5 Indian Biscuits That Taste No Less Than Gourmet Cookies

Happiness is….dipping biscuits in tea! Known as one of the oldest baked confections in India, the combination of “chai aur biscuit” (a term loved by everyone) is widely consumed in India. Moreover, the regional varieties of biscuits bond us like nothing else! So here are 5 Indian regional biscuits that you should include in your tea-time conversations!

Osmania Biscuits

Osmania biscuits are a type of shortbread biscuit that originated in Hyderabad and are named after the last emperor, Osman Ali Khan. It’s a match made in heaven to sip a cup of tea while nibbling on some delectable handcrafted Osmania biscuits.

This melt-in-your-mouth treat is especially popular in Irani cafés in Hyderabad and is typically made with plain flour, milk, sugar, saffron, custard powder, and milk powder.

Nankhatai

Nankhatai, a popular tea-time cookie, smells deliciously insane and tastes heavenly with a hot cup of chai. Dunk it in and savour it! This melt-in-the-mouth eggless cookie is a classic Indian biscuit that you’ll find in every bakery shop across India. Loved by both kids as well as adults, it is generally termed as “Indian Shortbread cookies“.

Nankhatais are traditionally made with all-purpose flour, sugar, ghee (clarified butter), and garnished with cardamom, nutmeg, and dry fruit shavings.

Karachi Biscuits

The Karachi biscuit is one of Hyderabad’s most well-known desserts. In fact, if you visit Hyderabad and don’t buy the famous Karachi biscuits from Karachi Bakery, you’ll definitely miss out on a lot!

These fruity biscuits taste of fruity sweetness, mixed with a tinge of savoury and spice. The tutti-fruti is the USP of Karachi Biscuits. Have them with your tea in the morning or evening.

Khara Biscuits

Khara biscuits are sweet, spicy, crispy, and crumbly non-sweet biscuits found in Bangalore and Tamil Nadu. These cookies are crisp, buttery, crumbly, and spicy, baked in the Iyengar bakery style with Indian spices and herbs.

Well-known around the world, these biscuits contain wheat flour and maida in equal amounts, as well as butter, green chilli, yogurt, baking powder, and other seasonings, and have a delicious taste and crunchy texture.

Jeera Cookies

One of the widely famous regional biscuits,, cumin cookies (also known as jeera/zeera) are delicious teatime treats. These chips, with their sweet and salty flavour, are ideal for dipping in chai.

The recipe for ‘Roasted Cumin Cookies,’ is similar to most classic Indian cookies that are buttery crisp, and tender. You can make these delectable cookies at home with only 5 ingredients.

We know that most of these biscuits hold a special place in your heart! So when are you enjoying them next with a hot cup of tea?!

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Onion pakora recipe

Crispy onion pakoda

Ingredients required
Onion – 5 -6 medium size (thinly sliced)
Ginger garlic paste – 1 tbsp
Green chillies – 3-4 nos. (chopped)
Fresh coriander leaves – 2 tbsp (chopped)
Red chilli powder- 1 tbsp
Coriander powder- 1 tbsp
Turmeric powder – ½ tsp
Ajwain (carom seeds) – 1 tsp
Amchur powder (mango powder) – 1 tsp
Garam masala (a pinch)
Lemon juice -1 tsp
Black salt a pinch
Salt to taste
Besan (gram flour) – 1 & 3/4th cup
Corn flour – ¾ cup + 1 tbsp
Oil for deep frying

How to make crispy onion pakoda
1. Add sliced onion, ginger garlic paste, green chillies, fresh coriander, red chilli powder, coriander powder, turmeric powder, ajwain, amchur powder, garam masala & lemon juice.
2. Mix It well, keep it aside, and heat oil in a Kadai for frying.
3. Add a pinch of black salt for that extra kick & salt to taste. Mix the mixture well and allow it to rest for just about 2 minutes. Do not squeeze the onion just apply the salt well. This will let us make the pakoda without adding any water.
4. Add the besan and cornflour in three batches, and mix the mixture while coating the onions with the flour.
5. The amount of addition of flour depends on the moisture content in the onions. Ensure you coat the onions and do not make a batter.
6. Dip your fingers in water, so the batter doesn’t stick while dropping it in the oil. It is not necessary to shape the pakoda. Any random shape will do, but make sure you flatten the mixture lightly and drop them in hot oil.
8. Add the bhajis, and lower the flame to medium. Once the pakodas are added, do not touch them until the outer covering is set. Otherwise, the pakoda will disintegrate in the oil. Now increase the flame and fry them slowly until crisp & golden brown.
9. Remove on an absorbent paper and serve hot and crispy onion pakoda.