how do you make khara bread like the one in bangalore bakeries?

Answer 1

no answer for me....I just wanted to read the others

Answer 2

recipe as above by poo bear

Answer 3

For the pastry:

2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water

For the stuffing:

4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying

Sift the flour and salt into a bowl. Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for
about 10 minutes or until it is smooth. Make a ball. Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag. Set
aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion. Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water. Cover, lower heat and simmer until peas are
cooked. Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for
3-4 minutes, stirring gently as you do so. Check balance of salt and
lemon juice. You may want more of both. Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7
covered while you work with the eight. Roll this ball out into a
7 inch (18 cm) round. Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam. Glue this seam together with a little water. Fill
the cone with about 2 1/2 tablespoons of the potato mixture. Close
the top of the cone by sticking the open edges together with a little
water. Again, your seam should be about 1/4 inch (5 mm) wide. Press
the top seam down with the prongs of a fork or flute it with your
fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame. You may use a small, deep, frying pan for this or
an Indian karhai. When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and crisp. Drain on
paper towel and serve hot, warm, or at room temperature.


2+1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky.
The dough will be quite soft. Knead in bowl for about 5 minutes.
Cover tightly and refrigerate till you are ready to assemble the pastries.

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1+1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain
& mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger, mustard seeds,
coriander and salt over medium heat for about 8 minutes, till onions
are soft. Add this to the mashed potatoes. Cool for at least 15 minutes
before filling the pastries.

1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It
reduce slightly.
3) Serve warm or at room temp.

ASSEMBLY:

1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a
pastry brush close at hand. Flour a clean surface, and, using a rolling
pin, rook 1-inch balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover.
Brush the inside edges of each circle with a little water, and fold the
edges together to make a small hem. Crimp the edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops
with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake
10 min. more. For maximum crispiness, turn the samosas over when
you turn the oven down.
5) Serve within 15 min. with dipping sauce.





Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water

Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking

PASTRY
Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for
a couple minutes. Cover with plastic, make filling.


FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft.
Add curry, salt and vinegar, mix well. Add meat and fry over high heat,
stirring constantly, until meat changes color. Turn down heat, add water and
cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir
meat to keep it from sticking. Add garam-masala, mint, and coriander, mix,
remove from heat, cool, and add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly floured
board, roll each ball to a very thin circle, about the size of a saucer. Cut
circle in half. Put ~ 1 tsp of filling in the middle of each half circle,
brush edges with water, fold dough over and press edges together.

When they are all made, heat oil in a wok, deep fry a few at a time until
golden brown on both sides. Drain on paper towels. Eat until too full.

Answer 4

To make powder
The sambar powder can be made and kept for use upto 8 weeks (after that the flavor goes
down). Take equal quantities of Dhaniya seeds and red chilies (one handful of each, for a
small bottle-full of powder). Fry them "together" with a "few drops" of oil-just enough to
keep the "Baanale"(WOK) oily. (You will find that using 2 spoons at diagonals makes it
easy to fry). Fry on low fire till you get that "nice-smell" with very little fumes, take out
before dhaniya starts changing colour (the other indicator is the red chilies become shiny
with oil). Put them on a plate to cool.
Put half handful of chana daal (kadale bele) and half of udad daal (uddina bele) and fry
slowly using 1 teaspoon of oil. Fry till both start to turn brown then add two table spoons
of dry coconut (grated coconut normally available in all supermarkets will do well - but
not the sweetened variety). Also add a pinch or two of HING powder. Just "one-piece" of
daalchini chekke (pattai) must be added now. Some dried curry leaves and a pinch of
turmeric are also be added at this stage (if you have them). After adding these do not
continue frying for long, not more than a few seconds. Allow these to cool in the Baanale
(WOK), by switching off gas and keeping the Banale on another (cold) stove, for example.
Powdering with dry grinder: Firstly, powder the dhaniya and chilies. After finely done,
take out and then put the cooled ingredients of daals etc. Grind them well, then add the
powdered chili, run the dry grinder once more to mix. Take out, mix with a spoon and store
in a cleaned bottle, close it tight. Some people add turmeric only at the stage of mixing, this
is to retain the grinder for getting the "yellow" tinge of turmeric. But turmeric is essential
for the "keeping quality (storage)" of the powder.
ii) To make Khaara Bhaath
The sambar powder can be used to make the vegetable Bhaath, Khara Bhaath, Vaangi
Bhaath etc. Here, cook the rice with a little short of water (to keep it from becoming
soggy). Spread the cooked rice to cool. In a separate pan with 2 spoons of oil heated, put in
mustard, after they split/splash (putr ... putr.....putr), add a pinch of turmuric and then put a
piece or two of broken red chili (depending on how hot you want,add more) put 1 handful
of groundnuts (cashews if you prefer)fry them for a few seconds,add curry leaves. Now put
the cut vegetables or Badane Kaayi (baingon or egg plant) if it is vaangi-bhaath. Turn
around, cover the lid and cook or low fire. After the vegetables are done, put salt to taste.
Allow cooling time. Put the cooled rice, put 2-3 table of the sambar powder, little salt
(only to make-up for the rice now added). Add freshly grated coconut (fresh coconut pieces
put in dry grinder and done), Mix with hand well using 1-2 table spoon of oil and also at
this time squeeze in the juice of half a lime. Keep it away for an hour or so. Reheat (in
oven/microwave) before serving.
Instead of rice, medium size rave' (sooji, rava, samolina) can be used to make Khaara-
Bhaath. In this case, the rave' is first dry fried on a low fire (use just one tea-spoon of ghee
or a small piece of butter if you prefer) till it is rid of moisture. Then fry finely cut
vegetables in 2 teaspoons of oil, then add water and salt to taste. Continue to heat till the
water starts to boil and then bring down the heat and add the dry fried rava slowly. Add 3-
4 tea spoons of oil, sprinkle 2-3 spoons of sambar powder, cover the lid and keep on very
low fire for 2-3 minutes. Open the lid, add the juice of half a lime, turn around, add grated
coconut. Turn off the fire. Add one or two teaspoons of ghee and close the lid. Before
serving, turn around slightly and serve hot.


