Iyengar Bakery Style Savoury Biscuits

Iyengar Bakery Style Savoury Biscuits


These classic Iyengar Bakery-style “Khaara” or savoury biscuits are very popular in Karnataka, and with good reason. They’re a delicate mix of herby flavours and just the slightest hint of sweet for balance. This recipe uses ghee, which makes the cookies nutty and crisp.

Tip: Try using the cookie dough to make a pie crust!


  • 1 cup whole wheat flour (Gehun ka Atta)
  • ½ cup all purpose flour (Maida)
  • 1 tablespoon chickpea flour (Besan)
  • 1 teaspoon baking powder
  • 1 teaspoon rock salt
  • 1 teaspoon raw sugar
  • 1 teaspoon yogurt (dahi)
  • 2 green chilies
  • 2 tablespoons fresh green coriander
  • ½ teaspoon cumin seeds
  • 5-6 curry leaves
  • ½ cup Gir Cow Ghee (not melted)
  • 1-2 tablespoons milk


  1. First, mix the dry ingredients together—the atta, maida, besan, salt, sugar, and baking powder.
  2. Then, grind the cumin seeds, curry leaves, green chilies and coriander to a coarse paste without adding any water.
  3. Now, add the ghee to the dry flour mix and use a fork or work it in until the mixture begins to look like breadcrumbs.
  4. Next, add the green herb paste and yogurt.
  5. Bind together using a little milk to get a stiff, slightly crumbly dough. It should just about come together.
  6. Pinch off 4-5 equal balls of the dough. Roll each one out to about ¼ inch thickness. Use cookie cutters or katoris to cut out cookie shapes.
  7. Place the cookies on a baking sheet, slightly apart. Prick each cookie with a fork to avoid puffing during baking.
  8. Bake in a preheated oven at 175 degrees centigrade for 10-12 minutes or until a pale pink-brown in colour.
  9. Do not worry if they seem soft even when you remove them from the oven; they will firm up as the cool.
  10. Store in an airtight box up to a week.


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Whole Wheat Flour (Gehun ka Atta) -

All Purpose Flour (Maida) -

Chickpea Flour (Besan) -

Rock Salt -

Raw Sugar -

Cumin Seeds -

Gir Cow Ghee -

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