I love Bangalore Iyengar Bakery’s Khara buns & Khara biscuits more than Benne biscuits.But I usually bake benne biscuits/Nankhatai as its my family’s favorite.This morning I tried savory biscuits/Masala biscuits for the first time by referring this recipe.Actual recipe called for using butter or Vegetable shortening.In bakeries,they use vanaspati/Dalda.But I halved the recipe & used cooking oil(refined oil) to cut down the calories.I was really skeptical about the result.But good biscuits came out very well with melt in mouth texture & crispiness.I was so happy about this bake and enjoyed it with my tea.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !
Khara biscuit/Masala cookies
How to make bakery style Khara biscuit/Masala cookies
Prep time:30 Minutes
Cook time:15 Minutes
Total time:45 Minutes
1 cup – 200 ml , 1 tbsp – 15 gm
All purpose flour/Maida – 1/2 cup + 3 tbsp
Corn flour – 1 tbsp
Baking powder – 1/2 tsp
Cooking oil or Softened butter/ghee – 1/4 cup( I used Sundrop refined oil)
Green chillies – 2 nos ( small)
Coriander leaves – 1 tbsp
Curry leaves – few
Ginger – 1 inch piece
Salt – little less than 1/2 tsp
Curd – 1 tsp
Sugar – 1/4 tsp
Hing/Asafetida – a pinch
Grind the chillies,coriander leaves,curry leaves and ginger to a paste adding little water.No problem if the mixture is coarse.Do not add more water.(The paste should make 1tbsp approximately)
Take the maida,corn flour,sugar,baking powder,salt and hing in a bowl.Mix it well.
Add the paste, half of the oil and curd to the flour mixture.Make a crumbly mixture and add the remaining oil.Knead it and Make a non-sticky dough.Add more oil only if needed.Keep the dough closed and rest it for 30 minutes.
After 30 minutes,take a big ball sized dough and roll it using a rolling pin to 1/4” thickness.You can dust in little wheat flour if needed.Now take a round shaped cutter or lid.Make shapes and arrange the cookies in a baking tray.I used a non-stick pan.So I din’t line the tray.If you are using an aluminium tray,line it with butter paper.
Pre heat the convection oven in 200c.Bake the cookies for 15-18 minutes(Mine took 15 minutes) at 200c.The bottom of biscuits turn golden brown.It is the sign of baked cookies.Remove and let it cool.The biscuits may be soft to touch when hot.But when it cools down completely,it will become crunchy.So be patient.If the biscuits are not baked properly,it would stick to the plate and it cannot be removed easily.In that case, bake for 2 minutes more.Store in an air tight box after the biscuits are completely cool.
Enjoy the masala cookies with hot tea !
For variations u can use softened butter or ghee at room temperature.
Adjust the quantity of spices as per your preference.
Enjoy this masala biscuits with hot tea/coffee ! Tastes yum !