I get all nostalgic at the thought of “Khari Biscuits”. A walk down memory lane reminds me of this vendor going door to door selling these Kharis out of a metal suitcase. He used to get them from a bakery in Pune and they remain the best I have eaten till date!
Kharis are now popular across almost all bakeries each with its own version. Many know them as Namkeen biscuits which are best enjoyed in the traditional way by dipping in tea. This flaky dough mildly soaked in tea simply melts in your mouth.
Crisp, Flaky, Fluffy and Salty, these biscuits can be used as a base in a multitude of recipes.
Interestingly, these Kharis easily available in India can effortlessly substitute puff pastry tartlets often used in international recipes. A keen attentiveness is a must when buying these Kharis to ensure you choose the flakiest ones which aren’t damaged.
Once you have acquired these delicate Kharis the best way to preserve them from getting soggy is by storing in airtight containers because of their tendency to absorb moisture.
The “Original One” that I have known since childhood, and use most often in my recipes are the plain salted ones. However other popular varieties such as Cumin and Fenugreek are also available for the more adventurous chefs.
My love for Kharis eventually led me to create this quick, easy, simple, no-fuss appetizer which tastes awesome.
The non-vegetarian lovers can substitute the paneer with chicken.
For those who try this one do share your feedback!
Paneer Makhani Kharis
|Servings||Serves 4 persons (makes about 16 pieces)|
|Preparation Time||15 minutes|
|Cook time||15 minutes|
Ingredients for the Paneer Makhani
(1 cup = 250 ml)
|100 gms||Paneer (cottage cheese), cut into small cubes|
|1/4 cup||Green capsicum cut into small pieces|
|1 cup||Fresh tomato puree
(Blanch 4 tomatoes in hot water. Remove skin, discard water and puree. Strain to remove seeds).
|2 tbsp||Tomato ketchup|
|3 tbsp||Cashewnut paste (kaju)
(Soak 8-10 cashews in hot water for 15 min. Blend in a blender).
|1 tbsp||Garlic paste|
|1 Tbsp||Ginger paste|
|1 no.||Green chilli, finely chopped|
|1/4 tsp||Red chilli powder|
|1 tsp||Dried kasuri methi leaves (soaked in hot water for 5 minutes).|
|2 tbsp||Amul cream|
|2 tbsp||Amul butter|
|2 tbsp||Chopped coriander leaves|
Ingredients to Garnishing and Serving
|8 Nos.||Khari Biscuits (Store bought) – split into two equal halves|
|Chopped coriander leaves for garnishing
Instructions for the Paneer Makhani Kharis
|1.||Heat the butter in a non stick pan.
|2.||Add the garlic paste, ginger paste and sauté for 1 minute. Add the chopped green chilli and sauté.|
|3.||Add the chopped capsicum and sauté.
|4.||Add the tomato puree, turmeric and red chilli powder and sauté. Stir well. Let it boil for a few minutes until the excess water evaporates. Once it reduces after about 5 minutes or so, add the tomato ketchup. Stir well.|
|5.||Lower the flame and add the cashew nut paste and stir well. Add the kasuri methi leaves and mix well. Add the salt.|
|6.||Finally, switch off the flame and add the cream. Stir well. Add the chopped paneer pieces.|
|7.||Add the chopped coriander leaves.
|Just before serving put 1 tbsp of the makhani mix on the khari puff. Grill under a preheated oven for 5 minutes. Garnish with coriander leaves and serve immediately.
Bon Appétit !!!