Khari (Indian Puff Crackers)
The Indian-bakery “khari” biscuit — rectangles of plain puff pastry sprinkled with kala jeera and mixed herbs, baked until shatteringly crisp. Tea-time classic with masala chai.
Per serving
Ingredients
- 300 gHome puff pastry
- 1 tspKala jeera (or mixed herbs)
- a pinchSalt
- 1 tbspMilk, to brush
Method
- 1
During the final fold of the puff pastry sprinkle the kala jeera (or mixed herbs) along with a pinch of salt over the surface, then complete the fold so the seeds are embedded in the layers.
- 2
Roll the laminated dough to 4 mm thick into a large rectangle.
- 3
Trim the edges square, then cut into 2 cm by 5 cm rectangles.
- 4
Place the rectangles on a parchment-lined tray with a little space between, brush tops with milk and sprinkle with extra jeera if desired.
- 5
Bake in a preheated 220°C convection oven for 10 to 12 minutes, then drop to 180°C for another 5 minutes until completely dried out and crisp through. Cool fully on a rack — they crisp further as they cool. Store airtight.