Yummy Traditional : Snack and Fried

Salty Cookies Recipe ( Crispy Biscuits )

salty-cookies-recipe-with-step-by-step-photos

Salty Cookies || Bakery Style Salt Cookies || How to make salty biscuits with step-by-step photos....

Salty Cookies are the perfect, quite popular cookies. available in most of the bakeries in Pakistan that goes well with a hot cup of tea or coffee. Very easy and mouth-melting biscuits made with very basic ingredients; no fancy ingredients are added at all.

I was making a plan for a long time to make these crisp cookies, but due to time shortages, I couldn’t implement my plan. Finally, I made and am now sharing.

I used homemade shortening in this recipe instead of butter. You can use shortening or butter. If you ask me what should be used, then I'd prefer using shortening as it has a low cost. Secondly, the results of cookies and cake are super, more than butter.

These cookies are shapeless as well since I didn’t use any cookie cutter in them, but you can use a cookie cutter. These cookies are so similar to the cumin biscuits, thedifference iss in some ingredients. But the taste is quite different from each other, so once you try them will be able to realize how crisp and mouth-melting biscuits are

For the best result, follow my detailed step-by-step photo, instructions, and tips above the recipe card.d

Recipe tips:

All baking ingredients should be at room temperature. I used one egg in the recipe, but if you are vegan or vegetarian, you can skip the egg and use room temperature milk when kneading the dough, if needed.

Using melted butter decreases the risk of the egg curdling after combining the creamed butter and sugar. Additionally, using shortening instead of butter can be a better option for making crispy biscuits.

For baking, preheat the oven, and bake the biscuits for 25-30 minutes. Start by baking at medium-high heat for the first five minutes, then reduce the temperature to low and continue baking at low-medium heat until the edges are browned.

For more similar recipes:

Nankhatai cookies

kulcha cookies

Egg biscuits

Cake Rusk

Gram nankhatai

Almond nankhatai

If you have tried these Salty Cookies,s then don’t forget to rate the recipe. You can also follow me on social media

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates

Beat the egg

In a mixing bowl, take the butter/shortening, and whisk it with the help of a hand whisker for 2-3 minutes until a smooth texture is achieved

Combine beaten egg, powdered sugar, lemon essence, and powdered milk

Here you can use an electric beater.

Keep mixing them together.

Until it turns creamy and fluffy

In a separate bowl, sift the all-purpose flour. Next, combine the baking powder and salt. Stir to combine them. set aside

Scrape down the sides and bottom of the bowl as needed. Add the flour little by little and mix well with a spatula.

Keep mixing by adding more flour with the help of a spatula, and by hand.

If the dough appears crumbly, simply transfer it to the working area. And knead them with the help of a palm.

You will see the dough speedily come together, without the need of adding milk or butter to it. Don’t over-knead; cookies turn hard. Transfer back to the bowl. Leave aside 30 minutes, Preheat the oven to 170 C

Sprinkle some flour over the working surface. Divide the dough into equal portions. Give a ball shape to each portion. Press the dough ball with the help of a fork.

Prepare all cookies the same way.y

Arrange the unbaked cookies on a lined baking tray.

Sprinkle nigella on top of cookies.

Bake them for around 25-30 minutes or till edges turn brown.

Cool it on the cooling rack.

Transfer to the serving plate.

A crispy and tasty cookie is ready to serve with a hot cup of tea.

You can store these cookies in an airtight jar for a month or more.

Anda Bun Kabab Recipe ( Bun Kabab )

anda-bun-kabab-recipee-with-step-by-step-photos

Anda Bun Kabab | Dal Anda Bun Kabab || How to make Anda Bun Kabab with step-by-step photos

Anda Bun Kabab is an extremely delicious and popular street snack. It originated in the streets of Karachi as fast food that is cheap and affordable even by a common man, where you would find a bun Kabab seller on every other street.

This and bun kabab is made with dal kabab, bun burger, chutney, egg, and salad, A quite common and relish snack that you would like to eat.

