Evening snacks were a great part of our childhood as well now with kids at home. I remember our Appa used to get those jam buns, cream buns, open sandwiches, and Khara buns from the Iyengar bakery when coming back home. of all these, my little brother loved the cream buns while Amma, Appa, and I used to stick with the savory Khara buns. A rainy, gloomy evening which is a usual occurrence in my place made me recreate these khara buns. However, I tried to go for a low calorie, the healthy option with these. I have used whole wheat flour against the regular maida and replaced loads of butter with a light, extra virgin olive oil. The warm, freshly baked buns with a cup of elaichi tea were the right combo for our evening snacks reminiscing wonderful childhood memories.
- In this recipe, I have used whole wheat flour. You can also replace it with all-purpose flour or maida. And also a combination of these both flours.
- If you like a buttery taste and don't mind those extra calories, replace olive oil with butter.
- The main ingredient to get the perfect buns is the yeast. Make sure your yeast is active. If it is inactive and doesn't rise, discard and replace it with fresh, dry yeast.