DRY YEAST - 1 TSP
firstly, in a large bowl take ¾ cup warm milk, 1 tsp sugar and 1 tsp dry yeast.
mix well and rest for 5 minutes, so that yeast activates
MAIDA - 2 CUP
now add 2 cup maida, ¾ tsp salt and mix well.
ONION - 1 CHOPPED
further, add 1 onion, 1 tsp cumin, ½ tsp chilli powder, 1 tsp chilli flakes, 3 chilli, few curry leaves and 2 tbsp coriander
SQUEEZE & MIX
squeeze and mix well making sure everything is well combined
MILK AS REQUIRED
continue to knead for 5 minutes adding milk as required.
knead to a smooth and soft dough
BUTTER - 2 TBSP
further, add 2 tbsp butter and continue to knead the dough
SUPER SOFT DOUGH
the dough needs to turn non-sticky and yet remain super soft.
once the dough turns soft, tuck the dough well
REST - 1 HOUR
cover and rest for 1 hour in a warm place to rise.
fter 1 hour, the dough rises indicating it is well poofed.
NON STICKY DOUGH
now knead the dough again slightly removing air incorporated.
pinch a small ball sized dough and tuck the dough forming small balls. make sure to tuck the dough to prevent from any scars appearing.
PLACE ON TRAY
place the balls over the tray lined with butter paper.
REST - 20 MINUTES
now cover with a moist cloth and allow to rest for 20 minutes or until the dough doubles
MILK - BRUSH
further, brush the dough with milk without damaging the balls.
place the tray into the preheated oven and bake at 180 degree celcius for 30 minutes, or until the pav turns golden brown from top.
BUTTER - RUB
once the bun is out of the oven, rub with butter to get a shiny look.
cool the bun completely, by placing on a cooling tray.
READY TO EAT
finally, enjoy khara bun as an evening snack.