I made dal kabab in this recipe, which is made with Bengal gram,ginger-garlic, onion, and some other basic whole spices. Also use dal kabab with dal chawal or paratha, as well as the bun kabab chutney recipe.

I have already shared it in my previous recipe. Your Bun burger recipe will also be on my blog. You can use store-bought bun burgers as well.

This delightful Main Course recipe of dal anda Kay Ban Kabab can be ready in approximately 30 minutes and is good to serve around 2-4 People.

For the best result, follow my detailed step-by-step photo instructions and tips.

Recipe notes:

Dal kabab: When cooking chana dal, be cautious not to add too much water, as that will cause the kababs to lose shape and become soggy.
I poured 1 and 1/2 cups of water into the 1.5 cups of Bengal gram.
Eggs: It is crucial to beat the eggs well in this recipe. I used an electric beater, but a hand whisk can also be used.
Bun Burgers: I used fresh store-bought burgers due to a lack of time. You can either follow my bun burger recipe or buy fresh buns from the store. Avoid using stale buns as they can spoil the taste of the burger.
Salad: I added cucumber, cabbage, and onion to a bun kabab. You can add your choice of veggies, such as lettuce, parsley, and sliced tomato.
Ketchup: Using chili garlic ketchup can enhance the taste of your anda bun. Plain tomato ketchup can also be used instead of it. Chili garlic ketchup

Butter: When you toast the bun slices with a little bit of butter, it brings a buttery taste to the kabab bun that feels superb.
Mayonnaise: If you prefer mayonnaise in your bun kababs and there are no health issues, you can use it. However, I skipped this ingredient since I don't like bun kababs.
Bun kabab chutney: I applied chutney directly to the buns without mixing yogurt. You can enhance the taste of the bun kabab by mixing yogurt.
Omelet: I made some omelets with leftover beaten eggs. In case you run out of eggs after frying the kababs, don't worry. You can make a regular omelet with another egg.

For more similar recipes:

Mutton cheeseburgers

Kaleji bun

Zinger burger

Shami bun kababs

Chapli kabab burger

If you have tried this Anda Bun Kabab, don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

To begin this recipe,e firstly soak chana dal in warm water for an hour.

Take all the veggies and prepare them all.

Heat the oil in the pot and sauté the onion for 3-4 minutes on medium flame. Add the soaked chana dal to the pot.

Fry chana dal with onion for 2 minutes on medium flame

Next, add chopped ginger-garlic, cumin, and coriander seeds

Add black peppercorns, dry red chili, and salt. Stir to mix well, and pour water into the pot.

Bring it to a boil and cook until the dal gets soft and the water dries out.

Once the dal gets dry, put it into the food processor and grind it all to a fine paste.

Take the out-of-ground dal into the mixing bowl.

Add chopped onion. Coriander and green chilies to the ground dal, mix well with the help of your hand. At this stage, adjust the salt if needed, and make the equal desirable size of kababs.

Prepare all kababs. I made 9 medium-sized kababs in 1/12 cup of chana dal. You can freeze the kababs for more than two weeks.

Crack the eggs into another bowl. Add black pepper and salt. Beat them with an electric beater until they turn foamy and stiffly beaten. Set aside.

Heat the ghee in the skillet/pan and dip the kabab in stiffly beaten eggs. Place on the skillet/frying pan

And fry them from both sides until they get nicely golden brown. Fry 3-4 kababs in one batch.

But as per my experience, these kababs are well fried when they are fried just on.

Fry all kababs as needed.

Heat the ghee in the skillet/pan, and fry the omelet around 2 inches in diameter.

Fry all omelets as needed.

Cut the buns in half.

Toast the bun slices in some of the butter on low heat, as the high flame may burn the bun burgers.

Place 2 bun slices on the bread. Next, spread some green chutney over the bun slices. Then place fried dal kabab. Add more chutney on the buns as desired.