Yummy Traditional : Snack and Fried

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Bakery Style Zeera Biscuits Recipe

jeera biscuits recipe with step by step photos and video

Zeera Biscuits | Jeera Biscuits || How to Make Jeera Cookies with step-by-step photos and video.....

Zeera Biscuits are ideal for tea time little sweet and a little salty. I love to dip them in my chai, so yummy. These biscuits are very different from cookies. Biscuits are supposed to be crunchy and crispy, while cookies are soft, flaky, and chewy.y

In Pakistan, we mostly call it a biscuit, not cookies. Anyhow, these biscuits are great with tea, so I made them crispy and baked them for a longer time. I baked till the edges were nicely golden brown in colour.

If you are not like crispy biscuits, bake them for ashorters time

I didn’t sprinkle cumin on top, because I don’t like too much cumin in biscuits, but if you are a fan of more cumin in biscuits, you can sprinkle it at the time of cutting cookies

My Latest Video Zeera Biscuit:

Though I have tried many times before to bake this biscuit, they never tasted the way Iwanted themt to, but now Alhamdulillah I have achieved the goal of the authentic bakery biscuit taste.

The next goal is a mine of another biscuit that we call here anda biscuit, the most popular biscuit of bakeries in Pakistan. Zeera biscuit to make, so try these out and assure you won’t be disappointed.d

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.

To enhance the flavor of the zeera biscuits, lightly roast the cumin seeds for 30 seconds.

Using melted butter reduces the risk of the egg curdling after it has been added to the creamed butter and sugar.

For baking, a rough pateela can be used. Preheat the oven and bake the biscuits for 25-30 minutes.

First, bake them on medium-high heat for five minutes, then reduce the heat to low and continue baking on low-medium heat until the edges are browned.

If you have tried this Zeera Biscuits Recipe,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a mixing bowl, add butter and powdered sugar.r

And whisk them with a hand whisk or hand beater until they turn to a creamy texture.

Put the egg in the bowl and whisk it together with a light hand to prevent curdling the egg.

Sift the flour with baking powder and salt. Batter in two portions. I added directly, with the first portion, add cumin seeds and mix with a spatula.

Then add the second flour portion and mix with your hand until it comes together in the form of dough.

It will look a bit sticky. Keep it in the refrigerator for 30 minutes to set

Spread the sheet on the working surface and place the biscuit dough.

And cover with other plastic, press it with the help of a rolling pin till it becomes a round disc shape, and keep it 1/4 inch thick.k

Cut into different shapes using a cookie cutter

I cut them into small round cookies.

Place the cookies in a baking tray and press each biscuit with a fork.k

Then bake at 180 c for 20-25 minutes or until the edges get brown in colour.

Zeera biscuit is ready to serve with tea.

Palak Pakoda Recipe

Sana Rasheed Add Comment

Palak Pakoda | Spinach Pakora | How to Make Palak Pakora with step-by-step photos

Palak Pakodas are delicious, crispy, and flavored deep-fried spicy snacks that are made of gram flour, spinach, and basic spices. Pakoda or pakora are deep-fried tea-time snacks from Pakistani cuisine.

These palak pakoras are one of the most popular and hot favorite snacks. Spinach itself is a very tasty veggie from which you can cook many other recipes, such as Palak gosh, Palak Aloo, Palak Paratha.

This crispy palak pakora just happened on a weekend when I had some spinach leftover and had to finish it up. These are good to serve hot with a cup of Pakistani Masala Chai,

To make crispy pakora, I just dry roast besan for a while so that all moisture can be absorbed, as spinach naturally contains a lot of water, which is why when they’re combined with gram flour_can not turn crisp as required in this recipe. Secondly, here I also used double frying method so that the fritters would be crisper and crunchier

For more Pakoras Recipes:

Bread patita

Chana dal Pakoda

Masoor dal pakoda

Mixed Veggie Pakoda

Chicken Pakoda

Egg pakoras

If you have tried this Palak Pakora Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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

Wash and rinse palak very well in enough water, drain completely. Take all ingredients and prepare all veggies.

Heat the pan and dry roast the gram flour on a low flame.

Transfer all chopped veggies, spinach, onion, and green chilies to the bowl.l

Transfer the roasted gram flour to the veggie bowl, then add powdered spices.

Stir to combine well together and mix it with the help of fingers by adding water little by little. And then rest for 20minutes. Cover the lid and set aside.

Heat the medium-hot oil in the wok at around 135-140 C

Mix up the pakora mixture again.

Drop the medium-sized fritters into the oil. Put 5-6 fritters in one batch. Fry them from both sides for around 2-3 minutes on medium flame.e

Drain them out on the kitchen paper. Repeat the same process with all remaining fritter mixtures.e

drain-the-pre-fried-fritters-on-the-paper

Heat the medium-hot oil to around 180 °C. Put all pre-fried fritters in the oil and fry them once again over medium flame until golden brown.

Drain them on a kitchen towel.

Transfer all palak pakoras to the serving bow.l

transfer-all-palak-pakoda-to-the-serving-bowl

Serve hot with chutney and tea

Bread Pakora Recipe

Sana Rasheed Add Comment

Bread Fritters || Bread Pakora || How to Make Bread Pakora with Step-by-step Photos and Video

Bread fritters are delicious, savoury Pakistani tea-time snacks and breakfast. This most popular and deep-fried bread pakora is quite easy to make. You can either make it without any fillings with just bread and the batter, or fill it with spicy mashed potatoes.

I made it just by dipping it into the batter and then frying it, and serving it as an evening snack.

Mainly, Bread pakora is a much-loved snack of deep-fried and savoury bread fritters. These bread fritters are made with gram flour batter by mixing basic spices and herbs. These pakoras can be prepared by choice.

You can stuff cheese potatoes, spicy potatoes, or another veg filling like peas, potatoes, carrot, bell pepper, and spring onion. A lot of variations can be done with bread; it's up to you.

My Latest Video Bread Pakora Recipe:

What are Bread Fritters?

Bread fritters are not a common thing in Pakistani homes, but are quite popular on the streets of Pakistan. They are also served in cafes, tiffin services, and stalls at roadside restaurants across Pakistan

There are two types of Bread Pakoras:

The first is the stuffed bread pakoras that I have mentioned above. Usually, it has spiced potato stuffing dipped in gram flour batter and fried. The second is an easy recipe for a simple batter-coated bread that is deep-fried

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

About Recipe:

My super simple and easy bread pakora recipe will help you make street-style crisp bread pakoras at home, though I didn’t stuff anything in bread pakora. The taste of bread pakora is super delicious. When you try this bread pakora, you realise how tasty it is

Deep frying bread pakoras is faster than the other methods, as they do take time. So deep fry them if you are making a lot.

You can easily adapt this recipe to make stuffed bread pakoras too. Simply prepare spiced mashed aloo or cheese potato and spiced mashed veggies filling, and spread the filling over bread and cover with another slice, then cut into halves, then dip into gram flour batter and fry.

The consistency of the gram flour batter is very important. It has to be neither too thick nor too runny. With runny batter, bread pakoras will absorb a lot of oil. The batter has to be neither too thick nor too thin.

Frybread pakoras on a high flame will brown quickly from the outside without cooking the batter well. So the flame has to be medium. If you fry them on low heat. They will soak up excess oil.

You need to be gentle while dipping the bread in batter and even while sliding it into the oil. Bread pakoras have to be fried on medium heat until crisp and golden.n

Bakery Style Zeera Biscuits Recipe

Palak Pakoda Recipe

Bread Pakora Recipe

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