe

Whole-wheat Masala Buns (Khara Bun)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 mini buns or 4 large buns
Ingredients
Dry Mix
  • 2 cups Whole-wheat flour
  • ½ teaspoon Salt (adjust to taste)
  • ½ teaspoon Sugar
  • 2 teaspoons Instant Yeast (refer note 1)
  • 1 teaspoon Cumin Seeds (jeera)
  • 1 teaspoon Flax Seeds (alsi)
  • 1 teaspoon Sesame Seeds (til)
  • 1 cup fresh Chopped Mint Leaves
  • ½ cup finely chopped Onions
Wet Ingredients
  • ¼ cup Oil
  • ¼ cup Warm Water
  • ¼ cup Buttermilk (refer note 2)
Others
  • Butter
  • Vegetable Oil - to grease the pan
  • Semolina or Cornmeal - to grease the pan
Note 1 - Yeast
  • If you don't have instant yeast, use active dry yeast. And proof it before you add it to the mix. Here, you will mix sugar with warm water and add the active dry yeast to the water and let it foam up for 2 minutes. Then add to the flour mixture along with other wet ingredients
Note 2 - Buttermilk or Buttermilk Substitute
  • Indians know Buttermilk as a thinned form of yogurt. But this is not that.
  • You can use store bought buttermilk. Or add add 1 teaspoon Vinegar to ½ cup milk. Mix and well and let it curdle for 20-30 minutes. Use this for the recipe.
Instructions
  1. Mix together flour, yeast, salt, sugar, mint leaves, chopped onions, cumin seeds, flax seeds and sesame seeds. Make sure everything is well distributed.
  2. Add oil, warm water and buttermilk substitute and mix well.
  3. Knead by hand for 20 minutes or electric whisk for 10 minutes to form a smooth dough. Oil the dough well and place it in a bowl.
  4. Cover with a damp cloth and let the dough rise for 1 hour or till it doubles in volume.
  5. Grease a baking pan. Add some semolina or cornmeal all over the pan. Preheat oven to 180 C 350 F
  6. Form equal-sized buns out of the dough and place it on the baking pan. Place them 1 or 2 inches away from each other.
  7. Cover the buns loosely with plastic wrap and let it sit in a warm spot for 20-30 minutes. This lets the buns rise again.
  8. Brush the top with some melted butter.
  9. Bake in a 180 C preheated oven for 25-30 minutes or until the buns are fully cooked through.
  10. Remove and let them cool for 5 minutes.
  11. Enjoy warm buns with some nice masala chai!
Note
  1. You can store them in an air tight container for 2 days in the fridge. Warm for 20 seconds in the microwave before serving

Whole-wheat Masala Buns or Khara Buns Recipe – Step by step pictures

Mix together flour, yeast, salt, sugar, mint leaves, chopped onions, cumin seeds, flax seeds and sesame seeds. Make sure everything is well distributed.
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

Add oil, warm water and buttermilk substitute and mix well.
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

Knead by hand for 20 minutes or electric whisk for 10 minutes to form a smooth dough. Oil the dough well and place it in a bowl. Cover with a damp cloth and let the dough rise for 1 hour or till it doubles in volume.
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

Grease a baking pan. Add some semolina or cornmeal all over the pan. Form equal-sized buns out of the dough and place it on the baking pan. Place them 1 or 2 inches away from each other.
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

Cover the buns loosely with plastic wrap and let it sit in a warm spot for 20-30 minutes. This lets the buns rise again. Brush the top with some melted butter.
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

Bake in a 180 C preheated oven for 25-30 minutes or until the buns are fully cooked through.
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

Enjoy warm buns with some nice masala chai!
Whole-wheat Masala Buns Recipe | How to make Indian Bakery style Khara Buns at home | Foodomania by Kavitha Ramaswamy

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