Authentic Maida Biscuit Recipe – Easy Indian Fry & Dust

Last Updated on 2 months by Neha Deshmukh

Authentic Maida Biscuit Recipe – Easy Indian Fry & Dust

Hey everyone! If you grew up in an Indian household, chances are you have fond memories of enjoying these delightfully crisp, melt-in-your-mouth Maida Biscuits with a cup of chai. They’re a classic for a reason! I remember my nani (grandmother) always having a jar of these ready for unexpected guests, and I’m so excited to share her recipe – with a few of my own tweaks – with you today. It’s surprisingly easy to make these at home, and the aroma while they’re frying is just heavenly.

Why You’ll Love This Recipe

These Maida Biscuits aren’t just delicious; they’re a little piece of home. They’re perfect for a quick snack, a sweet treat with your evening tea, or even as a festive offering. Plus, they come together quickly – you’ll be enjoying these golden beauties in under an hour! This recipe is all about simple ingredients and a little bit of technique to get that perfect, flaky texture.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup maida (all-purpose flour) – about 120g
• 1 tbsp ghee or butter – about 15g
• 1/3 cup sugar – about 60g
• 1 pinch baking soda – about 1/4 tsp
• Oil for deep frying
• Powdered sugar (optional) – for dusting

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Maida (All-Purpose Flour) – Types and Uses

Maida is the star of the show here. It’s finely milled wheat flour, giving these biscuits their characteristic delicate texture. You can find it easily in most Indian grocery stores. Using the right maida is key – look for a brand that’s finely ground and feels soft to the touch.

Ghee vs. Butter – Flavor and Texture Differences

This is a question I get asked a lot! Traditionally, ghee is used for a more authentic flavor. It lends a lovely nutty aroma and a slightly richer taste. However, butter works beautifully too, especially if you prefer a lighter flavor. Both will give you a wonderfully flaky biscuit.

The Role of Baking Soda in Biscuit Making

Don’t skip the baking soda! It’s what gives these biscuits their light and airy texture. It reacts with the moisture in the dough to create tiny bubbles, resulting in a tender crumb.

Sugar – Granulated vs. Powdered

I prefer using granulated sugar in the dough and powdered sugar for dusting, but you can use powdered sugar in the dough if you prefer a smoother texture. Just remember to adjust the sweetness to your liking.

Oil for Frying – Choosing the Right Oil for Authentic Flavor

For that authentic Indian flavor, I recommend using vegetable oil, sunflower oil, or groundnut oil for frying. These oils have a higher smoke point and won’t impart any unwanted flavors to your biscuits.

Step-By-Step Instructions

Alright, let’s get baking (well, frying!).

1. First, finely powder the sugar and set it aside. This ensures it blends seamlessly into the dough.
2. In a bowl, vigorously mix the ghee (or butter) and baking soda using your hands. Really work it in until it becomes light and creamy – this is important for a flaky texture!
3. Now, add the maida and powdered sugar to the ghee mixture. Use your hands to combine everything thoroughly. It will look like breadcrumbs at first, and that’s perfectly fine.
4. Gradually add water, a little at a time, and knead the dough into a stiff, smooth ball. Don’t be afraid to use a bit of elbow grease!
5. On a lightly floured surface, roll the dough into a thin circle – about 1/8 inch thick. Not too thick, not too thin!
6. Use a biscuit cutter or a sharp knife to cut the dough into diamond or square shapes. Get creative with the shapes if you like!
7. Heat the oil in a kadai (or deep frying pan) over medium heat. To test if it’s ready, drop a tiny piece of dough into the oil; it should rise to the surface immediately.
8. Carefully fry the biscuits in batches until they turn golden brown and bubbly. They’ll also float to the surface when they’re done.
9. Remove the biscuits with a slotted spoon and drain them on a colander lined with paper towels to remove excess oil.
10. While they’re still warm, dust generously with powdered sugar. Let them cool completely before storing in an airtight container.

Expert Tips

Want to take your Maida Biscuits to the next level? Here are a few of my go-to tips:

Achieving the Perfect Dough Consistency

The dough should be stiff but pliable. If it’s too sticky, add a little more maida. If it’s too dry, add a teaspoon of water at a time.

Ensuring Even Frying and Golden Brown Color

Maintain a consistent medium heat throughout the frying process. Frying in batches prevents the oil temperature from dropping too much.

Preventing Biscuits from Absorbing Too Much Oil

Make sure the oil is hot enough before adding the biscuits. Also, don’t overcrowd the kadai.

The Importance of Resting the Dough

While not essential, letting the dough rest for 15-20 minutes allows the gluten to relax, resulting in a more tender biscuit.

Dusting with Powdered Sugar – Timing and Technique

Dusting while the biscuits are warm helps the sugar adhere better. Don’t be shy with the sugar – it adds a lovely sweetness and visual appeal!

Variations

These biscuits are a blank canvas for your creativity!

Vegan Maida Biscuit Adaptation

Substitute the ghee with a vegan butter alternative. It works surprisingly well!

Gluten-Free Maida Biscuit (Alternative Flour Options)

While traditionally made with maida, you can experiment with gluten-free flour blends. A blend of rice flour, potato starch, and tapioca starch can work well, but the texture will be slightly different.

Spice Level – Adding a Hint of Cardamom or Clove

My dadi (paternal grandmother) always added a pinch of cardamom powder to the dough. It adds a beautiful aromatic touch! A tiny pinch of clove powder is also lovely.

Festival Adaptations – Diwali or Eid Special Biscuits

During festivals, I like to add a few strands of saffron to the dough for a touch of color and luxury.

Sweet vs. Savory – Exploring Flavor Profiles

For a savory twist, add a pinch of cumin powder and chili flakes to the dough.

Serving Suggestions

These biscuits are fantastic on their own, but they also pair beautifully with:

• A steaming cup of chai
• A glass of cold milk
• A dollop of homemade jam
• A sprinkle of nuts

Storage Instructions

Store cooled biscuits in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, but they’ll still taste delicious!

FAQs

Got questions? I’ve got answers!

What is the best type of maida to use for biscuits?

Look for finely ground maida that feels soft to the touch. A good quality maida will result in a more tender biscuit.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Bring it to room temperature before rolling and frying.

My biscuits are too hard. What went wrong?

The dough might have been too dry, or you might have over-kneaded it. Make sure to add water gradually and avoid overworking the dough.

What’s the difference between ghee and butter in this recipe, and can I substitute one for the other?

Ghee offers a more authentic flavor and richer aroma, while butter provides a lighter taste. You can absolutely substitute one for the other!

How can I tell if the oil is hot enough for frying?

Drop a tiny piece of dough into the oil; it should rise to the surface immediately.

Can I bake these biscuits instead of frying them?

While traditionally fried, you can bake them at 180°C (350°F) for 15-20 minutes, or until golden brown. However, the texture will be different – they won’t be as flaky.