Khara biscuits are spicy masala biscuits or cookies which are very popular in bakeries across Bengaluru, especially in Iyengar bakery. Iyengar bakery products are very popular and tempting too. They have array of delicious sweets and savories which include benne biscuits, honey cakes, khara buns, masala toast, puffs, aloo buns and the list goes on.
Khara means spicy/hot in Kannada language. Khara biscuits are egg free cookies which are crunchy with mild spicy and sweet taste making it a perfect accompaniment with a hot cup of tea or coffee.
These biscuits are very easy and simple to bake at home. Khara biscuits are prepared using flour, butter or oil and few spices like jeera, chillies, coriander, curry leaves etc. You can add more or less spices to suit your taste. The spices can be ground or can also be directly added to the flour. If you like mint flavor in the cookies, do add finely chopped mint leaves.
Use any good quality cooking oil or soft butter in the recipe. Curd/yogurt is added to bring the mixture together and do add it little by little and bind the flour together. These cookies are very delicious and the aroma which spread in your kitchen while baking them is amazing!!
Maida or all-purpose flour is used to bake Khara biscuits in bakeries. For a healthier version, you can replace maida with wheat flour. You can also try adding powdered oats along with wheat flour too. Adding corn flour along with flour and spices, adds crunchiness to the biscuits, so do not skip adding it.
Khara biscuits can be prepared in bulk and stored in an airtight container. It stays fresh for longer time when packed neatly. Serve khara biscuits with a hot cup of masala chai, coffee or flavored milk
You can also try other eggless cookies/biscuits recipes here; almond cookies, wheat custard cookies, tutti fruitti cookies, butter cookies, elaichi cookies, jeera biscuits, banana choco chip cookies, oats choco chip cookies, oats & nuts cookies, ajwain cookies and more.
1½ cups whole wheat flour
½ cup maida/all-purpose flour
2 tbsp corn flour
½ tsp salt
2 tsp sugar
1 tsp baking powder
¼ tsp baking soda
½ cup cooking oil or softened butter
¼ cup curd
3-4 green chillies
3 tbsp coriander leaves
½ inch ginger
1 tsp jeera/cumin seeds
1 spring curry leaves
- In a mixer jar, add jeera, chopped ginger, green chillies, coriander leaves and curry leaves. Pulse it few times to get a coarse paste. Do not add water and grind to fine paste.
- If you wish, you can skip grinding and chop all the ingredients finely and add it directly to the flour.
- Take a large bowl and sieve together whole wheat flour, maida, corn flour, salt, baking powder and baking soda. Now add hing/asafetida, sugar and ground paste. Mix well using a whisk.
- Add oil or softened butter to the flour mixture and mix with your hands to get a breadcrumbs texture. Now add curd/yogurt little at times and bring the mixture together. Add little more curd if required to get a smooth non sticky dough.
- Do not knead the dough too much. Cover the bowl with a lid and keep aside for 15-20 minutes. After 20 minutes, take the dough and divide it into two or three equal parts.
- Meanwhile preheat oven at 180 degree celsius for 10 minutes and line a baking tray with butter paper or aluminium foil.
- Take one portion of the dough and roll out on a clean kitchen slab or counter to a medium round disc. You can sprinkle little flour on the counter to roll the dough. Do not roll into too thin or too thick disc.
- Using a cookie cutter, cut the dough into desired shape. You can also use circular lid to cut the cookie dough.
- Place the cookies on the lined baking tray. Prick the cookies using a fork so that it doesn’t puff up while baking.
- Bake at 180 degree celsius for 15-18 minutes until the edges of the biscuits start to turn golden brown.
- Once baked, take out the tray from oven and rest it for 2 minutes. Then, place the cookies on a wire rack to cool completely. Continue the process with the rest of the dough.
- Store the biscuits in an airtight container when cooled down completely. Stays fresh for 15-20 days at room temperature.
- Enjoy healthy Khara biscuits along with your tea/coffee or as a snack anytime of the day.
- Khara biscuits can be prepared with maida alone.
- Adding corn flour makes the biscuits crisp & crunchy.
- You can also use a mix of wheat flour, powdered oats and maida to prepare khara biscuits.
- Adjust green chillies and other spices to suit your taste.
- Do not add all the curd at once. You may need little more or less curd to bind the flour mixture. So add it accordingly.
- Bake the biscuits in a preheated oven until the edges turn light brown.
- Baking time depends on the oven temperature. So keep checking after 15 minutes.
- Butter can be used instead of cooking oil. Use soft butter which is at room temperature only.
- Store the remaining khara biscuits in an airtight container for longer shelf life.
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