Cheese Straws

About Cheese Straws

Ingredients

• Processed cheese, grated ¾ cup
• Refined flour (maida) 2¼ cups + for dusting
• Salt 1 tsp
• Butter, chilled 2 to 3 tbsps + for greasing and brushing
• Milk ¼ cup + for drizzing
• Keya Classic All Purpose Seasoning 1 tsp
• Mayonnaise 6 tbsps
• Mint chutney 1½ tbsps
• Cheese spread 3 tbsps
• Tomato ketchup 1½ tbsps
• Keya Mixed Herbs ¾ tsp

How to Make Cheese Straws (Stepwise Photos)

Method

1. Sift together flour and salt in a mixing bowl. Add butter and rub in with your fingertips till the mixture resembles breadcrumbs.
2. Add milk and ¼ cup chilled water and knead into stiff dough.
3. Dust the worktop with some flour, place the dough on it and roll out into a large thin rectangle. Brush some butter on it and fold the rectangle in an E-fold. Wrap in a cling film and keep it in the refrigerator for 10-15 minutes.
4. Take the dough out, remove the cling film, dust with some flour and roll out again into a large thin rectangle. Brush some more butter on top and fold the rectangle in a book-fold. Wrap in a cling film again and keep in the refrigerator for 10-15 minutes. Repeat the process 6 more times.
5. Preheat oven at 180ºC. Grease a baking tray with some butter.
6. Remove the cling film, roll out into a thick rectangle. Cut into thick strips using a pizza cutter.
7. Drizzle some milk on the strips and top with cheese. Sprinkle Keya Classic All Purpose Seasoning on top.
8. Press the cheese on the strips and twist them. Arrange them on the greased baking tray, place the tray in the preheated oven and bake for 10-12 minutes.
9. To make dip 1, take 3 tbsps mayonnaise and mint chutney in a bowl and mix well. To make dip 2, take cheese spread and tomato ketchup in another bowl and mix well. To make dip 3, take remaining mayonnaise and Keya Mixed Herbs in a third bowl and mix well.
10. Remove the cheese straws from the oven, cool them to room temperature. Arrange them on a serving platter and serve with 3 dips.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps