This is an air fryer khasta recipe, which is very popular in North India. Somewhere, also called thekua, so don’t confuse Khasta and Thekua, they are the same thing. Traditionally, khasta is deep fried in hot oil using a karahi or frying pan, but here I have made it in an air fryer.
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I tested this recipe in multiple batches to get the right texture and taste, and this method works really well.
About Air Fryer Khasta (Thekua)
Khasta is similar to a biscuit, but it has a slightly different texture. It is more crisp and lightly crumbly from the outside while staying soft inside. The air fryer version gives a good balance of texture without using too much oil.
I have a personal connection with this recipe. Whenever I travel out of the city, my mom usually prepares khasta for me as a go to snack. It is one of those simple homemade snacks that feels comforting and easy to carry.
Khasta is a dry snack, so it is perfect for travel. You do not need any special packing or refrigeration. It stays fresh for several days, which makes it very convenient for long trips or quick snacking during the day.
From my personal experience of making this in an air fryer, I find this method easier and more practical. It uses less oil compared to traditional frying, and still gives a delicious result. If you are looking for a simple and slightly healthier version, this air fryer khasta is definitely worth trying.
The air fryer circulates hot air evenly, which helps create a crisp outer layer without deep frying.
Air Fryer Khasta Ingredients List
- Plain flour: For a good texture and flavour, we highly recommend plain flour. But you can swap it with wheat flour if you like.
- Sugar: Sugar added for sweetness, you can increase or decrease as per your taste preferences.
- Egg: Egg helps bind everything together and gives a soft texture to the khasta. It also adds a light richness.
- Cooking oil: Oil keeps the dough soft and helps the khasta stay tender after baking. You can use any neutral cooking oil. Butter can also be used for a richer flavour.
- Milk: Milk helps bring the dough together and adds moisture. It also gives a slightly soft texture inside. You can use full cream or regular milk, both work fine.
- Mixed nuts: Mixed nuts add crunch and a nice texture in every bite. I like using chopped almonds and cashews, but you can use any nuts you have on hand.
- Salt: A small amount of salt helps balance the sweetness and enhances the overall flavor.
- Baking soda: Baking soda helps the khasta rise slightly and keeps them light. Use only a small amount, as too much can affect the taste.
How to Make Air Fryer Khasta (Biscuits)
1. In a small bowl, add milk and sugar. Mix well and let it rest for about 5 minutes so the sugar starts to dissolve.
2. In a large mixing bowl, add flour, egg, chopped nuts, baking soda, salt, and oil. Mix everything using your fingers until the mixture becomes soft and crumbly.
3. Now slowly add the milk and sugar mixture, a little at a time (about one tablespoon at a time), and knead it into a smooth and soft dough.
4. Keep the dough slightly firm, as this helps the biscuits hold their shape and stay soft inside.
5. Divide the dough into small portions. Roll each portion into a long shape, then cut into about 1 inch pieces using a knife. Repeat for all the dough.
6. Preheat the air fryer at 350°F (180°C) for 2 minutes.
7. Place the pieces in the air fryer basket in a single layer. Do not stack them. Brush a little melted butter on top and air fry at 350°F (180°C) for about 15 minutes until lightly golden.
Expert Tips for Air Fryer Khasta
- Keep the dough slightly firm: Soft dough can spread too much while cooking. A slightly firm dough helps khasta hold shape and gives better texture.
- Do not skip resting sugar in milk: Letting sugar dissolve in milk helps create a smoother dough and better sweetness distribution.
- Cut equal size pieces: Try to keep all pieces similar in size so they cook evenly in the air fryer.
- Do not overcrowd the basket: Give space between each piece. This helps proper air circulation and gives even browning.
- Brush butter lightly: A light brushing gives better color and flavor. Too much butter can make them greasy.
- Check at 12 minutes: Air fryers vary, so start checking around 12 minutes to avoid overcooking.
- Cool before storing: Let khasta cool completely before storing. This helps them stay crisp longer.
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FAQ. Frequently Asked Questions
Let them cool completely, then store in an airtight container at room temperature. They stay fresh for up to 5 to 7 days.
No, refrigeration is not needed. Khasta is a dry snack and stays fine at room temperature.
Reheating is usually not needed. Khasta tastes best at room temperature. If you still want to warm them, you can air fry for 2 to 3 minutes.
This can happen if you overcook or make the dough too tight. Keep a balance for best texture.
Yes, you can skip the egg and use a little extra milk or yogurt to bind the dough.
They should be lightly golden on the outside and firm to touch, not soft or doughy.
Air Fryer Khasta (Thekua) Recipe
Ingredients
- 1 cup plain flour
- ⅓ cup sugar
- 1 egg
- ⅛ cup cooking oil
- ⅛ cup milk
- ⅛ cup mixed nuts (chopped)
- 2 pinches salt
- 3 pinches baking soda
Instructions
- In a small bowl, add milk and sugar. Mix well and let it rest for about 5 minutes so the sugar starts to dissolve.
- In a large mixing bowl, add flour, egg, chopped nuts, baking soda, salt, and oil. Mix everything using your fingers until the mixture becomes soft and crumbly.
- Now slowly add the milk and sugar mixture, a little at a time (about one tablespoon at a time), and knead it into a smooth and soft dough.
- Keep the dough slightly firm, as this helps the biscuits hold their shape and stay soft inside.
- Divide the dough into small portions. Roll each portion into a long shape, then cut into about 1 inch pieces using a knife. Repeat for all the dough.
- Preheat the air fryer at 350°F (180°C) for 2 minutes.
- Place the pieces in the air fryer basket in a single layer. Do not stack them. Brush a little melted butter on top and air fry at 350°F (180°C) for about 15 minutes until lightly golden.
Notes
- Keep the dough slightly firm so the khasta holds shape while cooking.
- Do not overcrowd the air fryer basket for even cooking.
- Check a little early as air fryers can vary in timing.
- Let khasta cool completely before storing to keep them crisp.
- Store in an airtight container at room temperature for best freshness.
