Ingredients: 2 cups All Purpose Flour (Maida),1/3 cup Butter – softened,4 teaspoons Sugar,Salt – as required,5 to 6 Green Chillies – finely chopped,3 tablespoons Coriander (Dhania) Leaves – finely chopped,Few Curry leaves,2 to 3 tablespoons Curd (Dahi / Yogurt)
Time in minutes: 60 Servings: 6 Course: Snack Diet: Vegetarian
Instructions: To begin making the Iyengar Bakery Khara Biscuit recipe, 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 aside.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 Iyengar Bakery Khara Biscuit along with Masala Chai and Masala Mixed Sprouts Sandwich during your tea time break.