Wholewheat savory cookies are blended with Indian spices and herbs. These cookies remind me of the famous Britannia 50-50 Maska Chaska. This recipe is really a keeper. Kid’s love this cookie. You can roll the dough into thin sheet and cut them into squares to achieve the store bought cookie shape.
Let’s the procedure,
[recipe title=”Wholewheat Savory Cookies” servings=”5″ time=”30mins” difficulty=”easy”]
|Wholewheat flour/atta||1 ½ cup|
|Refined oil||½ cup|
|baking powder||1 tsp|
|Green chili||1 small|
|Ginger||½ inch piece|
|Coriander leaves||3 tbsp chopped|
|Dried Fenugreek leaves/kasoori methi||1 big pinch|
|Black sesame seeds||for garnish|
|Spring onion||2 stalk|
Add wholewheat flour, salt, sugar and baking powder into a bowl, whisk it and set it aside. In a mixer jar add green chili, ginger and coriander leaves and ground it into course. Chop the spring onion green and add it to the flour, add the ground mixture and whisk it well. Now add the oil and curd, mix well with the help of a spatula. Place the prepared dough in the refrigerator for 30 minutes. Once it chilled make small balls out of the dough and press it gently if you want you can brush them with milk and sprinkle some black sesame seeds and using the fork press the cookie lightly to get the impression.
Meanwhile, preheat the oven at 180 º C for 15 to 20 minutes, place the prepared cookies into the preheated oven and bake them for 12-14 minutes. The temperature and the baking time may vary from oven to oven, bake them accordingly. Once they are baked place them on the wire rack and leave it for few minutes, once the cookies come to room temperature place them in an air tight container and serve them along with hot Tea/Coffee.