Khara Biscuits are a typically Indian bakery biscuit. Khara means salty or savoury, and this biscuit could be spicy too depending on where in India you buy it. Like the Nan Khatai, Khara Biscuits are a wonderful accompaniment to hot sweet tea and are often served at tea time in small local bakeries hot out of the oven. These biscuits can be of two types. One is crunchy on the outside and flaky within and is usually made with a puff pastry kind of dough. The other is made with a biscuit or cookie dough and is crumbly and soft. Both are equally delicious!! I made a batch of these for Holi this year with some mint and cilantro. They turned out just yummy.
1 cup whole wheat flour
1 cup all purpose flour
1 tbsp vital wheat gluten
1 tsp baking powder
1/4 tsp baking soda
Salt to taste
1 tsp green chili paste
1/2 tsp cumin
1/3 cup buttermilk + 2 tbsp (as needed)
1/2 tsp powered cilantro
1/2 tsp powdered mint
8 tbsp butter/ margarine (or half of each)
- Sift together all the dry ingredients.
- Whisk the green chili paste into the buttermilk.
- Chop the butter into small cubes, then rub them into the flour until it is well blended and the flour butter mix begins to resemble breadcrumbs.
- Add the buttermilk to achieve a soft dough. Knead well. Rest for 30 minutes. Knead the dough very lightly once again.
- Pre heat the oven to 350F. Pinch out a portion of the dough. Roll it out to a quarter inch thickness.
- Cut into circles or squares. Place on a well prepared cookies sheet.
- Bake for 15-20 minutes or until golden brown. Remove from the oven, cool completely.
- These biscuits can be kept for up to a month in a cool dry place.
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