From Bangalore, India to Brooklyn, New York, culinary instructor and cookbook author Chitra Agrawal brings fresh Indian flavors to American homes everywhere. Her latest collection, Vibrant India, is filled with modern takes on classic preparations and techniques, and is a great guide to livening up your repertoire of global cuisine. These green chile and cheddar shortbread biscuits are a rich, spicy treat. 

Masala biscuits, sometimes called khara biscuits, are another treat that we’d get at Iyengar bakeries. They are fashioned after British biscuits, which are more like thick crackers, similar in shape and texture to a savory shortbread.

We had received a parcel of local Wisconsin cheeses when I concocted this recipe. It’s a perfect mix of tangy Cheddar and yogurt, herby curry leaves, cilantro, and spicy green chiles. The best part is that you can mix all of the ingredients together in a bowl by hand, without using a mixer or food processor. Because of my tiny New York kitchen, I’m a big advocate of cutting down on vessels when I can.

Feel free to substitute other herbs for the curry leaves in this recipe. These are the type of snack we’d devour with hot filter coffee in the afternoons at my grandmother’s house.

Reprinted with permission from Vibrant India