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For this month’s Indian Cooking Challenge (ICC), Srivalli wanted us to make an Indian baked goodie. We are using Champa’s Khara biscuit recipe that makes savory, melt in your mouth cookies that are a snap to make.

This is the first time ever we baked for ICC and I was really excited about the challenge, since I’ve never made savory cookies before. The recipe also requires very few ingredients and needs less than 30 minutes of hands on time.

Even though the recipe is simple enough to make, I had to get some help to make these yummy goodies. My 3 year old had a blast making (messing up) the cookies. Here’s how I made them.

Champa’s Original recipe here.

Print Recipe
Khara Biscuit Yum
Khara Biscuit
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
biscuit
Ingredients
  • 2 cups all purpose flour
  • 1/3 cup butter – softened
  • 4 tbsps yogurt (original recipe had only 2-3 tbsp, but I added a little more than 4tbsp to get the correct consistency of the dough)
  • 4 tsps sugar
  • 1 tsp salt
  • 2 tsps pepper
  • 2 tbsps cilantro – finely chopped
Course snack
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
biscuit
Ingredients
  • 2 cups all purpose flour
  • 1/3 cup butter – softened
  • 4 tbsps yogurt (original recipe had only 2-3 tbsp, but I added a little more than 4tbsp to get the correct consistency of the dough)
  • 4 tsps sugar
  • 1 tsp salt
  • 2 tsps pepper
  • 2 tbsps cilantro – finely chopped
Khara Biscuit
Instructions
  1. Preheat oven to 325°F. Cover 2 baking sheets with parchment papers and set aside.
  2. Whisk flour, salt and pepper in a small bowl and set aside.
  3. Cream butter and sugar in a medium bowl, until light and fluffy. Add 2tbsp yogurt and continue to beat.
  4. Next add flour mixture and beat slowly. The mixture was pretty dry, so I used my hands to incorporate all the ingredients and added an additional 2tbsp of yogurt to make a smooth, non-sticky dough. Add chopped cilantro and work it into the dough.
  5. Roll the dough into ¼” thickness.
  6. Use cookie cutter or bottle lids to cut the cookies. Place them on the prepared baking sheets.
  7. Bake for 18-20 minutes.
Recipe Notes

 

 

Enjoy with a cup of tea (You can tell from my half filled cup that I'm not a tea drinker 🙂 . We usually serve a sweet (dessert) with a hot (savory) when serving tea, so I made Champa's Ricotta coconut fudge. The only modification I made to the recipe is that I added 1 cup of coconut powder along with 1 cup of roasted ground cashews, this is one quick and easy dessert that can whipped up in no time. Thanks to Champa for both the recipes and thanks to Valli for choosing this savory snack for ICC.

 

 

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14 thoughts on “Khara Biscuit for ICC-May”

  1. They looks super prefect and addictive, kudos to ur lil chef,indeed he did a wonderful job even he messed up:)..

  2. Delicious cookies and sweet with the tea. Liked the fact that you li’l one was of help, must have been a joy to watch this cute li’l chef at work.

  3. Wonderfully done ~ Goes perfect with a hot cup of coffee any day! Seems like the handsome young man is a great help to mom :)US Masala

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