Rusk, an Indian hard, dry bread baked twice also known as ‘Khasta’ has an invincible relationship with Indians and their tea-time staple snacks. Majorly preferred over the normal biscuit a Rusk is a snack you can literally find in every single tea shop, be it a metro city or a rural village. The Rusk is also referred to as a wheat-based food additive. A Basic Rusk is made up of wheat, sugar, baking powder, and butter making it a crunchy & indulging delicacy to be savored with steaming hot coffee or tea.
An incredible recipe that is an amalgamation of taste, flavor and has a zing of Indianness is the Rusk Chaat recipe especially curated for Supper time.
● 2 roughly chopped onions
● 2 roughly chopped tomatoes
● 4 cloves of garlic
● 1/2 green chilies
● 1/2 tsp coriander powder
● 1/2 tsp Kashmiri Red Chilli.
● 1 or half a tbsp butter
● Salt to taste
● 1 tsp Amchur powder (dry mango powder)
● 1 to 2 tsp fennel seeds
● 1/4th cup boiled or frozen peas
● 2 tbsp white sauce
Step 1: Smash some boiled potatoes and add chaat masala or panipuri masala for a punch of taste. Keep some chopped onions, coriander, and sev or aloo bhujia ready for garnishing.
Step 2: Let’s make a zestful onion-tomato gravy.
● Take a non-stick pan and heat 1tbsp butter. Once it is hot, throw in those freshly chopped onions and green chillis. Saute them for 2 to 3 minutes until the onions turn translucent and then add in the tomatoes. Then sprinkle some red chili powder for the color and the feisty flavor. Let it cook for about 2-3 minutes and transfer it to a mixing jar. Now grind this mixture into a fine paste.
Step 3: Make a Boiled Potato Mixture for Layering
● Using the same pan (Used for making the onion-tomato gravy) add a little butter and put in the onion tomato gravy. Next goes in the coriander powder and cooked peas. Smash up the peas and add water to adjust the consistency. Now bring it to a boil.
● While this boils, work on the potato layer. Take the cooked potatoes and add in all the other ingredients blending it well and nicely smashing it together. Saute the onion tomato gravy for a minute and turn off the flame.
Step 4: It’s time to Assemble! Take those crunchy Rusks and break them into small bite-sized pieces. Now start layering the Rusks with the mixture and onion-tomato gravy made. Top them off with the boiled potato mixture seasoned with spices and pour the onion tomato gravy garnishing it with coriander onion and sev or aloo bhujia. Your Rusk Chaat Dish is ready to be served.
The Rusk also is known as Indian Biscotti, a crunchy, twice-baked snack staple for Indian Suppertime. Crazy Bakery serves a range of Deliciously Baked Rusks made from premium quality ingredients. It is a delectable snack and a perfect accompaniment to make those scrumptious and appetizing recipes that can be savored in the evening.