Masala Whole Wheat Khari Biscuits | Masala Puffed Pastry | Namkeen Masala Khari Biscuits
Khari Biscuits are an ultimate tea time snack which pairs very well with a cup of Indian Masala Chai. These wonderfully flaky and crispy puffed pastries are called as Namkeen Biscuits which means 'Salty biscuits'. Since the recipe which I post here is one of the variations of usual Khari or Puffed pastry biscuits which outstands with the classic mix of Indian masala, we can name it as Namkeen Masala Khari biscuits.
There could be many variations possible which include Methi Khari, Ajwain Khari, Jeera Khari and so on. Mine is a mix of many spices which makes these Khari biscuits perfectly spicy and drool-worthy.
Bakeries use Margarine for making these Khari biscuits. Margarine is the highly processed butter imitate which is made by chemically altering the structure of vegetable oil and other such oils; Addedly, it contains emulsifiers and colourants too. So, it's better to use 100% butter or cornstarch + melted butter as a substitute for Margarine.
Can Khari be done with Pastry Sheets?
- Yes! Using store-bought pastry sheet is an easy way to make Khari biscuits. It's just the job of cutting and baking.
- But, Masala Khari biscuits are not possible with the store-bought pastry sheets.
- Homemade fresh pastry sheets which are made with whole wheat flour is the healthy option. And for masala Khari biscuits, homemade fresh pastry sheets are the only option as we incorporate masala into the pastry sheets.
These Khari biscuits, unlike usual puff pastries, would be spicy with the perfect combination of Indian style masala and hence pairs perfectly with a cup of masala chai or any kind of Indian tea. They could be simply served as an evening snack as well.
The making process is quite long and if you freeze the sheets before each turn of rolling, the Khari biscuits would be fluffy and flaky keeping the layers separate. I don't freeze the sheets, but simply roll the sheets more than once after applying cornstarch+melted butter mixture. Also, I pleat the pastry sheets before cutting which helps in getting more layers to my Khari biscuits. Without freezing the pastry sheets, my masala Khari biscuits turn out great with the needed crunchiness and an awesome taste. But, if you get time, freeze the pastry sheets before each time you roll which helps in getting more flakiness to your biscuits.
What's Special in this recipe?
- The masala combination used in the pastry sheets is quite different and they turn the masala Khari biscuits too good.
- Usually, Khari biscuits are made with all-purpose flour. This recipe uses whole wheat flour as the base.
- I use cornstarch+melted butter as a substitute for Margarine. You could use softened butter as well.
This post explains the making of 35 to 40 Khari biscuits. These masala puffed pastries stay good for more than 10 days at room temperature when stored in a dry air-tight container.
A spicy, crunchy, flaky & healthy whole wheat puff pastries incorporated with the best-picked Indian masala.
Masala Whole Wheat Khari Biscuits
- Ginger - 1-inch piece
- Green chillies - 2
- Mint leaves - a few
- Coriander leaves - a few
- Wheat flour - 2 cups
- Prepared masala
- Fennel seeds powder - 1 tsp (or fennel seeds)
- Cumin seeds powder - 1 tsp (or cumin seeds)
- Turmeric powder - 1/4 tsp
- Red chilli flakes - 1 tsp (or red chilli powder - 1/2 tsp)
- Salt- 1 tsp or adjust to taste
- Ajwain (Carom) seeds powder - 1 tsp (or carom seeds)
- Curd - 1 tbsp
- Lemon juice - 1 tbsp
- Melted butter - 1 & 1/2 tbsp + 3 tbsp
- Cornstarch - 1/8 cup
- Grind coarsely the ginger, green chillies, mint leaves and coriander leaves to make masala.
- In a bowl, mix wheat flour, ground masala, turmeric powder, red chilli flakes, fennel powder, cumin powder, ajwain seeds powder, salt and melted butter.
- Add 2/3 cups of water little by little and knead to make a soft dough.
- Cover with a lid and rest the dough for about 20 minutes.
- Roll the dough into a pastry sheet of 1/4 inch thickness.
