MATTRI (SAVORY FRIED BISCUITS)
This savoury Indian biscuit is admittedly far from 'health-food', but it tastes fantastic! Makes a tongue-tickling snack for any time of the day! Prep. time includes resting time for the dough.
Provided by Anu_N
Categories Lunch/Snacks
Time 55m
Yield 12-16 mattris
Number Of Ingredients 9
Steps:
- In a large bowl mix together the all-purpose flour, semolina, salt, pepper, cumin seeds, and vegetable shortening.
- Mix lightly to obtain a bread-crumb consistency.
- Add equal amounts of milk and warm water to make a stiff dough.
- Knead the dough well for 15-20 minutes, cover, and set aside for another 20 minutes.
- Make lemon-sized balls of the dough, and roll into 3-inch diameter circles ('puris') on a floured board, using a rolling pin.
- Prick each'puri' with a fork a few times.
- Heat oil (for frying) in a heavy frying pan and deep fry the puris, one at a time (turning every minute or so for even browning), until golden brown.
- Remove from heat and drain excess oil on tissue.
- Serve plain, or with a sweet/sour chutney.
- This can be stored in an airtight tin for upto a week.
Nutrition Facts : Calories 165.3, Fat 8.9, SaturatedFat 2.5, Sodium 1, Carbohydrate 18.4, Fiber 0.9, Protein 2.9
INDIAN FRIED BISCUITS
I love this recipe. It is so fast and easy and yummy. I sometimes drizzel it with some warm honey or sprinkle with some powdered sugar.
Provided by School cooker
Categories Dessert
Time 18m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingred.
- Add milk.
- Mix well to form a dough.
- Pat out on a floured board to about 1/4 inch thick.
- Cut into 2x2 or 3x4 inch squares.
- Fry in hot oil, about 350°F.
- Brown lightly on both sides.
- Serve warm.
Nutrition Facts : Calories 114.6, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.6, Sodium 452.5, Carbohydrate 23.4, Fiber 0.7, Sugar 2.6, Protein 3.2
FRIED BEEF TACOS
Steps:
- For the fried taco shells: Add about 1/2 inch oil to a medium high-sided pot. Heat to 350 degrees F.
- Meanwhile, roll each biscuit into a 6-inch circle. Working in batches, fry the biscuits until golden brown, about 1 minute per side. Remove to a paper towel-lined sheet tray. Sprinkle with salt.
- For the filling: Add the oil to a medium skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, 5 to 6 minutes. Meanwhile, mix together the taco seasoning in a small bowl: chili, garlic, and onion powders, Mexican oregano, cumin, paprika, salt, pepper and red pepper flakes. Add to the beef, along with the beer. Continue cooking until the beef is no longer pink and the sauce has thickened slightly, 2 to 3 minutes.
- Assembly: Place a fried biscuit on a plate. Top with a scoop of filling followed by the cheese, lettuce, olives, tomatoes and scallions. Finish with a dollop of sour cream and a dash of hot sauce. Repeat to make 5 more tacos.
CARDAMOM BISCUITS (NAN KHATAI)
Enjoy these traditional Indian cardamom biscuits with a mug of steamy masala chai. Nan khatai are notable for their crumbly texture and butter-rich flavour
Provided by Roopa Gulati
Time 45m
Yield Makes 24 biscuits
Number Of Ingredients 7
Steps:
- Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
- Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
- Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
- Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
- Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
- Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
THE NASHVILLE HOUSE FRIED BISCUITS
In Nashville, Indiana, this restaurant was THE place to eat - delicious home-style meals and these biscuits. We'd carry home brown paper bags full of these and a couple jars of sweet cinnamony apple butter. I know, these are not "good for you", but what real treat is? Prep time includes rise time.
Provided by Lise in Indiana
Categories Breads
Time 1h40m
Yield 36 rolls
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water.
- Stir in other ingredients, and enough flour to form a soft dough.
- Knead lightly for 5 or 6 minutes then form into a ball.
- Let dough rise till doubled, 40 - 60 minutes.
- Punch down dough and turn out onto a lightly floured surface.
- Roll out to 1/2" thickness and cut with 1 1/2" biscuit cutter.
- Let biscuits rise for 15 - 20 minutes while frying oil/fat heats.
- Heat frying oil/fat to just over 350 degrees F.
- If fat is too hot, the biscuits will be soggy in the center.
- Drop biscuit into the hot fat, a few at a time.
- Fry for 1 or 2 minutes till golden on the bottom.
- Flip each biscuit over (if it doesn't flip by itself!) and fry until golden brown.
- Drain on absorbent paper.
- Cut a biscuit open to check for doneness, and adjust frying time if needed.
- Serve warm with lots of apple butter, to be authentic.
- These freeze well - just reheat wrapped in foil in a warm oven.
Nutrition Facts : Calories 82.1, Fat 2.1, SaturatedFat 0.9, Cholesterol 3.2, Sodium 200.9, Carbohydrate 13.4, Fiber 0.5, Sugar 0.7, Protein 2.2
FRIED BISCUITS
Deep fried biscuits not for for dieters but delicious for breakfast or with soup. These can also be made ahead and reheated. Recipe source: Bon Appetit (July 1980)
Provided by ellie_
Categories Yeast Breads
Time 22m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Dissolve yeast in milk and let stand 10 minutes or until foamy.
- Stir in shortening.
- Gradually add flour, sugar and salt and mix until smooth.
- Cover with a damp cloth or plastic wrap and let stand until doubled (2 hours).
- On a floured board roll dough into rectangle 1/4 inch thick.
- Heat oil in deep frying or large skillet to 375-degrees F.
- Cut dough with biscuit cutter (or use a drinking glass) and drop a few at a time into the oil.
- When biscuit is puffed and brown turn and brown other side.
- Remove with a slotted spoon and drain on paper towels.
- These can be made ahead and reheated in a 200-degree oven for 5-10 minutes.
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