DRY YEAST - 1 TSP

firstly, in a large bowl take ¾ cup warm milk, 1 tsp sugar and 1 tsp dry yeast.

1

YEAST ACTIVATES

mix well and rest for 5 minutes, so that yeast activates

2

MAIDA - 2 CUP

now add 2 cup maida, ¾ tsp salt and mix well.

3

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

4

SQUEEZE & MIX

squeeze and mix well making sure everything is well combined

5

MILK AS REQUIRED

continue to knead for 5 minutes adding milk as required.

6

STICKY DOUGH

knead to a smooth and soft dough

7

BUTTER - 2 TBSP

further, add 2 tbsp butter and continue to knead the dough

8

SUPER SOFT DOUGH

the dough needs to turn non-sticky and yet remain super soft.

9

TUCK DOUGH

once the dough turns soft, tuck the dough well

10

REST - 1 HOUR

cover and rest for 1 hour in a warm place to rise.

11

PUNCH DOUGH

fter 1 hour, the dough rises indicating it is well poofed.

12

NON STICKY DOUGH

now knead the dough again slightly removing air incorporated.

13

PERFECT SIZE

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.

14

PLACE ON TRAY

place the balls over the tray lined with butter paper.

15

REST - 20 MINUTES

now cover with a moist cloth and allow to rest for 20 minutes or until the dough doubles

16

MILK - BRUSH

further, brush the dough with milk without damaging the balls.

17

PREHEAT BAKE

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.

18

BUTTER - RUB

once the bun is out of the oven, rub with butter to get a shiny look.

19

SUPER SOFT

cool the bun completely, by placing on a cooling tray.

20

READY TO EAT

finally, enjoy khara bun as an evening snack.

21