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Ajwain Khari Biscuits
Lunch • India
How to Make Ajwain Khari Biscuits (Traditional & Healthy Version)
Ajwain Khari Biscuits are a quintessential Indian savory snack, loved for their light, flaky texture and the warm aroma of ajwain (carom seeds). Originating from the diverse bakeries of India, especially in Gujarat and Maharashtra, these biscuits are a staple accompaniment to chai during lunch breaks, festive gatherings, or as a quick bite with friends and family. The use of whole wheat atta instead of refined flour makes this recipe a nutritious twist on the classic, preserving the authentic flavor while enhancing its health quotient. The distinct taste of ajwain not only imparts a delightful sharpness but also supports digestion, making these khari biscuits a popular choice during Indian festivals like Diwali and Holi, when indulgence is at its peak. Their crispy, melt-in-the-mouth texture, achieved without excessive fat, ensures you can enjoy them guilt-free. These vegetarian biscuits are easy to make at home and offer a wholesome, satisfying alternative to store-bought snacks, making them perfect for calorie-conscious food lovers.
Ingredients(for 4-5 medium biscuits per serving)
- 1 cup Whole wheat atta (gehun ka atta)
- 1.5 tsp Ajwain seeds (carom seeds, crushed lightly)
- 3 tbsp Cold unsalted butter (makhan, use vegan butter for vegan version)
- 1/2 tsp Baking powder
- 1/2 tsp Salt (namak)
- 2-3 tbsp Low-fat milk (doodh, or plant-based milk)
- 1/2 tsp Sugar (optional, for mild sweetness) - optional
- 1/4 tsp Black pepper powder (kali mirch) - optional
- 1 tbsp Olive oil (or any neutral oil)
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
5 minutes
A hot oven ensures the biscuits puff up evenly.
- 2
In a large mixing bowl, combine whole wheat atta, baking powder, salt, and ajwain seeds. Mix well.
3 minutes
Lightly crush the ajwain seeds between your palms to release their aroma.
- 3
Add cold butter to the dry ingredients. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
4 minutes
Work quickly to keep the butter cold for flakiness.
- 4
Add olive oil and mix gently. Gradually add milk, a tablespoon at a time, and knead lightly to form a soft dough. Do not over-knead.
3 minutes
Over-mixing will make the biscuits dense.
Why This Dish is Healthy
This recipe replaces refined flour with whole wheat atta, reducing empty calories and boosting fiber content. The inclusion of ajwain supports gut health, and using olive oil and low-fat dairy limits unhealthy fats. These Khari Biscuits are baked, not fried, making them lighter and more suitable for weight management. Their balanced macronutrient profile makes them a healthy alternative to deep-fried snacks commonly consumed during Indian festivals.
Ajwain Khari Biscuits made with whole wheat atta are a source of dietary fiber, supporting digestive health and keeping you fuller for longer. Ajwain seeds are known in Ayurveda for their carminative properties, aiding in digestion and relieving bloating. Using minimal butter and olive oil reduces saturated fat content, while milk contributes calcium and protein. These biscuits are lower in refined carbs and have a moderate glycemic index due to the use of whole grains. They are free from artificial preservatives and additives, making them a wholesome choice for daily snacking.
Pro Tips
- 💡Tip 1: Use very cold butter for maximum flakiness.
- 💡Tip 2: Lightly crush ajwain to release more flavor.
- 💡Tip 3: Roll dough evenly for biscuits that bake uniformly.
Storage & Serving
Store cooled biscuits in an airtight container at room temperature for up to 1 week. Keep away from moisture to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 62.0 kcal |
