Flaky Crispy Khari Biscuits

These Biscuits are so flaky and crispy yet they just melt in the mouth. They go well will the evening or morning tea.

I have tried to show all steps with pictures for easy understanding. Here to make khari like the market I have used lily margarine instead of butter because lily margarine has very low water content in comparison to water and gives excellent layers in the khari. You can use butter in place of margarine but after every fold refrigerate it for 30 mins so that the butter and flour stay cold and the butter doesn’t get absorbed in flour.

So here goes the recipe..

Makes about 20 to 22 kharis

INGREDIENTS

  • ALL PURPOSE FLOUR 3 CUPS
  • LILY MARGARINE 250 GRAMS
  • SALT 1-1/2 TSP
  • VINEGAR 2 TSP
  • GLUTEN 2 TSP (OPTIONAL)
  • ICE COLD WATER TO KNEAD A SOFT DOUGH
  • Extra flour for rolling

PROCESS

  1. Mix all the dry ingredients together and using ice cold water knead a soft dough. Using stretch and fold method keep kneading the dough till its soft, stretches well and is shiny (about 10 to 15 minutes)

2. Now using some flour roll the dough into a rectangle and place the margarine or butter on 2/3rd of the rolled out dough. Keep the fat away from the borders so that it doesn’t leak when we fold the dough.

3. Now fold the portion with no margarine side till the centre and then fold the margarine portion over it so that both the portions overlap each other.

4. Now seal the two open sides using your finger tips.

5. Again dust the flat surface with a little plain flour, place the dough on it and again roll it using a thick rolling pin into a (12” x 6”) rectangle and book fold it as shown in the pictures. Repeat this step one more time. If using butter refrigerate the dough for 30minutes before repeating the rolling and folding.

6. Dust the flat surface once again with a little plain flour, place the dough on it and roll it using a thick rolling pin into a (12” x 6”) rectangle. Now bring both the sides together in the centre but do not overlap them.

8. Overlap the two folded sides over each other to form a book.

9. Now cling wrap and refrigerate the dough for 15 mins and 30 mins if using butter.

10. Preheat your oven at 200C. Take the dough out and cut it into half. Looks at the picture below. It has beautiful layers of dough and fat very visible

11. Now roll one part again into a rectangle. Keep it a little thick because we want flaky kharis. Cut even strips of about an inch in breadth and then cut them into two. Repeat with the other half of the dough.

12. Bake in a preheated oven at 200 C for 25 minutes and then at 160 for another 25 minutes or till they look crispy and golden.

13. Let them cool completely before storing them in an airtight container.

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