To make powder

The sambar powder can be made and kept for use upto 8 weeks (after that the flavor goes down). Take equal quantities of Dhaniya seeds and red chillis (one handful of each, for a small bottle-full of powder). Fry them "together" with a "few drops" of oil-just enough to keep the "Baanale"(WOK) oily. (You will find that using 2 spoons at diagonals makes it easy to fry). Fry on low fire till you get that "nice-smell" with very little fumes, take out before dhaniya starts changing colour (the other indicator is the red chillis become shiny with oil). Put them on a plate to cool.

Put half handful of chana daal (kadale bele) and half of udad daal (uddina bele) and fry slowly using 1 teaspoon of oil. Fry till both start to turn brown then add two table spoons of dry coconut (grated coconut normally available in all supermarkets will do well - but not the sweetened variety). Also add a pinch or two of HING powder. Just "one-piece" of daalchini chekke (pattai) must be added now. Some dried curry leaves and a pinch of turmeric are also be added at this stage (if you have them). After adding these do not continue frying for long, not more than a few seconds. Allow these to cool in the Baanale (WOK), by switching off gas and keeping the Banale on another (cold) stove, for example.

Powdering with dry grinder: Firstly, powder the dhaniya and chillis. After finely done, take out and then put the cooled ingredients of daals etc. Grind them well, then add the powdered chilli, run the dry grinder once more to mix. Take out, mix with a spoon and store in a cleaned bottle, close it tight. Some people add turmeric only at the stage of mixing, this is to retain the grinder for getting the "yellow" tinge of turmeric. But turmeric is essential for the "keeping quality (storage)" of the powder.

ii) To make Khaara Bhaath

The sambar powder can be used to make the vegetable Bhaath, Khara Bhaath, Vaangi Bhaath etc. Here, cook the rice with a little short of water (to keep it from becoming soggy). Spread the cooked rice to cool. In a separate pan with 2 spoons of oil heated, put in mustard, after they split/splash (putr ... putr.....putr), add a pinch of turmuric and then put a piece or two of broken red chilli (depending on how hot you want,add more) put 1 handful of groundnuts (cashews if you prefer)fry them for a few seconds,add curry leaves. Now put the cut vegetables or Badane Kaayi (baingon or egg plant) if it is vaangi-bhaath. Turn around, cover the lid and cook or low fire. After the vegetables are done, put salt to taste. Allow cooling time. Put the cooled rice, put 2-3 table of the sambar powder, little salt (only to make-up for the rice now added). Add freshly grated coconut (fresh coconut pieces put in dry grinder and done), Mix with hand well using 1-2 table spoon of oil and also at this time squeeze in the juice of half a lime. Keep it away for an hour or so. Reheat (in oven/microwave) before serving.

Instead of rice, medium size rave' (sooji, rava, samolina) can be used to make Khaara-Bhaath. In this case, the rave' is first dry fried on a low fire (use just one tea-spoon of ghee or a small piece of butter if you prefer) till it is rid of moisture. Then fry finely cut vegetables in 2 teaspoons of oil, then add water and salt to taste. Continue to heat till the water starts to boil and then bring down the heat and add the dry fried rava slowly. Add 3-4 tea spoons of oil, sprinkle 2-3 spoons of sambar powder, cover the lid and keep on very low fire for 2-3 minutes. Open the lid, add the juice of half a lime, turn around, add grated coconut. Turn off the fire. Add one or two teaspoons of ghee and close the lid. Before serving, turn around slightly and serve hot.