April 22, 2015

Bangalore Bakery style Om Biscuits

Oma or Om biscuits from Bangalore is nothing short of spectacular - spicy, crispy and crunchy. Dipped in hot tea or coffee, it brings back so many memories of Bangalore Bakeries which used to stock these in abundance along with Khara Buns, Potato Buns, Khara Biscuits,Nipattu,Toast,Veg Puffs and we kids used to go ga ga over these every time we ate from a bakery.

Given the margarine and flour we must have consumed gives me goose bumps now, but today's recipe is a relatively low on fat, and yet a yummy treat. The Oma (or Ova / Carrom seeds / ajwain) is a spectacular spice used here, and gives it that hearty yet nice buzz when you bite into it. It also keeps for several days and goes very well with tea or coffee or just as a snack to bite into. If you are a fan of savoury bakes like me, go ahead and give it a shot. 



Its generally made with Maida, but I gave it a shot with wholewheat bread flour and wasnt disappointed at all, only thing was kids asked me why I made less quantity (I tried only for a cup of flour as it was a trial - a trial which worked too :-))




Baking Marathon Day 19 : Om Biscuits (Bakery Style)
Recipe type : Snacks /  Finger food
Course: Snacks
Prep time : 10 mins | Bake time : 15 mins | Standing time : 2 hours (both rise)

Ingredients:
  • Bread flour / Maida - 1 cup
  • Yeast - 1 tsp
  • Sugar - 4 TBSP (divided use)
  • Warm water
  • Ajwain / carrom seeds / Oma kaalu - 2 TBSP
  • Turmeric - 1/4 tsp (totally optional, I used it)
  • Oil - 4 TBSP


Method:
Proof yeast with water, 1 TBSP sugar , once done, make a dough with rest of the ingredients. Knead well for 10-12 mins (or 3-4 mins in a stand mixer) until its nice and shiny. Let it rise in a well oiled bowl for an hour.
Once done, gently knead again, and pinch out 12 portions, make it into short and stubby 6/7 inch sticks (or you can pinch out 6 portions and make into lengthy 12 inch baton kind of sticks, we prefer the former). Let it rise (covered for 30 mins more) on a greased / lined baking sheet.
Towards the end of the 2nd rise, preheat oven to 180C, and bake for 15-20 mins. Dont over bake lest they burn quickly. Cool on wire rack.

Serve warm with hot tea or coffee. 



18 comments:

  1. Yeasted biscuits look good. I have a sweet tooth but also like savory bakes. Bookmarking the recipe

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  2. I got all nostalgic just reading after your first paragraph and remembered those teeny-tiny kodbale like rings available in B'lore bakeries.And those oma biscuits look amazing.

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  3. I have been searching for this recipe for some time now... Wanting to replicate the delicious biscuits... Now bookmarking this..

    You have done it so beautifully!!

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  4. Not aware of these biscuits but they look good , perfect with a cup of tea.

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  5. Kalyani are these chewy or crispy?..the shape looks good..

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    Replies
    1. crispy valli.. tough hard looking exterior but very tasty

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  6. Omam biscuits were a treat. Nice to see you give a go at it. Next time, I am sure you will make more :-)

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  7. Omam biscuits were a treat. Nice to see you give a go at it. Next time, I am sure you will make more :-)

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  8. Can smell the flavour of this biscuits from here, very tempting biscuits they are.

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  9. These are interesting biscuits Kalyani. They look like bread sticks from the picture.

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  10. I second pavani too. First I too thought its bread sticks. Ajwain is so flavorful. great addition

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  11. Never heard of these biscuits but it is nice to be able to recreate recipes from your childhood.

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  12. Looks yummy and flavorful biscuits..

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  13. I still remeber these om biscuits!! they have loaded with wonderful childhood memories!! And you brought the perfect flavour and texture of the biscuits..

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  14. OMG ! these taste amazing right? You just tickled my memories :)

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  15. I just love these kind of savoury bakes. These biscuits look absolutely delicious...

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  16. A flavorsome bake!! with that cup of tea it must taste heaven!!

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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