Surti Butter or Makahniya Biscuits are popular and highly relished Indian savoury biscuits. They are mostly enjoyed with a cup of hot chai or tea. Freshly baked surti butter biscuits can be commonly found in any local bakery. The biscuits are also now available packaged worldwide.
These are mostly off the shelf biscuits but now I bring to you this tried and tested recipe which means you can have freshly baked Surti Butter coming out of your own kitchen.
Surti Butter biscuits are loaded with butter (hence the name) thus they have the perfect melt in the mouth feel and make a heavy snack. The biscuits are flavoured with jeera (cumin seeds) and also referred to as Jeera Biscuits.
These are leavened biscuits meaning they are made of fermented yeast dough. The biscuits are a cross between short-crust pastry and bread dough. The high fat content gives a crisp texture to the biscuits on baking. These are best eaten freshly baked. I would not suggest storing them for more than 2 days as the freshness is lost and the pleasure of biting into the biscuits is not the same.
Surti Butter Recipe – Indian Savoury Biscuits
Makes 16 to 20 medium sized biscuits
1 cup whole wheat flour
¾ cup refined wheat flour (maida)
½ cup melted butter
10 gms yeast (fresh or instant yeast)
1 teaspoon sugar
1 tablespoon roasted and crushed jeera (cumin seeds)
½ teaspoon salt
¼ cup to ½ cup tepid water
Step 1 – In a big dry bowl or on a dry surface mix the flours together.
Step 2 – Add in the yeast, sugar, jeera and salt. Mix all the dry ingredients well.
Step 3 – Pour in the melted butter and mix gently using fingertips till you achieve sand like texture.
Step 4 – Add water and knead to make soft pliable dough. Add water gradually and use as required.
Step 5 – Cover and keep the dough aside till it almost doubles in size.
Step 6 – Once risen, punch out the air from the dough and divide into 16 to 20 equal sized balls.
Step 7 – Place them on a baking tray (do not crowd the tray if you have a small oven then bake in 2 batches).
Step 8 – Bake the biscuits at a temperature of 200 C for 15 minutes or till the biscuits turn brown.
Step 9 – Remove and completely cool the biscuits before serving. These biscuits are best consumed fresh. Avoid storing them.