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Photo of English scones with Indian tadka by Insiya Kagalwala at BetterButter
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English scones with Indian tadka

Dec-05-2017
Insiya Kagalwala
15 minutes
Prep Time
11 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT English scones with Indian tadka RECIPE

When South meets the West

Recipe Tags

  • Easy
  • Snacks
  • Breakfast and Brunch
  • Appetizers

Ingredients Serving: 4

  1. Maida 200 gms
  2. Egg 1
  3. Salt 1 tsp
  4. Butter 125 gms
  5. Garam masala pwdr 1 tsp

Instructions

  1. INGRIDENTS FOR THE SCONES:200GRM MAIDA,1 EGG,125 GRM BUTTER,1TSP BAKING PWDR,1 TSP SALT,1 TSP GARAM MASALA PWDR,1 GREEN CHILLIE CHOPPED, HAND FUL OF KOTMIR CHOPPED, GRATED GINGER 2 TSP,BUTTER MILK(4 TBS MILK +1 TSP VINEGAR) 4 TBSP,1 TSP RAI,FEW CURRY LEAVES,MILK FOR BRUSHING
  2. PUT ALL THE INGRIDENTS IN A PLATE
  3. FIRST RUB THE BUTTER WITH THE FLOUR.LET THE BUTTER BE SEMI SOLID
  4. ADD KOTMIR,GINGER, GREEN CHILLIE,SALT ,BAKING PWDR,EGG AND THE BUTTERMILK.FOR THE BUTTER MILK TAKE 4 TBSP OF MILK AND ADD 1 TSP VINEGAR AND LET THE MILK CURDLE.
  5. FORM A SOFT DOUGH
  6. CUT THE DOUGH DIAGONALLY
  7. SEPARATE THEM A BIT
  8. GIVE MILK WASH ON EACH SCONES
  9. SPRINKLE RAI AND CURRY LEAVES ON EACH SCONES
  10. PREHEAT THE OVEN AT 180 DEGREES C AND BAKE THE SCONES FOR 11 TO 12 MINS
  11. ALL READY INDIAN SPICE FLAVOURED SCONES ARE READY
  12. INGRIDENTS FOR THE ONION SPREAD:1 TSP CHANA DAL,1 TSP URAD DAL,2 RED KASMIRI CHILLIES, 2 ONIONS CHOPPED, 2 TO 3 GARLIC PODS, 1/2 TSP RAI ,OIL AND FEW CURRY LEAVES
  13. TAKE OIL ADD THE CHANA DAL AND URAD DAL AND FRY TILL GOLDEN
  14. ADD RED CHILLIES AND FRY
  15. ADD GARLIC
  16. ADD ONION AND SAUTE
  17. PUT THE ONION MIX IN MIXER ADD TAMARIND PULP
  18. GRIND TILL SMOOTH PASTE
  19. ADD TEMPERING.TAKE OIL ADD RAI AND CURRY LEAVES
  20. WHEN IT STARTS TO CRACKLE ADD TO THE SPREAD
  21. CUT THE SCONES FROM MIDDLE AND APPLY THE SPREAD
  22. ENJOY THE INDIAN TAKDA SCONES

Reviews (1)  

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Shelly Sharma
Dec-10-2017
Shelly Sharma   Dec-10-2017

Such an amazing innovation

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