Whole Wheat Khari
Lunch • India
How to Make Whole Wheat Khari (Traditional & Healthy Version)
Whole Wheat Khari is a beloved Indian savory puff pastry, reimagined here with wholesome atta (whole wheat flour) for a nutritious twist. Traditionally served at tea time or during festivals like Diwali, Khari is known for its irresistibly crisp, flaky layers that melt in your mouth. Originating from the vibrant bakeries of Mumbai and Gujarat, Khari has become a staple in Indian homes, especially paired with masala chai. This healthy version uses less ghee and swaps refined flour for fibre-rich atta, making it perfect for calorie-conscious foodies. With its golden layers and subtle nutty flavor, Whole Wheat Khari is ideal for lunchboxes or as a light midday snack. The recipe is easy to prepare, requiring only basic pantry ingredients and a little patience. It's a guilt-free treat that brings the comfort of Indian bakery classics to your kitchen, and is sure to be a hit with both adults and children. Enjoy the authentic taste and aroma of freshly baked Khari while keeping your wellness goals in check!
Ingredients(for 2 medium-sized Khari pieces)
- 1 cup Whole wheat flour (atta)
- 3 tbsp Cold butter (unsalted, makhan)
- 2 tbsp Low fat curd (dahi)
- 1/4 tsp Salt (namak)
- 1/4 tsp Baking powder (optional for extra flakiness) - optional
- as needed Cold water (thanda paani)
- 1 tsp Sesame seeds (til, for garnish) - optional
- 1 tsp Ghee (for brushing)
Instructions
- 1
In a large mixing bowl, combine atta, salt, and baking powder (if using). Mix well.
2 minutes
Sieve the flour for lighter, crispier Khari.
- 2
Add cold butter to the flour. Rub the butter gently into the flour using your fingertips until the mixture resembles breadcrumbs.
3 minutes
Use only cold butter to get flaky layers.
- 3
Add curd and a little cold water. Knead into a firm yet smooth dough. Do not overwork the dough.
4 minutes
Chill the dough for 10 minutes to keep it firm.
- 4
Roll the dough into a rectangle (about 1/4 inch thick) on a lightly floured surface. Brush with ghee.
3 minutes
Keep edges even for uniform layers.
Why This Dish is Healthy
Switching to whole wheat flour makes this Khari recipe lower in refined carbs and higher in fiber, aiding digestion and keeping you full longer. Minimal use of ghee and the addition of curd reduce saturated fat, making it a lighter, heart-friendly snack. It's baked, not fried, which helps in managing calorie intake without compromising on taste or texture.
Whole Wheat Khari offers more dietary fiber and micronutrients compared to traditional maida-based versions. Atta provides complex carbohydrates, B vitamins, and iron. Using low fat curd and reduced ghee lowers the fat content, supporting heart health. The recipe is a good source of plant-based protein and essential minerals like magnesium and zinc, making it suitable for a balanced diet.
Pro Tips
- 💡Tip 1: Always use cold butter and water for the best flaky layers.
- 💡Tip 2: Rest the dough between folds to prevent gluten overdevelopment.
- 💡Tip 3: Bake on the middle rack for even browning and crispiness.
Storage & Serving
Store cooled Khari in an airtight container at room temperature for up to 3 days. For longer freshness, store in the refrigerator and re-crisp in the oven before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
