Dairy-Free Bakar Khani
Indulge in the flaky, melt-in-your-mouth goodness of Dairy-Free Bakar Khani, a modern take on the beloved South Asian puff pastry. This plant-based recipe swaps traditional butter with solid coconut oil, creating a rich, aromatic dough infused with the warm spice of cardamom. Perfectly golden and layered to perfection, these pastries are topped with optional sesame seeds for added crunch and nutty flair. Ready in just over an hour, this treat is ideal for tea time, festive gatherings, or as a delightful snack on its own. With simple ingredients and step-by-step instructions, you can effortlessly recreate this dairy-free twist on a classic that doesn’t compromise on flavor or texture. Keywords: Dairy-Free Bakar Khani, plant-based pastries, dairy-free baking, South Asian snacks, coconut oil recipes.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 grams Coconut oil (solid, not melted)
- 100 grams Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 250 milliliters Warm water
- 1 teaspoon Cardamom powder
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
Start by sifting the all-purpose flour, sugar, salt, and baking powder into a large mixing bowl.
Add the solid coconut oil to the dry ingredients. Use a pastry cutter or your fingers to incorporate the coconut oil into the flour mixture until it resembles coarse crumbs.
Add the cardamom powder and warm water gradually, mixing with a spatula or your hands, until the dough comes together. The dough should be soft and pliable but not sticky.
Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth.
Cover the dough with a damp cloth and let it rest for about 30 minutes to allow the gluten to relax.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
After resting, divide the dough into 12 equal portions. Roll each portion into a ball and then flatten it slightly into a disk.
Use a rolling pin to roll each disk into a circle about 1/4-inch thick.
Fold each circle in half twice to form a quarter circle, then roll it out again to form a layered effect. Optionally, sprinkle sesame seeds on top and press them gently into the dough.
Place the prepared pastries onto the baking sheet. Leave some space between each as they will expand slightly when baking.
Bake in the preheated oven for about 20-25 minutes, or until the Bakar Khani turns golden brown and cooked through.
Allow them to cool on a wire rack before serving. Enjoy your dairy-free Bakar Khani with a cup of tea or as a delightful snack.
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 173.5 g | 868% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 501.9 g | 183% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 101.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
