Hello Beautiful People,
This has been my longest break ever but i have been super duper busy with a lot of stuff, first that i had already mentioned that i was on a holiday and than we shifted our base from a super hot place to one one the most amazing weather location in at least the south of India.. Wellington ( Ya i know what you all are thinking .... No its not Wellington in New Zealand but in Ooty Tamil Nadu) its a beautiful place and trust me one of the biggest reason for being lazy (blame the weather). If i start writing bout the place it will be a never ending post. So, to cut short i will be try and be regular with my post.
Now that my house is all set and i am good to get back to my usual routine. To start with today i am baking something to go with evening tea, masala twisters.
I know its hard to believe but there is this chill in the air that make me keep going back to the kitchen to fix my self a cuppa green tea again and again. Oh my incredible India !!!!!
Difficulty - Moderate
Bake ti- 8 mins
- 03 cups - All purpose flour.
- 100 grms - Butter ( chilled & cut into cubes ).
- 1/2 tsp - Salt.
- 01 tsp - Baking powder.
- Ice cold water for kneading.
FOR THE FILLING
- 02 tbsp - red chilly powder
- 01 tbspn - zeera powder (cumin seed powder)
- salt to taste
- Ghee ( clarified butter)
METHOD
- Sift flour, baking powder & salt together.
- Add butter and rub the mixture well, add just about enough water to make a tough dough.
- Cover the bowl with dough with cling film & keep aside in the fridge for 20 mins.
- Lightly flour your surface and roll the dough into a big circle.
- Put the butter in the center of the pastry and fold over the right and left sides of the circle, overlapping in the middle.
- Press the dough with your rolling pin to make it longer and then lightly mark into three portions.Fold the bottom portion up to cover the middle portion and the top portion down.
- Press the dough gently on the edges with your rolling pin.
- Repeat the folds one more time, cover and chill for 20 mins.
- Chill for one hour before using.
- In a bowl melt ghee in d microwave for 30 seconds and mix red chilly powder, zeera powder and salt and keep aside.
To make Masala twisters -
- Roll the sheet into a big chapati.
- Apply the ghee mixture on the pastry sheets and fold it and roll it over again.
- Cut long thick strips
- Cut the strip into three parts
- Take a part and hold it by both the ends and simply twist them.
- Place the twists on a baking sheet, brush some milk on them and set it to bake for 8 mins in a pre heated oven.
- Store them in a air tight canister for upto 2 weeks (that is if it lasts that long)
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