The preparation of Khara Biscuits or Spicy Biscuits is almost the same as Nankatai or Butter Biscuits. It is very simple to prepare. The taste of the biscuit is little spicy and bit sweetish. To get the sweet taste I have added powdered sugar. One can reduce the amount of powdered sugar and increase the green chilli paste with salt for more spicy biscuits. Refer my earlier Nankatai post for the method of baking process in Microwave convection oven.
I prepared both Khara Biscuits and Nankatai with a days difference to check the taste and the texture of both the cookies. The Nankatai turns harder than the Khara Biscuits, as the sugar in the Nankatai turns the cookies hard. Khara Biscuits are soft to touch even after cooling. Now go ahead, bake and snack these Khara biscuits.
Khara Biscuit or Spicy Biscuit Ingredients:
- Maida or All Purpose Flour – 2 Cups
- Ghee or Clarified Butter – 1 Cup
- Baking Powder – 1 tsp
- Powdered Sugar – 3 tsp
- Green Chilli Paste – 1/2 tsp
- Pepper Powder – 1/4 tsp
- Finely Chopped Curry Leaves – 2 tsp
- Finely Chopped Coriander Leaves – 3 tbsp (Approx)
- Salt – 2 pinches
Time to Prepare: 20 min
Baking Time: 15 min each tray
How to make Khara Biscuit or Spicy Biscuit:
- Melt the ghee in a pan if it is thick.
- Transfer the melted ghee or clarified butter to a large bowl. Add powdered sugar, salt, pepper powder and baking powder to the ghee. Beat this mixture until the sugar and salt dissolves completely with ghee. This should look like a smooth paste.
- Add green chilli paste, chopped curry Leaves, chopped coriander leaves to the mixture and combine all the ingredients.
- At this stage, add maida or the all purpose flour to the above mixture bowl in 3 batches. Hand mix together to make soft dough. Knead(not too much) the dough with fingertips until it blends together to like the chapati dough. If required add little amount of water to make the dough soft. Now the Khara Biscuit dough is ready. There is no waiting period for the dough to rest as we do it for other types of cookies.
- Pinch a small amount of Khara Biscuit dough. Make a small sized ball from it and flatten slightly with the fingertips. This should look like a biscuit. Repeat the same with the remaining dough for a single tray. Place these unbaked cookies on a ghee greased baking tray with enough space in between as they increase in size while baking.
- Preheat the oven for 200 C for 10 minutes. Reduce the temperature for 180 C. Now keep the prepared baking tray in oven and bake it for 15-17 min (Time taken totally depends on the Oven which you use). The baked Khara Biscuits starts to spread and cracks slightly on the top. Carefully remove the tray from the oven and cool on a wire rack. When hot, these biscuits are very soft. Once they cool the Khara Biscuit becomes slight hard than before, but not too hard like the other cookies.
- Repeat the steps 5 and 6 if the dough remains. As some time has elapsed since the dough was prepared, it becomes hard due to the thickening of the Ghee. So knead it once again until the dough is soft and then prepare the balls.
The Khara Biscuits are ready to be served. Soon after the cooling process, transfer them into an airtight container.It may yield 20-25 depending upon the size of the ball prepared.
For Microwave Convection Oven Method please refer the Nankatai or Butter Biscuit recipe.
1. You can reduce the quantity of powdered Sugar and increase the amount of Green Chilli paste and little Salt for more spiciness.
2. In order to get more aroma, increase the quantity of Curry leaves and Coriander Leaves.