Sweet Maida Chips- Crispy biscuits made with All purpose flour and sugar. Easy, no bake treat for any festive occasion or just for afternoon snack.
A bright and sunny Saturday afternoon, the backyard door is wide open and my mom is conveniently sitting on the floor and is rolling out the small balls. As I am loitering in our garden, she calls out to me to help her in making the strips and small pieces. Most of the time I escape, in spite of her so-called-threats of “I will hide it” and “I wont give you any”. In spite of all the drama happening, I always got the the first batch out of the frying pan. 🙂 🙂 A perfect evening snack for school days.
This dish certainly unfolds many many cherished sweet childhood memories. Memories of : How it is made frequently at home; How it vanishes in a jiffy no matter where mom hides it in the kitchen; How I keep munching every now and then; How much I love to annoy the person sitting next to me, deliberately munching, crackling and popping it inside the mouth on each bite. Above all how much I miss those beautiful days!!!
This day, home away from home I cant help thinking about those good old childhood days and my mom. In spite of her work, she made time to make these sweet crispy small bites often. Now when I step into the kitchen, I wonder how she managed to keep track of every detail in the process. Roll out the balls and make pieces and before the dough pieces get dried deep fry them and then before the fried ones loose their crispiness you have to put it in an air tight container and also make sure that it is not very hot when you put them in a container otherwise the water vapors will make them soggy. Phew… Yet in the end making it for loved ones and a word of compliment from them, I don’t mind the hassle and ready to dive in for more.
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Crispy biscuits made with All purpose flour and sugar. Easy, no bake treat for any festive occasion or just for afternoon snack.
- 2.5 Cups Maida | All Purpose flour
- 1 Cup Sakkarai | Sugar
- 50 gms Makhan | Vennai | Butter
- 1/2 tsp Baking soda Optional
- 1/2 Cup Water to knead
Powder the sugar. Sieve flour and baking soda. Mix all the dry ingredients. Then add water little by little and knead. The dough should be soft and not sticky.
Then divide it into 7-8 equal portions of balls. Roll out each ball just like you make tortillas or chapathi (but into bigger diameters). Make sure you roll it thin.
With the help of a butter knife or a steel chapathi spatula, run it along the diameter to make equal width strips. Remove each strip separately and again cut it into small rectangular pieces. Repeat the same with the remaining dough.
On medium flame, heat oil in a heavy bottom pan for deep frying. Deep fry them in oil without crowding the pan.
Store it in an airtight container.
- As mentioned above, make sure the dough pieces are not dried up. You can put the cut pieces in a newspaper and cover it.
- Make sure not to crowd it as it might get stuck to each other.
- After deep frying them, put it in a paper towel or any oil strainer. Just before taking the batch that is frying in the oil, transfer the previous batch into a container and place the lid half closed. So this way it might not form water droplets on the inside of the lid.
- Do not skip butter and baking soda, it helps to get a crunchy light fluffy chips. Also do not add excess butter, if it is in excess the pieces might just crumble and go into bits when you fry them.