- Make cornstarch and melted butter into a thick paste and apply it to the rolled pastry sheet.
- Fold from four sides to make a rectangular pastry sheet.
- Roll again and apply cornstarch+melted butter paste to it.
- Fold from four sides again to make a rectangular shape.
- Repeat rolling and applying the paste.
- Cut the corners to make a perfect rectangle. The corners can be rolled to get baked.
- Pleat the masala pastry sheet in such a way we get layers.
- Cut the pleated masala pastry sheet into many small pieces.
- Arrange the Masala Khari biscuits in a lined baking tray and bake in a preheated oven for 20 minutes at 200-degree Celcius. Flip the biscuits and bake again for 10 minutes.
- For stove-top baking, bake the Masala Khari Biscuits for 18 minutes, flip the biscuits and bake again for 5 minutes.
Step-by-Step Procedure with Pictures
How to Make?
For Making Masala:
- Take ginger pieces, green chillies, mint leaves and coriander leaves in a mixer jar and grind without water into a coarse mixture.
For Making Masala Khari Biscuits:
- Take a mixing bowl and add 2 cups of whole wheat flour to it.
- Add the ground masala to the mixing bowl.
- Add turmeric powder, fennel powder and cumin seeds powder to it. You could add whole seeds if you want.
- Add red chilli flakes (or red chilli powder) and ajwain seeds powder (or whole carom seeds) to the mixing bowl. Season with needed salt.
- Add curd, lemon juice and melted butter to the mixing bowl. Make sure the melted butter or oil is hot when it is added. This helps in getting flaky puffed pastries.
- Mix well the masala, spice powders and the melted butter with the wheat flour.
- Add 2/3 cups of water little by little to the wheat flour.
- Knead to get a soft dough. Rest the dough for about 20 minutes or more.
- Add cornstarch and melted butter to a mixing bowl and make a thick paste out of it.
- Now, roll the dough to a pastry sheet of 1/4 inch thickness.
- Apply the thick paste of cornstarch + melted butter over the pastry sheet. Be generous in applying the paste which helps to get the flakiness in the Khari biscuits.
- Fold the pastry sheets from four sides in such a way the pastry sheet is folded rectangular in shape.
- Roll the rectangle sheet again to 1/4 inch thickness and apply the thick cornstarch paste over it. Again fold into a rectangular shape. Repeat rolling the sheet and applying the paste.
- Now, cut the corners to make a perfect rectangle. The cut corners need not get wasted. Just roll the corner pieces and get them ready to be baked.
- The rectangle pastry sheet is pleated to get many layers in the masala Khari biscuits.
- The pleated rectangle pastry sheet is then cut into many small pieces. We will get 35 to 40 masala Khari biscuits.
- Arrange the masala Khari biscuits in a lined baking tray.
- Preheat the microwave oven at 200-degree Celcius for about 15 minutes. Bake the masala Khari Biscuits for about 20 minutes at 200-degree Celcius. Flip all the biscuits and bake for 10 more minutes.
- Preheat sand/salt for 10 to 15 minutes on medium flame.
- Bake the masala Khari Biscuits for about 18 minutes. Flip all the biscuits and bake for 5 more minutes.
- Cooldown the masala Puffed pastries and store in an air-tight container.
- Enjoy the crispy, flaky, spicy and healthy biscuits as a tea time snack along with a cup of masala tea.
- Use a generous amount of butter or cornstarch+ melted butter paste to get flaky biscuits.
- The pastry sheet could be frozen before each turn of rolling the pastry sheet. Freezing the pastry sheet helps in getting flakiness in the biscuits.
- A tablespoon of Sooji/Rava could be added while making pastry sheet to get extra crispiness in the biscuits.
- You could apply little butter on top of the biscuits before baking. Doing so gives brownish crust to the masala Khari biscuits.
- Instead of melted butter, frozen butter and ice-cold water could be used while kneading the dough for puff-pastry sheets which ensures the flakiness of the biscuits.
Spicy, Crunchy, Flaky & Healthy!
Perfect Tea Time Snack!