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Multigrain Khari
Lunch • India
How to Make Multigrain Khari (Traditional & Healthy Version)
Multigrain Khari is a wholesome twist on the classic flaky khari, a beloved Indian puff pastry snack often enjoyed with chai. Originating from the bustling bakeries of Mumbai and Gujarat, khari is typically made from refined flour, but this nutritious version uses a blend of whole grains like gehun ka atta (whole wheat flour), bajra (pearl millet), and oats. The result is a crisp, golden pastry with hearty flavors and a satisfying crunch, perfect for health-conscious food lovers seeking authentic Indian taste without the guilt. Khari has long been a staple in Indian households, especially during festive gatherings and as an accompaniment during tea time. This multigrain variant not only pays homage to the traditional recipe but also fits perfectly into modern Indian diets focused on balanced nutrition. With a touch of ajwain (carom seeds) and the richness of ghee, Multigrain Khari brings together taste, health, and cultural nostalgia in every bite.
Ingredients(for 2-3 pieces per person)
- 1/2 cup Whole wheat flour (gehun ka atta) (for base)
- 1/4 cup Bajra flour (pearl millet) (adds nuttiness)
- 1/4 cup Oats flour (finely ground oats)
- 2 tbsp Besan (gram flour) (for extra flavor)
- 1/2 tsp Ajwain (carom seeds) (for aroma and digestion)
- 1/2 tsp Salt (to taste)
- 1/2 tsp Baking powder (helps fluffiness)
- 3 tbsp Chilled ghee or unsalted butter (use coconut oil for vegan)
- as needed Chilled water (for kneading)
- 1 tsp Sesame seeds (til) (for topping) - optional
Instructions
- 1
In a large parat (mixing bowl), combine whole wheat flour, bajra flour, oats flour, besan, ajwain, salt, and baking powder.
3 minutes
Sieve the flours together for a lighter texture.
- 2
Add chilled ghee or unsalted butter and rub into the flour mix until it resembles coarse crumbs.
3 minutes
Use fingertips to avoid melting the fat.
- 3
Gradually add chilled water and knead into a firm, smooth dough. Do not overwork.
4 minutes
Dough should not be sticky; rest for 10 minutes covered.
- 4
Roll out the dough on a lightly floured surface into a rectangle about 1/4 inch thick.
3 minutes
Roll evenly for uniform baking.
Why This Dish is Healthy
This Multigrain Khari recipe is a healthier alternative to regular khari thanks to its high fiber content, better protein profile, and use of wholesome grains. It supports digestive health, helps maintain energy levels, and can be part of a balanced diet. Less fat and no maida make it ideal for those watching their weight or blood sugar, while the inclusion of seeds and spices enhances both flavor and nutrition.
Multigrain Khari is packed with the goodness of whole grains like wheat, bajra, and oats, providing complex carbohydrates, fiber, and essential minerals such as iron and magnesium. Bajra and besan add plant-based protein, while oats contribute beta-glucan, beneficial for heart health. The use of ghee in moderation supplies healthy fats, and ajwain aids digestion. Compared to traditional refined flour khari, this recipe has a lower glycemic index and more micronutrients.
Pro Tips
- 💡Tip 1: Always use chilled fat to ensure flakiness.
- 💡Tip 2: Resting the dough between folds helps create layers.
- 💡Tip 3: Bake in the middle rack for even browning and crispness.
Storage & Serving
Store cooled Multigrain Khari in an airtight container for up to 5 days. To retain crispness, avoid moisture and do not refrigerate. Re-crisp in a preheated oven for a few minutes if needed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 115.0 kcal |
