When I think of my childhood, I can’t help but recall the warm, flaky goodness of makhan bada, a beloved treat that always brought smiles to my family’s faces.
My grandmother used to make these delightful snacks during our family gatherings, and the aroma would fill the air, drawing everyone to the kitchen.
Whether served as a festive snack or enjoyed with tea, these crispy bites are a favorite in my home. Let’s dive into how to make makhan bada at home so you can create these delicious memories for your family!
Ingredients:
- 1 cup all-purpose flour (Maida)
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar
- 1/4 teaspoon baking powder
- A pinch of salt
- 1/2 teaspoon cardamom powder (Yelakki Powder)
- Water, as needed
Instructions:
Step 1. Mixing the Dough
In a large mixing bowl, combine the all-purpose flour (Maida), baking powder, and salt. Add the unsalted butter and powdered sugar to the mixture.
Now, get your hands in there and rub the butter into the flour until it resembles fine crumbs. This step is crucial for that perfect flaky texture in your makhan bada!
Step 2. Flavoring It Up
Sprinkle the cardamom powder into the mixture. This aromatic spice is what makes our makhan bada recipe special, so don’t skimp on it!
Step 3. Kneading the Dough
Gradually add water, a little at a time, and knead the dough until it’s smooth and pliable. You want it to be soft but not sticky. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Step 4. Rolling and Shaping
Once rested, divide the dough into small balls. Roll each ball into a flat disc, about 1/4 inch thick.
Step 5. Frying the Badas
Heat oil in a pan over medium heat. Carefully slide the rolled discs into the hot oil and fry until they turn golden brown and crispy on both sides. It’s so satisfying to watch them puff up in the oil!
Step 6. Cooling
Once cooked, place them on a paper towel to absorb excess oil. Let them cool slightly before serving.
Step 7. Serve and Enjoy
Serve your homemade makhan bada warm with a cup of chai or enjoy them as a delightful snack any time of day!
Recipe Details
| Detail | Information |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
| Cuisine Type | Indian |
| Allergens | Contains gluten and dairy |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Saturated Fat | 5g |
| Unsaturated Fat | 3g |
| Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 2g |
Pro Tips
1. Butter Quality Matters
Use good quality unsalted butter for the best flavor. If you’re feeling adventurous, you can also experiment with ghee (clarified butter) for a richer taste.
2. Chill the Dough
If you find your dough is a bit too soft to roll out, refrigerate it for 15-20 minutes before shaping. This will make it easier to handle and help achieve a crispier texture when fried.
3. Add Flavors
Don’t hesitate to mix in other flavors such as grated coconut, chopped nuts (like cashews or almonds), or even a splash of rose water for an aromatic touch that elevates the taste.
4. Testing the Oil
To check if your oil is ready for frying, drop a small piece of dough into the oil. If it sizzles and rises to the surface quickly, the oil is hot enough. This ensures your badas will cook properly without absorbing too much oil.
5. Monitor Frying Temperature
Maintain a medium heat while frying. If the oil is too hot, the badas will burn on the outside while remaining raw inside. Conversely, if it’s too cool, they will soak up too much oil.
6. Use a Slotted Spoon
When frying, use a slotted spoon to turn the badas gently, allowing any excess oil to drain back into the pan. This helps keep them crispy.
7. Cool Completely
Let the badas cool completely on a wire rack after frying. This prevents steam from making them soggy and helps maintain their crispiness.
8. Storage Tips
Store leftover makhan badas in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, freeze them in a ziplock bag and reheat in an oven or air fryer for a few minutes to regain their crispiness.
9. Serving Suggestions
Pair your makhan badas with different dips or chutneys, like mint chutney or tamarind chutney, for a fun twist. You could also serve them alongside a hot cup of masala chai for the ultimate snack experience.
10. Experiment with Shapes
While traditional makhan badas are often round, feel free to get creative with shapes. You can make them into fun, festive forms for special occasions like Diwali.
By keeping these tips in mind, you’ll not only perfect your Makhan Bada Recipe, but you’ll also impress your family and friends with your baking skills! Enjoy making and sharing this delicious treat!