Few things to keep in mind before starting:
- Khari biscuits are an evergreen accompaniment for tea.
- Khari is prepared from puff pastry sheets. Puff pastry consists of laminated structure made up of hundreds to thousands of alternate layers of fat and dough. When chilled puff pastry is baked in a hot oven, the expanding air & water vapours puff the separate layers apart resulting in a delightfully crisp & flaky pastry.
- You may either use store bought puff pastry sheets or you may use homemade puff pastry dough to prepare them. The dough can be prepared much before time, can be kept in freezer for many weeks & used as and when required.
- Puff pastries are very versatile. They can be made both sweet & savoury and can be folded in uncountable different shapes(croissant shape has been shared in my video).
- For savoury puff pastries/khari you may add grated cheese, various different seasonings, sesame seeds, carom seeds, cumin seeds etc.
- Just roll the homemade puff pastry dough to a sheet of 1/4″ thickness. Make sure not to apply too much pressure while rolling. Cut the rolled sheet into desired sizes and shape them accordingly. Fill them with your desired fillings.
- Make sure that the pastry biscuits are cold and the oven is hot, when you put them in the oven to bake. The colder the puff pastry biscuits are just before baking, the better the end result will turn out to be.
- Brush the top of each shaped pastry biscuits with a mixture of milk & melted butter to get a beautiful golden colour on the top just prior to baking.
- Bake these at a higher temperature of 190 degree C on medium rack till you get a golden colour on the top and the khari look crisp & flaky. The time varies with different ovens. I baked these in convection mode of microwave & it took me 45 minutes to bake these.
- You may even grill them for a minute to get a deep golden colour after baking the pastry biscuits / khari.
- Let these cool down to room temperature after baking & enjoy them with a hot cup of tea!
- Puff Pastry sheets / homemade puff pastry dough – 1 sheet
- Salt – as per taste
- Sesame seeds – 4 tbsp (lightly roasted)
- Milk + Melted butter – 1:1 ratio (1 tbsp, to brush on top of shaped pastry biscuits)
- Roll out the cold puff pastry sheets to 1/4″ thickness. Cut a thin strip from the whole periphery of the rolled sheet to allow the sides of the sheet to open up and bake properly.
- The cut out thin strips can be baked too, just sprinkle some sugar-cinnamon on them, twist them and bake.
- Sprinkle some salt and sesame seeds all over the rolled sheet.
- Cut the sheet into triangles, mark a small slit in middle of one edge of each triangle, put some sesame seeds as filling and roll each triangle stretching the opposite vertex to form a croissant shape as shown in the video.
- Place them on a greased baking tray. Brush the top of each shaped pastry biscuit with a 1:1 mixture of butter and milk. Chill them for a few minutes in refrigerator before baking.
- Bake these in a preheated oven at 190 degree C on medium rack till you get a golden colour on the top and the pastry biscuits look crisp & flaky. The time varies with different ovens. I baked these in convection mode of microwave & it took me 45 minutes to bake them.
- You may even grill them for a minute to get a deep golden colour after baking the pastry biscuits.
- Let them cool down to room temperature on a wire rack after baking & enjoy with a hot cup of tea!
- You may store these in an air tight container at room temperature for a month or so.
“Cooking for our loved ones with love!”