Maida khara biscuit /savoury maida biscuit is a very easy and tasty diwali snacks recipe..I learnt this recipe from my MIL.My mom makes a similar one called “thukkada”,Tirunelveli special snack with wheat flour. I’ll share it soon.This one is with maida.I hope most of u make this snack at home. Generally we all add red chilli powder and the color of this biscuit would be golden brown. I told my mil that i wanted white colored chips.She told me to use green chillies instead of red chillies.As she said , my biscuits were half white in color and not red/golden brown. Thanks a lot aunty
. If u try
sweet maida biscuit , u can make this one along with it. Both can be made together in 45 minutes..Do try this version. U’ll love it. It comes out crispy and tasty..
INGREDIENTS
1 cup - 200ml
- All purpose flour / Maida – 1.5 cups
- Warm oil – 1/4 cup
- Salt & water – as needed
To grind
- Green chillies – 2 nos
- Ginger – 1 inch piece
- Garlic cloves – 5 nos
Oil – to deep fry |
METHOD
- Grind all the ingredients given under”to grind” to a smooth paste adding 1/4 cup of water.No problem if it is ground coarsely.Strain the ground mixture completely and collect the water. Discard the ground mixture.
- In a wide bowl, take the maida , warm oil , salt and ground masala water. Mix well to make it crumble. Add more water and make a dough.Dough should be plaible and soft. Knead well for few minutes and keep covered for 15 minutes.
- Make 5 even balls out of the dough and roll chapathi dusting with maida.Make thin circles and cut them into diamonds using a samosa cutter.
- Heat oil .Pinch little dough and put in oil.If it rises immediately , oil temperature is right.Take the cut diamonds together and drop in oil. It will be separated in the oil as it gets cooked.Turn every now and then.Deep fry till the bubbles cease.Deep fry them in batches.Remove in a tissue paper and store in an air tight box after it cools down completely.
 |
TIPS- Oil should be luke warm and not too hot.Vanaspathi/dalda can be used instead of oil. If so use 3 tbsp..
- Dough should not be sticky. It should be soft and pliable.Dust with maida while making chapathi. Roll chapthis thinly to get a crispy biscuit.
- Deep fry in low to medium heat oil to get crispness as well as color.
- These biscuits tastes great by next day .It needs minimum half day for all the flavours to infuse well.
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