Fluffy Indian Khari Biscuits For The Ideal Teatime Snack
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Puff pastry is a delicate and airy pastry that is made by layering dough with butter and baking it until it puffs up. In 1645, French chef Claude Gelée made puff pastry by accident while attempting to prepare a rolled butter cake for his elderly father. Claudius thereafter relocated to Paris to work at the Rosabau Patisserie, where his creation catapulted the establishment to fame. Some food historians think that Middle Eastern phyllo dough had an impact on puff pastry.

There are variations of puff pastry in India. Iranian Zoroastrians who fled to India included Khari cookies in their cuisine. These individuals established Irani cafés around the nation, providing Indians with Irani tea, bun maska, and khari cookies. These days, khari cookies come in a range of flavours, such as cheese and ajwain, jeera and methi and more. In essence, they are a perfect teatime snack. Since the word "khari" means "salty," these cookies are invariably savoury.

The History Of Khari Biscuits

There is little doubt regarding how they got to India, despite the fact that some people disagree with their origin tale. The Zoroastrian Persians who left Iran under Islamic persecution bear a heavy responsibility for that. They fled to India and after relocating to Gujarat, they promptly modified their ancient recipes to suit Indian palates. The majority of these desserts are now available for experiencing in Irani cafés, where you may find stacks of Bhakaras, Nankhatai, Pattice, and other goodies to enjoy.

Even while Parsis continue to play a significant role in Indian cuisine, little elements like khari are cherished and welcomed throughout the country. This buttery, flaky cookie is the perfect teatime snack. It has journeyed over countries and decades to reach Indians, and when you bite into one, it will break into millions of pieces, reminding you that you are truly indulging in a taste of wonderful history.

Khari Biscuit Recipe

Here's how you can make khari biscuits at your home:


  • 1 cup all-purpose flour (maida)
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon carom seeds (ajwain)
  • 2-3 tablespoons cold water
  • 1 egg yolk (optional, for egg wash)
  • Sesame seeds for garnish (optional)


  • Toss together the carom seeds, baking powder, salt, and all-purpose flour in a bowl.
  • Stir the butter into the flour mixture. Work the butter into the flour with your hands until the mixture starts to look like coarse crumbs.
  • Work the dough until it comes together by gradually adding cold water, one tablespoon at a time. Firm rather than sticky dough is what you want.
  • Refrigerate the dough for about thirty minutes after wrapping it in plastic wrap.
  • Arrange a baking sheet with parchment paper on it and preheat the oven to 180°C (350°F).
  • Roll out the cold dough to a thickness of approximately 1/4 inch on a lightly floured board. Cut the desired forms for the biscuits (round, square, etc.) using a cookie cutter.
  • Transfer the cutout biscuits to the baking sheet, use beaten egg yolk to give the cookie tops a glossy appearance, and then top with sesame seeds as a garnish.
  • For 15 to 20 minutes, or until they are crisp and golden brown, bake the khari biscuits in a preheated oven.
  • Take the biscuits out of the oven and place them on a wire rack to cool.
  • After cooling, keep the khari cookies at room temperature in an airtight container.