Crispy & Savory Iyengar Bakery-Style Kara Biscuits
40 minutes
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About Crispy & Savory Iyengar Bakery-Style Kara Biscuits
Craving a taste of nostalgia? These crispy, savory Kara Biscuits capture the magic of Iyengar bakeries in an easy, homemade recipe. Imagine biting into a perfectly golden, whole wheat biscuit bursting with the fragrant warmth of curry leaves and green chilies.Subtly sweet and utterly addictive, these treats offer a delightful symphony of textures and tastes. Perfect for any time of day, they'll transport you straight back to childhood with every delicious bite.From a simple, quick-to-assemble dough to golden perfection in the oven, this recipe is a winner for both seasoned bakers and beginners. Get ready to experience baking bliss!
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Recipe Time & More
Cook40 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 pinch Baking Soda
- 1 pinch Baking Powder
- 1.5 tsp Salt
- 2 tsp Sugar brown, or white, powdered
Aromatics
- 3 Chilies finely chopped, green
- 1 tbsp Coriander finely chopped
- 1 tbsp Curry Leaves finely chopped
Instructions
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.
- In a separate bowl, cream together the butter (or ghee) and sugar until light and fluffy. This creates air pockets for a tender biscuit.
- Add the creamed butter mixture to the dry ingredients along with the chopped green chilies, coriander, and curry leaves. Gently mix with your fingertips until the mixture resembles coarse crumbs. Avoid overmixing, as this can develop the gluten and make the biscuits tough.
- Add the yogurt and mix until the dough just comes together. Add a little more yogurt if needed, but be careful not to make the dough too wet. A slightly drier dough will yield crispier biscuits. Cover the dough and let it rest for 5-7 minutes to allow the gluten to relax.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use a cookie cutter to cut out desired shapes and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the biscuits are golden brown and crisp. The aroma will fill your kitchen!
Recipe Notes
Good To Know
- For extra crispiness, chill the shaped biscuits in the refrigerator for 15-20 minutes before baking to prevent spreading and enhance their crunch.
- If you prefer a milder spice level, deseed the green chilies before finely chopping, or swap them for a small amount of crushed black pepper.
- Brush the biscuits lightly with milk just before baking for a subtle golden gloss.
Expert Tips
- Experiment with different spices like cumin, coriander, or cardamom for a unique flavor profile.
- Don't overwork the dough, as this can result in tough biscuits. Mix until just combined.
- Use a cookie cutter or a sharp knife to create uniform biscuit shapes for even baking.
Storage Instructions
- Store cooled kara biscuits in an airtight tin with a small piece of parchment paper between layers to maintain their crispness for up to a week.
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Recipe Nutrition
Calories: 165kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 855mgFiber: 1gSugar: 3g
Pv Iyer
Articles: 60
4 Comments
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This is exactly what I was looking for!
This looks so inviting! I’m eager to try it.
Absolutely scrumptious! Thanks for the recipe.
Yum! This recipe is a must-try.