Khari
Khari, from above
VegMumbai

Khari

A hundred flaky layers, lightly salted, made for chai. Shatters everywhere. Worth it.

35 minTime
5 gProtein each
mildSpice
The flakiest chai biscuit2 chapters · 1 min read

Make it your way

Grandma's wayLaminated pastry, salted, baked crisp. Bakery style.
The original
387kcalsame
5 gproteinsame
1 gfibresame
35minutessame

Classic Mumbai khari.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Puff pastry400 g sheet, thawed
Maida (all-purpose flour, plain flour)1 tbsp, for dusting
Salt½ tsp
Cumin seeds1 tsp
Sugar2 tsp
Milk1 tbsp, for brushing

Method

5 steps
  1. 1Heat the oven to 200 C. Dust the counter lightly and roll the pastry to an even 1/4 inch sheet.
  2. 2Brush lightly with milk and sprinkle salt, cumin and sugar. Press in with the rolling pin.
  3. 3Cut into 1 by 3 inch strips and lay on a lined tray with gaps.
  4. 4Chill 10 minutes, then bake 12 to 15 minutes.
  5. 5Lower to 150 C and bake 10 minutes more to dry out.
Serve it like this

Stack in a basket or steel plate and serve with hot chai for dunking, a few strips per person.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Khari: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bun maska150 min
On the side Coconut chutney10 min
On the side Jeera aloo30 min
To drink Masala chai10 min
To drink Irani chai30 min
Something sweet Date and walnut cake70 min
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