Monday, March 2, 2009

Khari biscuit!

At many Irani cafes the khari biscuit was devine! But where to find in San Francisco?

Do not be dismayed! Use packaged frozen puff pastry!

All you need is salt, ajwain and lal mirch.
Lal mirch is red pepper. What ajwain is in English, no idea! But nevermind. Just make fold overs, add spice, and bake as per direction.
Also make with cumin or black pepper, kasuri methi.

But if you insist on doing things the hard way, this is recipe:

One cup rice flour
One cup unbleached flour
One cup atta flour
Half cup ghee
Teaspoon salt

Mix the flours with cold water, ghee, salt and spice if desired. Chill for an hour. Then take it out and roll rectangules of the correct broadness, slightly longer length. Fold over four times. Chill again. Then can either fry or bake. Four hundred Fahrenheit ten-fifteen minutes, then 325 to 350 for about twenty minutes to gold and crisp.

Brushing top with butter is an optionality. If sprinkling cumin seeds, it is a requirement.

When eating, dip into your milk tea. It will be most delightful.


The back of the hill said...

Salty biscuit. Mmmmmm.

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