Savoury masala cookies

Hello all. Welcome to the blog after a long long break. I do have a couple of savoury biscuits/crackers/cookies recipe in the blog. This is another addition to the list. A perfect accompaniment along with your evening cuppa especially in cold winters:) Many of you would be familiar with the Iyengar Bakery’s iconic khara biscuits, right? This is my take on the same.

Though mostly made in the bakeries with all purpose flour or maida, I have tried to make it more healthier by using organic whole wheat flour, sorghum flour and protein rich chickpea flour. The choice of herbs and spices is entirely yours. You can even change the proportion of flours used and try a different version. Please check the savoury cookies link for many more such recipes including gluten free ones. The butter can be replaced with coconut oil or olive oil.

Ingredients:

• Whole wheat flour 200 gm
• Jowar flour 50 gm
• Chickpea flour/besan 2 tbsp
• Salt to taste
• Powdered sugar 2 tbsp (optional)
• Baking soda a pinch
• Baking powder a pinch
• Chilled butter 2-3 tbsp
• Curd 4-5 tbsp
• Sesame seeds 2 tsp
• Carom seeds 1 tsp
• Cumin seeds 2 tsp
• Curry leaves a big handful
• Coriander leaves a big handful
• Chili flakes to taste
• Oil a tsp

Method:

• Line a baking sheet with parchment paper or line with a silicon mat and keep it ready.
• Chop the washed curry leaves and coriander leaves finely.
• Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped leaves, sesame seeds and carom seeds. Saute on low flame till the water evaporates.
• Remove from fire and allow it to cool.
• Add the flour, salt, sugar  rising agents and chili flakes into a large mixing bowl and  mix well.
• To this now add the cooled masala mixture and combine.
• Cut the chilled butter into small pieces and rub into the mixture.
• Add the curd and now slowly add little water and knead into a semi soft dough.
• Allow the dough to rest for around 15-20 minutes.
• Roll the dough into a disc of around 1/4 th of an inch in thickness. Cut into the desired size and shape using a cookie cutter of your choice.
• Place them on the lined baking tray. Prick the top of the cookies with q form or toothpick so that it doesn’t puff up while baking.
• Meanwhile preheat the oven at around 170-180 degree Celsius for ten minutes.
• Bake the cookies for 22-26 minutes or till it appears golden in colour.
• Remove the tray from the oven and place it on a cooling rack to cool.
• After around 5-7 minutes transfer the cookies onto the wire rack and cool completely.
• Store in an airtight container and enjoy with a cup of hot tea/coffee.

Notes:

• You may add a handful of mint leaves too.
• Adding oregano and other Italian herbs will give these cookies a very different and interesting flavour profile.
• You can skip the chili flakes and add finely chopped green chilies along with the chopped leaves and saute it well.
• You can totally skip the sugar if you want it completely sugar free.