Makhania or Surti Batasa or namkeen biscuits are very popular with tea, or just as a snack. I grew up eating khari, namkeen and nankhatai biscuits. When you go to any bakery shop, these three kinds of biscuits are always there. There are many varieties available, and we will explore them all. Biscuits that derive the name from the fact that its fat content is derived from butter alone. These are good and wholesome. You simply can’t avoid relishing these biscuits, as they leave a rich flavour in your mouth!
find just use regular comin(jeera) or carom(ajwayan) seeds
1/2 cup unsalted room temperature butter
1 tbsp yogurt or as needed to make soft dough
1/2 tsp of yeast can be added to make this biscuit more fluffy.
Preheat oven at 400F degrees.
In a medium size of bowl, add flour, sugar, salt, baking powder, caraway seeds and mix all dry ingredients very well. Keep mixed dry ingredients on the side and take another bowl and mix yogurt and butter. Now, add dry ingredients to wet ingredients and knead soft dough. Now make small size of balls and place them on baking tray.
Place the baking tray into preheated oven and bake for about 8-10minutes.
After 8-10minutes, bring down temperature to lowest heat of the oven and again bake about 8-10minutes or till they are perfectly baked.
Once baked, bring all the biscuits on cooling rack and let them cool completely and store them in an air tight container. This biscuits has a long shelf life. But I prefer them eating fresh so I just make few only that can be finished in about 2 weeks. This biscuits don't take much of your time to prepare so always better to make them fresh.
Don't have oven? Here is how you can make in the pot. All you have to do is create kind of hot environment in the pot and bake biscuits. In this video, tray is placed directly but I would keep tray little higher in the pot with some sort of support.