Khara Biscuit


  • 2 cups maida (all purpose flour)
  • 1/3 cup butter, softened
  • 4 teaspoons sugar
  • Salt as required
  • 5 to 6 green chillies, finely chopped
  • 3 tablespoons fresh coriander leaves, finely chopped
  • Few curry leaves
  • 2 to 3 tablespoons curd


  • To begin making the Khara Biscuit, firstly pulse sugar in a mixer. Sift together flour and salt.
  • Cream together butter and sugar till the sugar dissolves. Add in 1-1/2 tablespoon curd and continue beating.
  • Add in the swift flour, chopped chillies, coriander leaves and curry leaves. Mix gently using your fingertips or spoon.
  • You will observe that the dough is crumbly in texture. In that case add the remaining 1 to 2 tablespoons curd and gently knead it and make a non-sticky dough.
  • Allow the dough to sit for 10 to 15 minutes. Cover the dough and keep it aisde.
  • Meanwhile preheat the oven for 10 minutes at 160 deg. After 15 minutes, take a big ball of the dough and using a rolling pin roll to make a smooth medium thick chapati.
  • Now take a cookie cutter or a circular lid, dip into dry flour and cut into small biscuits.
  • Spread a butter paper on the baking sheet and arrange biscuits over it. Using a fork, prick the cookies to make wholes.
  • Bake them at 180 c or 350 F for 10 minutes. After 10 mins, take out the cookies, set the temperature of the oven to 170 C or 325 F and bake for another 8 to 10 mins or till the cookies become golden brown.
  • Baking at lower temperature makes the cookies crispy. Remove the cookies from the oven, allow it to cool completely. Store them in air tight containers and relish.
  • Serve Khara Biscuit along with Masala Chai.

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