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Directions

• In a bowl, take the plain flour/ maida, season it with salt. Then add refined oil and mix well. To this flour mixture add kasuri methi, turmeric powder and mix. Take the chilled water and knead a semi-hard dough. Then place the dough over a clean work top and knead the dough using pull and tuck method with the tip of your palm. Once done cover the dough with a damp cloth and keep it aside for 5 minutes.
• After 5 minutes, dust a clean work top with flour and roll out the dough to a thin rectangular shape. Brush a generous amount of margarine over the rolled out dough. From one end fold the dough to the centre and do the same with the other side. Then fold one end over the other and again roll out the folded dough into a rectangle.
• Now again apply a generous amount of margarine over the rolled out dough and fold it using the same method. It’s called the book fold. Wrap the folded dough with a plastic wrap and keep it into the freezer for 30 minutes.
• After 30 minutes, take the dough out and dust the work top with flour and roll out the dough to a thin rectangle. Again brush the dough with margarine, now fold one end to the centre and other end over it. Roll out the dough to a thin rectangle again, apply margarine and fold the dough using same process. Put it into freezer for another 30 minutes. Repeat this process rolling and folding for two more times.
• After folding and rolling the dough for 6 times in total, now roll out the dough to a thin square and cut it into two equal halves horizontally. Using plain knife or a pizza cutter, cut the dough into thin stripes and twist each dough stripes to get twisted khaari.
• Place the twisted khaari on a baking tray and bake them in a pre-heated oven for 35-40 minutes at 200℃ or till they become golden brown in colour. Once baked well, place them over a cooling rack, let them cool completely and store them in an air tight container. Serve them with hot tea or coffee.