Masala Buns & Memories: A Taste of Childhood

For some reason, my thoughts drifted to my grandmother today—our beloved Ajamma (maternal grandmother).

When my youngest sister was born, she came to stay with us, caring for my mother during her confinement. But for us children, her presence meant something more—it meant stories, laughter, and a comforting sense of warmth that only a grandmother can bring.

Evenings were special. We would set out on leisurely walks around our neighbourhood, holding her hand, listening to her tales, and simply enjoying her company. Of course, like most children, our eyes were always on the lookout for treats. And so, almost instinctively, our steps would lead us to Cox Town Bakery.

Ajamma rarely said no. She indulged us with puffs, buns, rusks, and all sorts of simple delights that, at the time, felt like treasures. Those small moments—choosing a snack, sharing it on the walk home—are etched in memory in the most vivid way.

Today, thinking of her brought back a deep sense of nostalgia, especially for the masala buns we used to love. On a whim, I decided to recreate them.

As they bake in the oven now, the aroma filling my kitchen feels almost magical. It carries me back to those carefree days—when life was simple, happiness was easy, and love was found in the smallest of gestures.

Sometimes, it’s not just food we make. It’s the memories we bring back to life.

The Recipe For Masala Buns:

225 gm / 1.75 cups bread flour

1 tsp Brown Sugar

1 tsp Himalayan Salt

1 tsp Instant Yeast

2 tbsp Milk Powder

½ Onion, minced

2 large cloves Garlic, minced

2 stalks Coriander Leaves, chopped fine

12 Mint Leaves, chopped fine

1 stalk curry leaves, chopped fine

½ tsp red chilli flakes

2 tbsp Melted Butter / Ghee (I used ghee)

100ml/ ½ cup Milk ( I used milk powder to make the milk)

Milk Wash:

1/2 tbsp milk powder

2 tbsp warm water

Method:

Make the milk with ½ cup warm water and 2 tbsp milk powder.

Mix the flour, sugar, salt, yeast and milk powder together.

Chop the green chillies, coriander, mint, curry leaves, onions and garlic fine.

Add this to the dry ingredients.

Add milk and mix everything together to bind.

You may have to add extra milk. I added around 3 tbsp.

Finally, add the melted ghee and knead everything together. It should be a sticky dough.

Transfer the dough to your counter (I used a large tray) and knead the dough for 10 minutes until soft.

Oil a large bowl, transfer the dough to it, cover with cling film, keep it in a warm place in your kitchen and allow it to double in volume. This took about one hour. It depends on the warmth in your kitchen.

Next, transfer to the same tray, weigh the dough, dust with flour and divide it into 6 equal portions.

My dough weighed 450 gms in total and each individual portion weighed 75 gms.

Shape into smooth balls and arrange on a greased tray.

Cover with cloth and set aside for 15-20 minutes. The buns will rise again.

Preheat oven to 200°C.

Prepare the Milk Wash: Mix ½ tbsp milk powder with 2 tbsp warm water and mix to a smooth consistency.

Brush over the buns, and bake in oven for 20 minutes.

Remove from oven and transfer buns to wire rack.

Cool and enjoy as a snack or for dinner with a side dish of your choice.

Many thanks to https://gayathriscookspot.com/ for her amazing Khara Bun recipe

I did not use sesame seeds as the buns I remember eating did not have any.