I hate coming up with excuses but this time with all the packing and moving into a new house after coming to India it's been crazy hectic. Unfortunately and apparently I still haven't unpacked and the pics of the procedure is lying safe in another memory card which I don't seem to find at the moment!! I'M EXTREMELY SORRY FOR NOT POSTING THE PROCEDURE PICS, I PROMISE TO UPLOAD THEM ONCE I FIND THE MEMORY CARD.
Plus to add to it all the season of festivals have begun.. I barely had time to write anything.. Now that I woke up in the middle of the night I thought it was apt to post this recipe.
Khara/ savory biscuits was something I
badly wanted to try since I missed the Bakery style snacks like crazy
at US. To my surprise the very first attempt turned out to be
perfect!! I was super happy and Aru was delighted. It's such a simple
recipe and took me by surprise when I discovered the simplicity of
it.
You cannot help but try making it :)
especially on a rainy day this comes in as your best buddy with a cup
of hot masala chai flavoured high with eilichi and a hint of
cinnamon.
Serves- 10
Shelf Life- 3 days
preparation time- 25 minutes.
Ingredients
-
All purpose flour/ maida flour
1 cup
Butter
1 stick/ 8 tbsp
Salt
2 tsp
Baking powder and soda
1 pinch each
Green chillis, finely chopped
6
Coriander/ cilantro
2 tbsp
Hing/ asafotida
A pinch
Yogurt/ curd
2 tbsp
Directions
1. Sieve the all purpose flour with salt,
baking soda and powder into a mixing bowl and melt butter in a
microwaveable bowl on high for about a minute. Pre heat oven to
350ºF/
170º C.
2. Add the butter to the sieved mixture
and add green chillis, cilantro, hing, yogurt and mix well to form a
dough of a litle harder than chapathi dough consistency. Leave it aside for 10 minutes.
3. Use a rolling pin and roll out the
dough to 3 mm thickness and cut them into rounds using a cookie
cutter or the lid of a small box, prick them with a fork a couple of times . Lay them on a parchment paper and
bake them for about 13-15 minutes until the biscuits turn slightly
brown. Cool it on a wire rack and let them harden a bit. Enjoy it as
your evening snack with coffee/ tea or badam milk.
Note
- The dough must be a little harder then chapathi dough consistency, this is an important step in the process of making cookies. If you find the dough to be a little harder than usual the add a tablespoon more of yogurt and a few drops of water. If you find it moist then add a tablespoon more of all purpose flour. But make sure you get the consistency right.
- While baking the cookies they might take a few more minutes extra than the usual but keep watching in between so as to make sure they dont turn deep brown. This entirely spoils the taste of the cookies.
- When you pull them out of the oven they might seem a little soft yet, but once they cool down they will harden up and reach the right consistency.