Crispy Palak & Beetroot Khari Biscuit

Crispy, flaky, and beautifully layered, these Palak & Beetroot Khari Biscuits are a delicious tea-time snack. Made with Flourish Foods Palak & Beetroot Wheat Atta, this recipe creates light, bakery-style khari with delicate layers and a satisfying crunch in every bite.

Ingredients

• Flourish Foods Palak/Beetroot Wheat Atta  – 250 gm
• Salt – 2 tsp
• Water – 100 - 150 ml (adjust ±30 ml to form a medium-soft dough)
• Ghee – 200 ml
• Dry Atta – for dusting & layering

Instructions

1. Prepare the Dough
   • In a mixing bowl, combine Flourish Foods Veggie Atta and salt. Gradually add water and knead for about 10 minutes until a smooth dough forms.
   • Add a small portion of ghee and knead again for another 2 minutes to make the dough soft and pliable.
   • Cover the dough and let it rest for 20 minutes.
2. Rock and Layer
   • Roll the rested dough into a thin sheet.
   • Apply a layer of ghee over the sheet and sprinkle a little dry atta evenly.
3. Fold and Freeze
   • Fold the dough using the book-fold method (fold one side toward the center and then the other side over it).
   • Place the folded dough in the freezer for about 10 minutes.
   • Repeat the rolling, layering with ghee, folding, and freezing process 3–4 more times to create multiple flaky layers.
4. Final Sheet and Cutting
   • Roll the dough one final time and keep the sheet about 1–2 inches thick.
   • Trim the edges and cut the dough into desired shapes (rectangles or squares.
   • Freeze the cut pieces again for 10 minutes.
5. Bake the Khari Biscuit
   • Place the pieces on a cooling rack or baking tray, leaving small gaps between each biscuit.
   • Bake until golden and crisp, about 20–25 minutes.
6. Cool and Store
   • Allow the khari biscuits to cool completely for 20–25 minutes.
   • Store them in an airtight container for up to 3–4 weeks.
   • Serve with chai or coffee for a perfect flaky snack.