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Indian Pastry Recipes

Indian Pastry

Yield: 4

Indian Pastry Recipes

Indian Pastry Recipes

Sourdough biscuits or puff pastry biscuits are a popular tea accompaniment that many consider to be a specialty that only bakeries can produce. We show you how to start from scratch and make incredibly crispy and delicious Khari Biscuits at home. Gluten, vinegar, and a generous amount of margarine are all necessary ingredients for the right texture, so don't leave any out when making the recipe.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 2 cups All purpose flour
  • 1 tsp Salt
  • 1 1/2 tsp Vinegar
  • 1 1/2 tsp Gluten
  • 3/4 cup Lily puff margarine All purpose flour ,

Instructions

    1. To make Khari Biscuits, combine all-purpose flour, salt, vinegar, and gluten in a large mixing bowl, mix thoroughly, and knead into a stiff dough with 1 cup cold water. Stretch the dough for 10 to 15 minutes on a clean, dry surface while kneading it until it is soft and smooth.
    2. Dust a clean, flat surface with refined flour, then place the dough on it and roll it out to 300 mm with a coarse rolling pin. m. 150 min. m. roll into a rectangle (12" x 6").
    3. Spread the margarine chunks evenly over the bottom two-thirds of the way, leaving a little space along the edge. Fold the margarine part in half without right angles and then in half again.
    4. Fold the margarine section over it so that the two sides completely overlap.
    5. Using your fingers, press and close both open parts.
    6. Dust a clean, flat surface with refined flour once more, place the dough on it, and roll it out to 300 mm with a coarse rolling pin. m. 150 min. m. roll into a rectangle (12" x 6").
    7. Fold one side of the rectangle to the center once more, then fold the other side over the first. Ensure that the edges are completely covered with each other as well.
    8. Steps 6 and 7 should be repeated a second time.
    9. Dust a clean, flat surface with refined flour once more, place the dough on it, and roll it out to 300 mm with a coarse rolling pin. m. 150 min. m. roll into a rectangle (12" x 6").
    10. Fold both sides of the right angle together until they meet in the middle. Take care not to completely overlap the two parts on each other, but rather to lightly press them together to seal them.
    11. Fold the two parts on top of each other to create a book-like shape. Refrigerate it for 10 to 15 minutes after wrapping it in cling wrap. Take off the cling.
    12. once more, wrap Dust a clean, flat surface with flour, place the dough on it, and roll it out to a thickness of 250 mm with a coarse rolling pin. m. 150 min. m., roll into a rectangle (10" x 6").
    13. Trim all the edges with a sharp knife to create a smooth shape. Using a sharp knife, cut the dough into 8 equal 1" wide pieces, dusting the knife with flour at regular intervals.
    14. Cut each piece in half to make a total of 16 pieces.
    15. Place all of the pieces on a baking sheet at regular intervals and bake for 25 minutes at 180°C (360°F).
    16. Reduce the heat to 160°C (320°F) and bake for another 25 minutes.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 323Total Fat 18gSaturated Fat 3gTrans Fat 3gUnsaturated Fat 14gCholesterol 0mgSodium 292mgCarbohydrates 36gFiber 1gSugar 0gProtein 5g

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