Namkin biscuits recipe. In a food processor, add the all purpose flour, corn starch, salt, black pepper & turmeric powder. Add the butter (cut into pieces), small quantities at a time and pulse the processor again to incorporate it well into the flour. Khari/Namkeen Biscuit or Surti Makhaniya Biscuits.
You can cook Namkin biscuits recipe using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Namkin biscuits recipe
- Prepare of All-purpose flour.
- It’s of Refined oil.
- It’s of powdered sugar.
- Prepare of Salt.
- It’s of Baking powder.
- Prepare of Baking soda.
- Prepare of Cumin seeds.
- It’s of Vanilla essence.
Jeera or zeera is the Hindi name for cumin seeds. Zeera biscuits are an amazing mix of savory and sweet and a welcome break from the overloaded sweet cookies. Watch how to make Namkeen Biscuits, a delicious biscuits made from maida flour and milk. For more content go to http://www.mangomobiletv.com Follow us on twi.
Namkin biscuits recipe instructions
At first in a bowl add 1/2powder sugar,1/2 refined oil,and mixed well.Then add 1cup all-purpose flour,1tsp baking powder,1/2 baking soda,vanilla essance 1/2tsp.Now make a dough..
In a karai preheat for 10min in low flame. Then shaped like biscuits from the dough. In a plate brush oil and take the biscuits. Add cumin seeds into the biscuits for decoration..
Now bake for 30-35 mins in low flame.let it be cooled for 30 mints, then the took off, now the biscuits are ready to serve..
In a medium size of bowl, add flour, sugar, salt, baking powder, caraway seeds and mix all dry ingredients very well. Keep mixed dry ingredients on the side and take another bowl and mix yogurt and butter. Now, add dry ingredients to wet ingredients and knead soft dough. Crisky maida namkeen recipe or nimki recipe with step by step pictures - Crispy, crunchy savory made from deep-fried refined flour and carom seeds served during diwali festivals. Today I am sharing with you a delicious tea time snacks recipe that is normally prepared during Diwali or Holi festival.
