Crispy, flaky, and bursting with flavor, these Methi Khari Biscuits are a savory delight! Made with methi flour and layered with ghee, they’re perfect for tea time or a quick snack, bringing a delightful crunch in every bite.
Ingredients
- Methi Atta – 450 gm
- Salt – 10 gm
- Water – 150 ml (adjust ±30 ml to form a medium-soft dough)
- Ghee – 250 ml (divided)
- Cornflour – 150 gm
Instructions
- Prepare the Dough
- In a mixing bowl, combine methi atta, salt, and water to form a dough.
- Knead the dough with 20 ml of ghee until smooth.
- Cover and let it rest for 20-30 minutes.
- Prepare the Slurry
- In a separate bowl, mix the remaining ghee with the cornflour to make a smooth slurry.
- Keep another bowl of plain cornflour aside for sprinkling.
- Roll and Fold
- Roll out the rested dough into a thin sheet.
- Brush a layer of slurry over the dough and sprinkle with cornflour.
- Fold the dough using the book-fold method (fold one side toward the center and then the other over it).
- Cover and rest the folded dough in the freezer for 5 minutes.
- Repeat this rolling, brushing, sprinkling, and folding process four more times to create multiple layers.
- Cut the Dough
- After the final fold, roll out the dough to about 1-inch thickness.
- Using a sharp knife and a ruler, cut the dough into 2x2-inch cubes. You should be able to see the layers on the sides of the cubes.
- Prepare for Baking
- Line a baking tray with parchment paper.
- Grease the tray with ghee and dust it with methi atta.
- Arrange the dough cubes on the tray, leaving small gaps between each cube.
- Bake the Khari Biscuits
- Preheat the oven to 160°C.
- Bake for about 20 minutes, or until the top turns slightly golden.
- Cool and Store
- Allow the khari biscuits to cool for 15-20 minutes.
- Store in an airtight container. Serve with chai for a perfect snack!