Khari Biscuit

Khari Biscuit  -  Namita Tickare's Blog

What do we need:-
100 gms All purpose flour (Maida) + For dusting
50 gms + 1 tbsp Margarine (Dalda/vanaspati)
Salt to taste
Chilled water as required
Oil for greasing

How do we do it:-
1 Melt the 50 gms Margarine in a vessel. Remove it in a bowl and Keep it in freezer for 10-15 minutes or till it is semi-set.
2 In a mixing bowl take the Maida, add the salt to taste and mix well.
3 Add in the 1 tbsp melted margarine and knead it with chilled water.
4 Knead it to a consistency a bit loose to chapatti dough.
5 Knead the dough for 5-7 minutes continuously to make it elastic and smooth.
6 Keep this dough covered for 10-15 minutes.
7 Meanwhile see if the margarine is semi set. If yes remove it out and whisk it nicely to make it smooth and lump free. You can see that its colour changes to white from yellow.
8 Now sprinkle dry maida on the kitchen top. Take the dough and roll it out to make a rectangle of about 1 ¼ feet long. Do not make it too thin.
9 Apply the whisked Margarine on the whole dough leaving ½ inch border. Apply it by fingertips.
10 Keep aside 1 tbsp Margarine to apply afterwards.
11 Cut the dough into 3 equal pieces with the help of a pizza cutter horizontally.
12 Roll in tightly the 1st cut piece.  Keep the rolled piece on the 3rd piece and roll it in.
13 Now keep this on the middle piece and roll it in. Pinch both the sides and make it a nice roll.
14 Keep it on a dusted plate and cover it with ice cold water dipped cloth and keep it in the freezer for 10-15 minutes.
15 After that remove it out and roll it vertically first and then horizontally to make a rectangle of 1 feet long.
16 Apply the remaining margarine little by little leaving gaps by fingertips.
17 Now fold the rectangle from one side to come to the centre. Apply a little margarine on the folded dough too.
18 Now fold the other end of the dough to make a packet. Keep it on the dusted plate, covered with chilled cloth and keep in freezer for 5-10 mins.
19 Remove it out after that and roll it out to make a rectangle. Now keep it ¼ – ½ inch thick. Trim the edges to make a perfect rectangle.
20 Now cut the pastry into 2 inch length and 1 inch breadth. This amount makes 16-18 Khari biscuits.
21 Keep them on an oil greased tray and bake them in a pre heated oven on 230 degree C for 10 minutes.sprinkle some water on top of the pastry before baking.
22 Then keep the Khari’s vertically so that the layers face upside and bake it further on 90 degree C for 30 minutes. (remember do not cool the khari’s in the process of turning them)
23 After the baking is done remove the tray and cool them before storing.

Note: You can add variations to it by adding different flavours as:
1Cumin (jeera)
2 Dried Fenugreek seeds (kasuri methi)
3 Carom seeds (ajwain)
And many more which you want to do.
                                     
                                                              Namita Tickare's blog