Tuesday, March 18, 2014

Masala / Savoury Biscuits

I am a big fan of these masala biscuit. I like these more than the normal sweet biscuits. They are perfect with a hot cup of tea in the evening. So the other day I decided to make them and they were as good as the bakery bought ones..

Recipe source : My Diverse Kitchen


Bowl 1
All Purpose Flour - 1 3/4 cups
Fine rice powder - 2 tbsp (I used pathiripodi)
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp

Bowl 2
Chopped curry leaves - 1 tbsp
Chopped cilantro / malliyila / coriander leaves - 1 tbsp
Chopped mint / pudina - 1 tbsp
Chopped green chillies - 1 tsp (as per your tolerance)
Crushed peppercorns - 1 tsp (as per your tolerance)
Sesame seeds (black or white) - 1 tbsp

Chilled butter - 100gm, cut into chunks
Curd - about 3 -4 tbsp


1. Mix all the powders mentioned in Bowl 1 together. Now add the chilled butter cubes into this and slowly and gently start mixing with your finger tips (as you do for the pie crust). Keep doing till you get a breadcrumb consistency.
2. Now add all the masalas mentioned in Bowl 2. Mix together.
3. Add 1 tbsp curd at a time and gently mix together. Keep adding curd (you'll not need more than 3 tbsp of curd) till you get a moist, pliable dough.
4. Cling wrap the dough and place in refrigerator for atleast 1 hr.
5. After an hour, take the dough out and divide into 4 balls. Roll out one ball at a time to about 3 mm thickness and cut using cookie cutters. Place them on a baking tray, prick them with a fork (so that they do not fluff up) and lightly brush with oil on the top.
6. Bake in a pre-heated oven (at 180 degrees) for about 20-25 min till the top is brown. The baking time will depend on the thickness of the biscuits, so if you have rolled them really thin, then you wouldn't need so much time to brown them.

You can store them in an air-tight container once cooled.

1 comment:

  1. One among those popular bakery stuff which probably got extinct with the arrival of new goodies...
    Thanks for reminding :) will try it soon