Few days ago, while on a chat with my cousin, she told me that she tried her hands on biscuit roti. That reminded me the yummy taste of it and was tempted to make it myself. Being a bit health conscious, my mind went on to try the traditional biscuit roti with a twist. And here came the Baked Biscuit Pockets.:)
Ingredients:
For the Crust:
Maida - 3 tbsp
Wheat Flour - 3 tbsp
Semolina(Rava) - 2 tbsp
Kasuri Methi - 1 tbsp
Dhaniya-Jeera Powder - 1 tspn
Chilly Powder - 1/2 tspn
Extra Virgin Olive Oil - 1 tbsp
Salt
For the filling:
Extra Virgin Olive Oil
Mustard seeds - 1 tsp
Red Chilli - 1 or 2
Curry Leaves - 12-15
Urad Dal - 1 and 1/2 tbsp
Semolina(Rava) - 3 tbsp
Gram Flour(Besan) - 1 tbsp
Dry grated Coconut - 1 tbsp
Red Chilly Powder as per taste
Finely Powdered Sugar as per taste
Salt as per taste
1. Knead a soft dough with the ingredients mentioned in for the crust with warm oil.
2. Let the dough rest for an hour.
3. Grind together red chilies and Urad dal to make a powder (Don't make a fine power if you like the crunchiness of urad dal in the mouth)
3. In a non stick pan, take a teaspoon of oil to heat.
4. Add mustard seeds. When the seeds start to splutter, put in the curry leaves by cutting them roughly with hand.
5. Add the ground urad dal-chilly mixture and saute till you get the aroma coming.
6. Add besan and saute for sometime.
7. Now add the rava and grated coconut and saute till rava changes its colour to light brown.
8. At this point add salt and chilli powder as per the taste.
9. Let this mixture cool down completely and then add the finely powdered sugar.
10. Preheat oven to 425 for 20 mins
11. Roll the dough in square (whatever shapes you want the pockets in), fill in the mixture and fold the layer to cover the pockets. Please take care that there is no multiple layer of the dough to avoid the pockets from becoming very hard.
12. Brush the pockets with olive oil on both the sides and bake for 20 mins (10 mins each side) on 350.
The time might vary, depending on the thickness of the pocket layer.
13. Baked Biscuit Pockets are ready to eat :)
Ingredients:
For the Crust:
Maida - 3 tbsp
Wheat Flour - 3 tbsp
Semolina(Rava) - 2 tbsp
Kasuri Methi - 1 tbsp
Dhaniya-Jeera Powder - 1 tspn
Chilly Powder - 1/2 tspn
Extra Virgin Olive Oil - 1 tbsp
Salt
For the filling:
Extra Virgin Olive Oil
Mustard seeds - 1 tsp
Red Chilli - 1 or 2
Curry Leaves - 12-15
Urad Dal - 1 and 1/2 tbsp
Semolina(Rava) - 3 tbsp
Gram Flour(Besan) - 1 tbsp
Dry grated Coconut - 1 tbsp
Red Chilly Powder as per taste
Finely Powdered Sugar as per taste
Salt as per taste
1. Knead a soft dough with the ingredients mentioned in for the crust with warm oil.
2. Let the dough rest for an hour.
3. Grind together red chilies and Urad dal to make a powder (Don't make a fine power if you like the crunchiness of urad dal in the mouth)
3. In a non stick pan, take a teaspoon of oil to heat.
4. Add mustard seeds. When the seeds start to splutter, put in the curry leaves by cutting them roughly with hand.
5. Add the ground urad dal-chilly mixture and saute till you get the aroma coming.
6. Add besan and saute for sometime.
7. Now add the rava and grated coconut and saute till rava changes its colour to light brown.
8. At this point add salt and chilli powder as per the taste.
9. Let this mixture cool down completely and then add the finely powdered sugar.
10. Preheat oven to 425 for 20 mins
11. Roll the dough in square (whatever shapes you want the pockets in), fill in the mixture and fold the layer to cover the pockets. Please take care that there is no multiple layer of the dough to avoid the pockets from becoming very hard.
12. Brush the pockets with olive oil on both the sides and bake for 20 mins (10 mins each side) on 350.
The time might vary, depending on the thickness of the pocket layer.
13. Baked Biscuit Pockets are ready to eat :)
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