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Jeera Khari Biscuits
Lunch • India
How to Make Jeera Khari Biscuits (Traditional & Healthy Version)
Jeera Khari Biscuits are a beloved Indian teatime snack, known for their light, flaky texture and aromatic cumin (jeera) flavor. Originating from the vibrant bakeries of Gujarat and Maharashtra, these savory puff biscuits are now enjoyed across India, especially with a steaming cup of chai. Traditionally made with maida (refined flour) and copious amounts of butter, this healthy version uses whole wheat atta and minimal fat, preserving the authentic taste while boosting nutrition. Their crispiness and subtle jeera aroma make them an ideal accompaniment for lunch, brunch, or festive gatherings. Jeera Khari Biscuits have earned a special place in Indian households, often served during Diwali, Holi, or as an everyday snack. The jeera (cumin seeds) not only impart a toasty, nutty flavor but also aid digestion, making these biscuits a smart choice for conscious eaters. Whether you are looking to relive bakery memories or create a healthy treat for your family, this recipe is sure to bring the authentic flavors of Indian bakeries to your kitchen.
Ingredients(for 4-5 medium biscuits)
- 1 cup Whole wheat atta (gehun ka atta)
- 1/4 cup Maida (refined flour) (adds flakiness) - optional
- 2 tsp Cumin seeds (jeera) (freshly roasted preferred)
- 2 tbsp Cold unsalted butter (makhan)
- 2 tbsp Low-fat dahi (curd)
- 1/2 tsp Baking powder
- 1/2 tsp Salt (namak)
- as needed Cold water (for kneading)
- 1 tbsp Milk (for brushing) (doodh, optional for shine) - optional
- 1 tsp Olive oil (for layering) - optional
Instructions
- 1
In a large bowl, mix atta, maida, baking powder, and salt. Add roasted jeera and combine well.
3 minutes
Roast jeera lightly to enhance aroma.
- 2
Add cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
4 minutes
Ensure butter is cold for extra flakiness.
- 3
Add dahi and mix gently. Gradually add cold water to knead a stiff, non-sticky dough. Do not overwork.
3 minutes
A stiff dough yields crisp biscuits.
- 4
Cover the dough and let it rest in the refrigerator for 10 minutes.
10 minutes
Chilling helps in creating flaky layers.
Why This Dish is Healthy
This healthy Jeera Khari Biscuits recipe swaps refined flour with whole wheat atta, increasing fiber and nutrient density while reducing the glycemic load. Minimal use of butter and the inclusion of dahi cut down on unhealthy fats and add beneficial bacteria. Roasted jeera not only boosts flavor but also enhances digestion, making these biscuits a guilt-free indulgence for calorie-conscious eaters.
Jeera Khari Biscuits made with whole wheat atta are a good source of dietary fiber, supporting digestive health. The use of dahi adds a dose of probiotics and calcium. Cumin seeds provide antioxidants, aid in digestion, and offer trace minerals like iron. By keeping butter and oil to a minimum, the recipe helps reduce saturated fat content, making it suitable for a balanced diet. These biscuits contain moderate carbohydrates and protein, making them a wholesome snack when consumed in moderation.
Pro Tips
- 💡Tip 1: Use ice-cold butter and water for the flakiest layers.
- 💡Tip 2: Resting and folding the dough twice creates bakery-style crispiness.
- 💡Tip 3: Roast jeera before adding for maximum aroma and taste.
Storage & Serving
Store cooled biscuits in an airtight container at room temperature for up to 1 week. Avoid moisture to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 62.0 kcal |
