As a kid, there was something I loved the most amidst all variants of biscuits. Parle Crack-Jack Maska Chaska. Ah yummm. Even the name brings back such amazing memories. I remember when I first tasted those salty, savory slightly sweet masala-fied crackers that were super light and I fell in love with them. And just like that they were off the stores for some reason.
I did find them again but somehow I couldn’t enjoy it the same way as I did when I was a kid. The side-effects of growing up and learning stuff right?! So things weren’t the same and my craving stayed a craving for years. I don’t know why I didn’t try baking those crackers at home before but am I glad or what I gave it a try recently?!
I made these masala biscuits/khara biscuits on a lazy afternoon one fine day accidentally. I wanted to bake something and then I had a brain wave of those yummy maska chaska biscuits, so decided to make some savory crackers at home. They turned out super yumm, just perfect. The coriander leaves and curry leaves add an amazing taste to these savory biscuits. These are crisp and at the same time, soft too – thanks to the addition of curd.
As I was experimenting, I was not sure if I had to make a recipe video out of it. But then I thought to myself, while I am at it I could have some fun too. So I ended up making a video recipe. And I am glad I did it as the recipe was a super success. Between the sister and me, we have made these masala biscuits at least 5 times and every single time they worked out really well. Check out the notes for some variations.
To make Masala Biscuits | Khara Biscuits | Savory Crackers
What I used –
- All Purpose Flour, 1 cup
- White Sesame Seeds, 2 tsp
- Red Chilli Powder, ½ tsp
- Sugar, 1 tsp
- Oil, 4 tbsp
- Thick Curd, 3 tbsp
- Salt, as needed
- Chopped Coriander Leaves, 1 tbsp
- Chopped Curry Leaves, 1 tbsp
How I made –
1. Preheat the oven at 180°C for at least 10 mins. Line a baking tray with parchment paper.
2. In a bowl, add all the ingredients and mix well. Using your hands, knead until it comes together. Continue to knead well until it forms a smooth pliable dough.
3. Take a medium sized ball of the dough and roll it evenly & thin (about 2mm in thickness). Using a cookie cutter or knife, cut it into desired shapes of almost equal size. I cut them into 1.5” inch rectangles.
4. Line these biscuits on the baking tray, prick them over with fork and bake on convection for 12-15 mins until the bottoms & sides are golden brown. Remove from oven and don’t disturb them for 5 mins and then let them cool completely. They might be soft right out of the oven but will harden up on cooling down. Also, the color changes slightly on cooling down.
5. Store in an airtight container and serve as it is or with coffee/tea. These stay well for over a week.
- Adjust spices as per preference.
- If the curd is sour, there might be a slight tangy taste.
- Don’t add any water at all. These measurements would be correct to form a soft pliable dough and only then the biscuits turn out crispy.
- Pricking the biscuits with fork will stop them from puffing up and hence they would surely turn crispy.
- I have experimented the same with 3 tbsp/2 tbsp of oil and 3 tbsp/4 tbsp of curd. For a low fat version, this ratio is just as perfect too.
- Roll the dough as thin as 2mm for a crispy biscuit.
- Oven settings and timings differ for different makes. Keep a close eye on the oven while baking these. Look out for the bottoms to turn golden brown.
- The biscuits are soft to touch just out of the oven but will surely crisp up on cooling down. Also, they will slightly change color on top.