Made with whole wheat flavor, spices and mildly sweet, these biscuits are crisp and perfect to munch on with steaming cup of tea. If you have visited down south, you would have come across these spicy biscuits in the bakeries and this also happens to be one of my favorite biscuits

These biscuits are originally made with All purpose flour (APF)/maida) and taste awesome. The Biscuits also contain hing/Asafoetida but I didn’t add it this time. I decided to make it healthier this time using whole wheat flour and yes it tastes equally good. You can make these biscuits with APF however the flour quantity will slightly increase as APF has more lighter texture while wheat flour is dense

These biscuits will remain fresh for 3-4 days in air tight container. You can bake these biscuits in Kadai/Pressure cooker too. You need to bake them for 12-15 minutes until nice golden brown on sides. Remember these cookies on cooling will become crisp so do not over bake else it will harden

I have often made these Biscuits with combo of WWF and APF, they taste perfect so yes if you are OK with using Maida then yes this combo should be tried out. Additionally you can add in more spices if desired as per the taste or adjust the spices as per taste


*Since these biscuits do not contain leavening agents, it will retain its shape and size so if you have rolled dough thin as cracker or too thick then the baking time will vary

**You can add 1/2 tsp baking powder if a more softer texture is desired. If you desire the best of both the worlds then use half of WWF and half of APF while making these biscuits

**I have used thick curd here, if curd contains more moisture then add all the ingredients except curd and while kneading add 1 tsp curd at a time until desired consistency is achieved

***Do not overbake these Biscuits, the second baking at reduced temp will make the Biscuits crisp

Do watch the video for better clarity in preparation and share your experience in comments section below once you prepare the biscuits

Preparation time: 15 mins Baking time: 18 mins Total time: 33 mins

Servings: 6


1 cup = 240 ml

  • 3-4 tbsp Coriander leaves, chopped
  • 1 sprig curry leaves
  • 4-6 green chilies , chopped
  • 1/2 teaspoon cumin seeds
  • 3 tbsp thick curd
  • 1/4 teaspoon Ginger powder – optional
  • 11/4 cup + 2 tbsp Whole Wheat flour
  • 2 tbsp Cornstarch
  • 1 – 1.5 teaspoon salt
  • 75 g soft unsalted butter
  • 2 tbsp powdered sugar

Steps to prepare

  • Preheat oven to 180 deg cel , line baking tray with parchment paper
  • Add coriander leaves, curry leaves, green chilies and cumin seeds to grinder, Coarsely grind and keep it aside
  • Sieve flours, salt and ginger powder. Keep it aside
  • In a bowl, add butter and sugar. Mix well for 5-6 minutes
  • Add curd and ground mixture. Mix well
  • Add dry ingredients and mix well
  • Knead to form no sticky , smooth pliable dough
  • Cover and rest on the counter for 15 minutes
  • Transfer dough to floured surface and roll out the dough
  • Using cookie cutter, cut into desired shape. You can design the top of biscuits if desired
  • Place them on baking tray
  • Bake for 10 minutes at 180 deg cel, then reduce the temp to 160 deg cel and bake for additional 7- 10 mins. Do not overbake the Biscuits else it will harden on cooling
  • Do read the notes above for getting the perfect texture
  • Cool the biscuits on tray for 7-8 mins , cool the biscuits on wire rack completely
  • Store in air tight container. Munch on as desired
Whole Wheat Khara Biscuits – Iyengar Bakery Style

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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