Batasa/Surti Jeera Butter /Surti Batasa

Batasa /Parsi Batasa/Surti butter or jeera butter are popular tea time biscuits ,these are crispy ,flaky yet melt in mouth salted biscuits.  Since childhood I have been a fan of these Parsi BATASA /surti jeera butter....

I had saved this recipe long time back i also came across many different versions of surti butter in blogosphere most of them used yeast..Those are crispy too but i was in search of a typical buttery surti or jeera butter that are sold mostly in parsi bakeries. To my surprise these turned exactly the same like the ones sold in Parsi bakeries and we all loved it.Baking them is now a regular affair ..

Ever since i tried these buttery melt in mouth biscuits i have been baking it thrice a month we simply love this..

The recipe is straight forward and the best part is it uses just minimal pantry ingredients..so do try it you will be hooked on it for sure..

Ingredients 

2 cups Flour/maida

2 tsp Baking powder 

1 tsp Cumin seeds 

1/2 tsp Shahi jeera/caraway seeds

100 gm Butter at room temperature 

1/2 tspSalt

1/2 cup Warm water 

1 tsp Sugar

2 tbsp Rava/semolina/sooji

2 tbsp Almond powder.

Method

• In a bowl mix softened butter ,sifted flour, rava and  almond powder .
• Add jeera/cumin ,sugar and salt ,mix with a spatula.
• Add warm water and mix to a dough

• Let the dough rest for 15 minutes
• Pinch out a small ball and shape them into round balls,then slightly flatten tthem on the baking tray
• place them on  baking tray one inch apart

• Pre heat the oven at 180 degree Celsuis for 10 minutes.
• Bake at 180 degree Celsius for 30 minutes then lower the temperature at 135 degree Celsius and bake for 1 hour 15 minutes.
• Allow them to cool in the oven for 30 minutes.
• Then remove and let them cool completely.
• Store them in air tight container and enjoy them with cup of chai or coffee..

The original recipe calls for 3 hrs baking but these bake perfectly in the above mentioned time
You could skip the almond powder but it does give  a nice taste.
I used salted butter.
adapted from here