Masala Cookies – Daring Baker’s Indian Masala treat (part 2)

masala cookie1

This is in continuation of my earlier post.  Just to remind you,  this month’s  challenge was hosted by Aparna of My Diverse Kitchen.  We were asked to  to make two recipes out of three.  I chose Mawa Cake and Masala Cookies.  Masala cookies were something I haven’t heard before and what I have observed that in market you will get savory biscuits but they all have sweetness in them  which I don’t like but these were exceptionally good. Thanks God I did  not repeated the same mistake of making only half the recipe.

I knew if I baked them perfectly they would be liked by everyone in my house because they all love anything savory. And these cookies were  full of Indian flavors.  I too love spices in my food.  I always add extra in my bowl . So a perfect recipe for a family like us.

I am really looking forward for many more challenges. When I joined the Daring Baker I thought it would be  a very lengthy procedure but I was wrong it was like posting a regular post and I am really happy that I joined a family.

masala cookie

Masala Biscuits (Spicy Savoury Indian Cookies):

The word “Masala” means “spice mix” and so Masala Biscuits/ cookies are a savoury and spicy Indian snack that is quite popular in some of the Southern Indian states. The baking time would depend on the how thin you roll out your dough and the size of your cookies.

Masala Cookies

Ingredients:

1-3/4 cup (420 ml) (9 oz) (250 gm) all-purpose (plain) flour
2 tablespoons (30 ml) fine white or brown rice flour (optional)
1 teaspoon (5 ml) (5 gm) baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or according to your taste)
1/2 cup (1 stick) (120 ml) (4 oz) (115 gm) chilled butter, cut into small pieces
3 green chillies, deseeded and chopped
3/4 inch (20 mm) piece of ginger, finely grated
1-1/2 teaspoon whole peppercorn, crushed coarsely
1-1/2 teaspoon cumin seeds, toasted and crushed coarsely
1 tablespoon (15 ml) (½ oz) (15 gm) granulated sugar
1-1/2 tablespoons finely chopped curry leaves
1 tablespoon finely chopped fresh coriander/ cilantro
3 to 4 tablespoons (45 ml to 60 ml) cold yogurt
1-1/2 tablespoons black sesame seeds (or white sesame seeds)
A little oil to brush the tops of the biscuits/ cookies

Masala Cookies

Directions:

  • You can do this by hand also.
  •  Put both flours, salt, baking powder and baking soda into the bowl and add the pieces of chilled butter. Pulse until the mixture takes on the texture of breadcrumbs.
  • Now add the chopped green chillies, finely grated ginger, crushed peppercorn and cumin, sugar, the chopped curry leaves and coriander leaves..
  • Then add 2 tablespoons of yogurt and pulse again. Add one more tbsp of yogurt (or two, as much as needed), and pulse again until the dough just comes together and clumps together. You want a moist dough, not a wet one – somewhat like pie dough.
  •  Do not over process or knead. The dough should be just moist enough for you to use your hands and bring everything together to shape into a ball. Flatten it into a disc and cover the dough with plastic wrap and let it rest in the refrigerator for at least hour. You can also leave it overnight (up to about 24 hours) and work on it the next day.
  • Pre-heat your oven to moderate 180°C/350°F/gas mark 4 and line your baking trays with parchment or grease them with oil.
  • Lightly dust your working surface and roll out the dough to 1/8”(3 mm) thickness, not more or your biscuits/ cookies will not be crisp. Sprinkle the sesame seeds uniformly over the dough and use your rolling pin, very lightly, to press them in.
  • Using cutters of your choice (about 2-1/4 inch (55 mm) to 2½ inch (65 mm) in size), cut out biscuits/ cookies and place them on lightly greased baking trays. Brush a very thin coat of oil over them. This will help them brown while baking.
  • Bake them in a preheated moderate oven for about 20 to 25 minutes or till they’re done and golden brown on the top. Remember the baking time will depend on the thickness and shape of your biscuits/ cookies. Let them cool on the trays for about 5 minutes and then cool them on racks. Once they’re completely cool, they should be a bit crunchy and not chewy.

Masala Cookies

In the end, I would like to thanks Aparna for this wonderful and  delicious recipe.

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