I always wondered how khari must be made. As kid I used to like it very much.
I have tried making khari to know that the end result is nowhere close to it in my first attempt. In my second attempt though my khari came out perfectly fine, crisy and mutilayered, perfect texture and taste too. I was pleasantly surprised at myself.
My younger brother being a chef told me that you can't be assured about the end result of a perfect khari or pastry puff. But I still tried and will peasantly surprise him with this post of mine.
Ingredients:
1 cup All purpose flour
2.5 tbsp butter for kneading
Pinch of salt
3-4 tbsp milk
6-7 tbsp margarine or butter
Note: Margarine having a higher melting temperature will give better result. Butter being easily available, I have used butter. Just increase the refrigeration time when using butter.
Directions:
1) Mix salt and 2 1/2 tbsp butter in the flour to form a crumbly mixture. Knead this mixture using milk to form a little soft dough. Let the dough rest for 20-30 minutes in a cold place or refrigerator.
2) Take out the dough and kead well again. Divide it into 5 parts. Make a ball of each part and roll out a circular chapati making 5 flat breads.
3) Now take one flat bread and spread about 1 tbsp butter/margarine at room temperature on it evenly.
Cover with another flat bread.
4) Repeat for all 4 flat breads to form a layer of bread and butter. Cover with the 5th flat bread.
Keep this layered rotis in the refrigerator for 15 minutes.
5)After 15 minutes, take out and roll it out to make little thinner. Then spread some more butter on top to form a thin layer of butter. Fold this into a square.
Square shape can be formed by closing the flap action on all four sides (right, left, up and down) .
6) Make sure that the buttered portion is completely covered. Refrigerate again for another 15-20 minutes.
7) Take out the folded pastry sheets. Roll it to make it thin. Again spread a thin layer of butter. Cover it folding properly and refrigerate.
8) Repeat this action for about 6-8 times. The intention of doing this is to make as many layers as possible. Refrigeration is done so that the layers are intact and do not mix into each other. Chilled butter in between the layers keeps the layers separate.
9) When you are satsified that enough layers are made the finally roll (roll lightly otherwise butter will come our tearing the dough) the dough into a flat bread of about an inch thickness. Cut into desired shapes( squares, rectangles or triangle etc).
10)Refrigerate again before baking. Store the extra pieces in a ziplock bag and keep in freezer. Use as and when reuired.
Baking Instructions:
Preheat the oven at 450F. Line the pastry sheet pieces on a baking tray.
Pop the baking tray in the oven and turn down the oven temperature to 400F.
Bake for 15-25 minutes.
Enjoy with a hot cup of tea. Wonderful tea time snack!
Variations/Note: Any kind of filling (apples, pears, some sauted veggies etc) can be used to make different varieties of puffs or turnovers using these pastry sheet.
Apple Turnovers: Put peeled and chopped apples, sugar and cinnamon mixture on a 4 inch square pastry sheet. Fold diagonally and seal the edges. Bake following the baking instructions to make a perfect Apple Turnover.
Peach Turnovers: Same as apple turnover just add peaches instead of apples.
Veg Puff: Put sauted cabbage sabji on the pastry sheet, fold to form a rectangular shape and seal properly. Bake as per the above instructions. Veg Puff is ready.
Make your own variations! Happy Baking!
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