Puff Pastry Biscuits, Eggless Khari biscuits.Recipe Link: https://www.tarladalal.com/Khari-Biscuit-Puff-Pastry-Biscuits-2566r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Khari biscuits An evergreen accompaniment for chai , the Khari Biscuit or Puff Pastry Biscuit is something that many people think to be a speciality that only bakeries can produce. Here we show you how to start from scratch and make wonderfully crisp and flaky Khari Biscuits right at home. The gluten, vinegar and a liberal dose of margarine are essential ingredients to get the right texture, so make sure you do not omit any of them while preparing the recipe. Besides tea you can enjoy Khari Biscuits with a spread of one of your favourite Jams or Dips/Sauces . Preparation Time: 15 minutes.Cooking Time: Nil.Makes 16 khari biscuits.Baking Temperature: 180°C (360°F) 160°C (320°F). Baking Time: 1 hour.2 cups plain flour (maida) 1 tsp salt1½ tsp vinegar1½ tsp gluten¾ cup Lily puff margarine Plain flour (maida) for dusting and rolling1. Combine the plain flour, salt, vinegar and gluten in a deep bowl, mix well and knead into a stiff dough using approx. 1 cup of ice cold water. Make sure you knead the dough, while stretching it for 10 to 15 minutes on a clean dry surface till it is smooth and glossy.2. Dust a clean, flat surface with a little plain flour, place the dough on it and roll it using a thick rolling pin into a 300 mm. × 150 mm. (12” x 6”) rectangle3. Put dollops of the margarine evenly on two-third portion of the rectangle while leaving little space at its circumference.4. Fold the portion with no margarine side till 2/3 rd of the rectangle and then fold the margarine portion over it so that both the sides overlap each other perfectly.5. Press and seal the two open sides using your fingertips.6. Again dust the flat surface with a little plain flour, place the dough on it and again roll it lightly using a thick rolling pin into a 300 mm. × 150 mm. (12” x 6”) rectangle.7. Again fold one side of the rectangle till the centre, then fold the other side overlapping the first side. Make sure the edges are also overlapping each other perfectly.8. Repeat steps 6 and 7 one more time.9. 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 300 mm. × 150 mm. (12” x 6”) rectangle.10. Now bring both the sides together in the centre but do not overlap them but seal them and press it lightly.11. Overlap the two folded sides over each other to form a book.12. Wrap it with cling wrap and refrigerate for 10 to 15 minutes.13. Remove the cling wrap, dust the flat surface once again with a little plain flour and roll it using a thick rolling pin into a 250 mm. × 150 mm. (10” x 6”) rectangle.14. Trim and even all the sides lightly using a sharp knife.15. Cut lengthwise into 1" thickness to get 8 equal pieces using a sharp knife, while dusting the knife with plain flour at regular intervals.16. Now cut each piece into halve horizontally to get 16 pieces in all.17. Place all the pieces on a baking tray at regular intervals and bake in a pre-heated oven at 180°C (360°F) for 25 minutes.18. Lower the temperature to 160°C (320°F) and bake again for 25 minutes.19. Cool slightly and serve warm or store it in an air tight container. Use as required.
