Jul 19, 2013

Khara Biscuit / Eggless Whole Wheat Savoury Cookies

The day before we have to leave for any trip, I have this last minute urge to make and take along a snack. I have made cookies in the past and some savoury bakes. I tend to make the non fried variety so that we can have guilt free indulgence. I, for one get very hungry when I step into a car for any journey greater than an hour.
Our trip to Chicago over the 4th of July weekend had a very hectic prep time because of work pressure during the week. Packing just came down to picking up a stack of ironed clothes off the cupboard and shoving it into the suitcase. I mention this especially because I am a light packer, never carrying any extras. There was a lot of prep work where food was concerned since we prefer to pack lunches for the day outings. So we packed a mini kitchen into two big bags complete with ground pulav masala!
Getting back to what I wanted to post about. Amidst all the crazy kitchen activity I made Khara Biscuit to take along for the ride. I made it with whole wheat pastry flour.

Khara biscuit conjures up memories of Butter Sponge visits when we were kids. Many of our Sundays would start with Sweet bun, Khara bun combo for breakfast and on some extra special occasions it would be accompanied by the Benne Biscuit, Khara Biscuit combo. Yummy!! For me the yard stick in judging a bakery's goods is the Benne Biscuit, Khara biscuit they make as compared to Butter Sponge Bakery in Gandhi Bazar. My attempt here was very close and even though they turned out extremely good, I cannot claim to have recreated the magic. The biscuits turned out delicious and were a huge hit. Its simple to make and easy to stow.

Khara Biscuit / Eggless Whole Wheat Savoury Cookies

Servings: 20 biscuits
Prep Time: 1 hr        Cook Time: 20 - 25 mins


1 1/2 cups + 2 tbsp Whole Wheat Pastry Flour
1/2 cup Butter (softened on the counter)
1 tsp Baking Powder
1/4 tsp Ginger paste
2 Green Chillies finely chopped
1 tsp Coriander leaves finely chopped
1/2 tsp Curry leaves finely chopped
1 tsp Salt (or to taste)
1 tsp Sugar
1/4 cup Yoghurt


  1. Mix the flour, baking powder, salt and sugar in a bowl.
  2. To this add the ginger paste, green chillies, coriander leaves, curry leaves and mix well. 
  3. Add the butter to this and mix to form a stiff dough. Do not overmix. 
  4. If the mix turns out crumbly add yoghurt very little at a time to get a stiff dough consistency. 
  5. Put the dough into a ziplock bag and refridgerate it for 30 mins to ensure that the butter does not stop melting while rolling the dough. 
  6. Preheat the oven to 350 F.
  7. Remove the dough from the fridge and roll it out to a 1 inch thick circle. 
  8. Cut out round shaped biscuits and place them on a baking tray lined with parchment paper. 
  9. Prick the biscuit with a fork to prevent it from puffing up. These are after all biscuits. 
  10. Continue to do this for the rest of the dough making sure to leave atleast 1 inch between each cookie.
  11. Bake for 20 mins or till the biscuit feels a little firm. 
  12. Remove from the oven and cool in tray for 5 mins and further on a wire rack. 
  13. The biscuit firms a little more while cooling. 
  14. This biscuit stores well in an air tight container in the fridge for 5 days. .

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