Iyengar Bakery Style Savoury Biscuits Recipe

 

These classic Iyengar Bakery-style “Khaara” or savoury biscuits are very popular in Karnataka, and with good reason.

They’re a delicate mix of herby flavours and just the slightest hint of sweet for balance. This recipe uses ghee, which makes the cookies nutty and crisp.

Tip: Try using the cookie dough to make a pie crust!

Ingredients:

• 1 cup whole wheat flour (Gehun ka Atta)
• ½ cup all purpose flour (Maida)
• 1 tablespoon chickpea flour (Besan)
• 1 teaspoon baking powder
• 1 teaspoon rock salt
• 1 teaspoon raw sugar
• 1 teaspoon yogurt (dahi)
• 2 green chilies
• 2 tablespoons fresh green coriander
• ½ teaspoon cumin seeds
• 5-6 curry leaves
• ½ cup Gir Cow Ghee (not melted)
• 1-2 tablespoons milk

Method:

1. First, mix the dry ingredients together—the atta, maida, besan, salt, sugar, and baking powder.

2. Then, grind the cumin seeds, curry leaves, green chilies and coriander to a coarse paste without adding any water.

3. Now, add the ghee to the dry flour mix and use a fork or work it in until the mixture begins to look like breadcrumbs.

4. Next, add the green herb paste and yogurt.

5. Bind together using a little milk to get a stiff, slightly crumbly dough. It should just about come together.

6. Pinch off 4-5 equal balls of the dough. Roll each one out to about ¼ inch thickness. Use cookie cutters or katoris to cut out cookie shapes.

7. Place the cookies on a baking sheet, slightly apart. Prick each cookie with a fork to avoid puffing during baking.

8. Bake in a preheated oven at 175 degrees centigrade for 10-12 minutes or until a pale pink-brown in colour.