10 Traditional Indian Biscuits That Make Evening Chai Special
India's food culture goes far beyond curries and breads. The country boasts a wonderful variety of traditional biscuits and cookies. These treats have been enjoyed for generations. They bring both delicious taste and warm nostalgia to tea time. Let's explore ten regional Indian biscuits that are perfect with a cup of evening chai.
1. Osmania Biscuit
This soft, buttery biscuit comes from Hyderabad. Food historians say it dates back to the era of the Nizams. It originated during the rule of Mir Osman Ali Khan, the last Nizam. The biscuit uses maida, butter, milk, and sugar. It gets a lovely aroma from saffron and a hint of salt.
2. Karachi Biscuit
Karachi Biscuit is famous for its colorful candied fruits. Hyderabad's Karachi Bakery created it in 1953. Founder Khanchand Ramnani named the bakery after his hometown, Karachi. The biscuit contains refined flour, butter, sugar, and candied papaya. Children especially love its sweet taste with tea.
3. Khara Biscuit
Popular in Bengaluru and Chennai, Khara Biscuit offers a unique savory-sweet flavor. It is crisp and spiced with cumin seeds, black pepper, curry leaves, and green chillies. Sometimes cashews add extra crunch. Maida, butter, and baking powder form its base.
4. Achappam (Rose Cookies)
Achappam is a traditional cookie from Kerala. It gets its beautiful flower-like shape from a special mould. People make it with rice flour, coconut milk, sugar, eggs, and sesame seeds. The result is a light, crisp, and lacy cookie that delights the senses.
5. Mutta Biscuit
Kerala bakeries innovated this biscuit. The word "mutta" means egg in Malayalam. Egg is the star ingredient, giving it a rich flavor. The biscuit uses maida, sugar, butter or oil, and vanilla or cardamom. It turns crisp on the edges while staying soft and airy inside.
6. Nan Khatai
This North Indian biscuit is especially popular in Gujarat. Its name comes from Persian words meaning bread and sour, though today it is sweet and buttery. The recipe calls for maida, ghee or butter, sugar, and sometimes chickpea flour. It melts in your mouth.
7. Roth
Roth is a traditional Kashmiri biscuit. People often enjoy it with noon chai. It contains maida, butter or ghee, sugar, and aromatic flavors like cardamom or saffron. Some versions have a light dusting of powdered sugar on top. It reflects the delicate tastes of Kashmiri cuisine.
8. Jeera Cookie
Jeera Cookie stands out for its use of roasted cumin seeds. The recipe includes maida, butter or ghee, sugar, and salt. These cookies have become a staple in many tea-time snack collections across India. They pair wonderfully with both tea and coffee.
9. Projapoti
This popular Bengali bakery snack gets its name from its butterfly shape. Projapoti features flaky layers made from maida, sugar, ghee or butter, and milk. Bakers fold and slice layered dough so it opens like butterfly wings when baked. It is a key part of evening addas in Bengal.
10. Atta Biscuit
Native to Punjab, Atta Biscuit uses whole wheat flour instead of maida. It contains ghee or butter, sugar or jaggery, and a hint of cardamom or ajwain. You can easily find it in Northern India. This biscuit goes well with both chai and coffee, offering a wholesome treat.
Each of these biscuits tells a story of regional traditions and culinary creativity. They transform a simple cup of evening chai into a special moment. Next time you brew tea, consider pairing it with one of these delightful Indian classics.
