Khara biscuit/savoury crackers step-by-step recipe with photos.
About Iyengar bakery
The Iyengar bakery is believed to be started by HS Thirumalachar, who was from Hassan in Karnataka and its establishment dates back to 1898. It is believed that Thirumalachar owed a sweet shop and learned the art of baking from an Englishman who visited him regularly. His bakery was named BB Bakery and is considered the first of these stores.
The establishment of his bakery lead most Iyengars from Hassa and surrounding villages to migrate to Bangalore and set up the very famous Iyengar bakeries. Even today, these bakeries are well-known for the delicacies they churn out every day. Their products include a range of sweet and savoury cookies, puffs, bread, cakes, sweets and savoury buns to mention a few.
About this recipe
My love for Iyengar bakery goodies is not new. I have shared my take on some of their baked goodness earlier too. To add to the list, yet another favourite – khara biscuit/savoury crackers. ‘Khara’ means spicy in Kannada and that’s exactly how these biscuits taste. These spicy, salty biscuits are a perfect snack when you don’t want to eat the regular sweet cookies. Curry leaves and coriander leaves make these biscuits very unique in taste and flavour. The aroma that fills your house while baking these biscuits is unlike what it is while you bake sweet cookies. You don’t need a beater to make these easy biscuits and are ready in a jiffy!
Plain flour: These biscuits are originally made with plain flour (maida); however, you may replace it with whole wheat flour.
Curry leaves, coriander leaves, and green chilli: These are the key ingredients that give the khara biscuit its unique flavour. You may adjust the chilli as per your preference.
Butter: Butter adds richness to the biscuits.
Yogurt: Use plain, thick yogurt to make these biscuits.
Sugar: Sugar does not make these biscuits, rather it balances the spice very well.
These popular, tempting biscuits taste best with a cup of masala chai. Do try them and I am sure you won’t be able to stop at one!
Tips for making perfect khara biscuits
Do not overwork the dough - this will make the biscuits hard. Just knead it gently until it comes together to form a smooth dough.
Make sure the dough is slightly stiff and smooth. A soft dough will make the biscuits soggy.
Once the biscuits are almost baked, reduce the oven temperature and bake for a few more minutes. This helps in making them crispy without burning them.
Cool the biscuits completely before storing them.
Step by step instructions
1. Chop curry leaves, coriander leaves, and green chilli
2. Cream together butter and sugar. Add yogurt once the butter-sugar mixture is light and fluffy
3. Mix well until the yogurt is fully incorporated
4. Add the rest of the ingredients
5. Knead together and rest the dough
6. Roll the dough and cut it into discs using a cookie cutter
7. Place on a lined baking tray
8. Bake in preheated oven until done
9. Let them cool completely on a wire rack
Khara biscuit served with masala chai
- Take sugar and butter in a large bowl and whisk them together until it becomes light and fluffy
- Add yogurt and mix well until it is fully incorporated
- Add the rest of the ingredients. Knead gently together to form a dough
- Let the dough rest for 20-30 minutes
- Preheat oven to 180 C (360 F). Line baking tray with baking paper
- Once the dough is rested, take a large ball and roll it into a disc, approximately 1 cm thickness
- Cut out small biscuits using a cookie cutter or a sharp lid
- Place them on the prepared trays
- Bake in preheated oven for 10-12 minutes. Reduce temperature to 160 degrees and bake for another 5-6 minutes (take care not to burn the cookies)
- Cool completely on a wire rack
- Serve immediately or store in an airtight container
Click here to watch khara biscuit web story.