Khari Biscuits

Khari Biscuit

A delicious biscuits, made of homemade puff pastry. These biscuits are popular in Mumbai. Recipe from Tarla Dalal’s website & Gujarati Rasoi  You tube video.

Ingredients

200 gms plain flour (maida)

30 gms ghee

100 gms ghee

50 ml + 1 tablespoon ice cold water

1 level teaspoon salt

ghee for brushing

plain flour (maida) for rolling

Method

Sieve the flour.

Rub 30 grams of ghee very well into the flour.

Make a well in the centre. Add the salt in this well and pour a little ice-cold water (50 ml + 1- 3 teaspoon) on top.

Make a soft dough by adding some more ice-cold water.

Knead the dough for 2 minutes.

Keep the dough under a cloth for 10 minutes.

Roll out the dough with the help of a little flour to an along shape. Brush away the extra flour..

Apply the remaining 100 grams of ghee leaving aside a strip of about 12 mm. (1/2") width all around.

Cut the rolled dough into 3 unequal parts as shown in diagrams.

Roll up part no.1.

Put it over part no.3 and roll up with no.1 inside.

Put this rolled part on part no.2.

Go on pulling the edges to seal the ghee while rolling part no.2 with no.3 inside.

Sprinkle plenty of flour on a tray. Put the rolled dough over it and sprinkle flour again. Cover with a cloth.

Chill the dough in the freezer compartment of a refrigerator over the ice tray for 20 minutes.

Remove from the refrigerator and roll out to a rectangular shape.

Divide the dough into 3 imaginary equal parts as shown in diagrams.

This time no cutting is required. Fold part no.1 on the left on part no.2 and fold part no.3 on the right on part no.2.

Chill the dough in the freezer compartment of a refrigerator over the ice tray for 5 minutes.

Roll out once again into a big rectangle with the help of flour. Brush away the extra flour.

Cut the biscuits into 50 mm. x 25 mm. (2" x 1") rectangles or square.

Arrange these biscuits on a baking tray, brush with melted ghee and bake in a hot oven at 400°F or 200 * C for 15 minutes in batches (depending upon the size of the baking tray. Change the temperature setting from 50 * C to 200 * C when making next batch of biscuits). Reduce the temperature to 50°F and bake for at least 20 minutes more to dry the biscuits.

Cool the biscuits and store.