Khari; that delicate, flaky, buttery puff – is a popular snack found in almost every Indian bakery. Whether it is early morning chai or entertaining guests at home, a bowl of Khari is always enjoyed. But have you ever wondered where this deliciously flaky biscuit originated from?
Let’s take a moment to look into the journey of origin of Khari from European kitchens to Indian tea tables.
Origin of khari
Where Did Puff Pastry Originate
The origin of Khari is tied to Europe, specifically France, and its history lies with the development of puff pastry (pâte feuilletée in French) that became popular in the late 17th century.
Made with cold butter incorporated into the dough, the dough is folded and rolled repeatedly to form hundreds of layers so that if baked, the layers erupt while puffing up and separate. This method is labor-intensive but ultimately yields a flaky, light pastry with a buttery smell and crispy texture.
The Colonial Connection: Arriving in India
British colonization played a major role in the origin of khari. During the British colonial period in India, European foods and baking styles were introduced into the country. British officers and settlers brought their love of a good cake, bread, or pastry.
Along with this came Indian bakeries, particularly in cities like Mumbai, Pune, Kolkata, and Chennai, who adopted these styles of baking, where local Indian bakers had learned about puff pastry and made use of it.
However, instead of putting together rich, filled pies or sweet desserts, Indian bakers opted to make it plain, salty, and simple – something even more ideal to serve with India’s favourite drink: chai.
An Indian Twist: Khari was born.
This local variant of puff pastry, called Khari.
- The term “Khari“, notes its origins from the Hindi word “khara” for salty or plain.
- Khari, being a completely different product to puff pastry, has no filling, no sugar glaze and doesn’t have to be cut into fancy shapes.
- Khari is made from maida (refined wheat flour), margarine or vanaspati (in place of butter), and salt.
- The dough is still folded and layered as puff pastry, however, it is baked to a dry and crispy consistency, with a neutral or slightly salty flavor.
This provided a low-cost and mass produced product that made its way onto the Indian bakery counters on a permanent basis.
Chai’s Best Companion: Khari Today
Today, Khari is a popular snack across India, and you’ll find it:
- In railway pantry snack boxes
- At roadside chai stalls
- In fancy bakery gift hampers
- In grocery stores, packaged by various brands
Whether it’s simple Plain Khari, or Jeera (cumin) Khari, or Masala Khari, the essence is the same: light, crisp, flaky.
It’s especially loved because:
- It balances the sweetness of tea
- It’s light on the stomach
- It has a satisfying crunch
Conclusion: A Beautiful Fusion of Cultures
So, does Khari have its roots in traditional Indian cuisine?
Not really.
But that’s what makes its story so beautiful.
Khari is a delicious result of two worlds colliding, the exactness of European baking and the warmth of Indian tea-time tradition. Khari started as a fancy French pastry but once it reached India it found itself a little simpler, flaky, salty, and delicious with chai.
From colonial-era bakeries to your typical neighborhood tea station, Khari has quietly snuck its way into our lives. It is that crisp little bite that warms us right back home, back to chai conversations with friends, and back to simple happiness.
Isn’t that what good food is?
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