Masala Atta Cookies ( Spicy Wheat Cookie) – Recipe

Let’s bake something today ! Yes, that’s my new found hobby 😀 I bake and that too atleast trice a week and I love to bake cookies than cakes. At our home we eat a lot of cookies and I was bored of the regular ones we buy from the stores. I try to experiment every time making the baking a little healthier. I avoid using all purpose flour(maida) in my baking experiments. I usually substitute maida with atta(wheat flour), besan, oats etc. Also I don’t have a sweet tooth and I hate the usual choc-chip cookies. I love my snacks to be chatpata(spicy). Recently I tried spicy wheat cookie and it came out well. I would recommend you to give it a try if you love crispy and spicy snacks with your tea.

Ingredients:
Wheat flour (Atta): 2 cups
Olive Oil: 6 tablespoon
Curd: 3 Tablespoon
Chopped Green Chilly: 1 teaspoon
Red Chilly Powder: 1 teaspoon
Ajwain: 2 teaspoon
Kasoori Methi: 1 tablespoon(tightly packed)
Grated Ginger: 1 table spoon
Salt: 1 teaspoon
Sugar: 2 teaspoon
Baking Powder: 1/2 teaspoon
Water: 1/4 Cup ( approx)

Method

  • Take a bowl and mix all the dry ingredients including grated ginger with your hands.
  • Add oil and curd and mix well. By now the cookie mixture would be moist but not at a consistency to knead and roll like chapati dough.
  • Now add water little by little. The consistency of the dough should be of chapati/  parantha. I took 7 table spoon of water (approx 1/4 cup).You may need less or more water depending on the brand of wheat flour you use. Make sure the dough is neither too loose nor too hard.
  • Once the cookie dough is kneaded well cover it with an aluminium foil or damp cloth and refrigerate for 30 minute.
  • After 30 minutes take out the dough and start rolling it with a chapati roller. ( I divided the dough into two and rolled it)
  • Now using cookie cutter cut the cookies into desired shapes. Keep making cookies with left over dough.
  • Pre-heat the oven to 180’C. Spread a Parchment paper on the baking tray and place the cookies on the tray.
  • Bake the cookies for 10 – 20 minutes. Keep checking after 10 minutes as baking times may vary in your oven. The baking time also depends on the thickness of the cookie. For myself it took 12 minutes for perfectly baked cookies and I made thinner cookies.
  • Last week I made thicker ones and it took me 20 minutes to bake them. So this time I made thinner cookies.
  • Cookies would be baked once you see edges of the cookies turning brown.
  • Take out the cookies and wait for it to cool. You can store them in an airtight container once the cookies are cooled completely.
  • You can make these cookies in batches depending on the size of your cookie tray.

Notes:

  1. You can adjust the quantity of chilly if you want lesser spicy cookies.
  2. You can substitute Olive oil with melted butter or even sunflower oil of same quantity.
  3. You can take all purpose flour instead of wheat flour. It tastes better but wheat cookies are healthier.
  4. If you do not like Kasuri methi you can skip it.
  5. As I did not have green Chilly at home I skipped it.
  6. If you’ve made thicker cookies bake them for 15to 20 minutes.
Take a bowl and mix all the dry ingredients including grated ginger with your hands.

Take a bowl and mix all the dry ingredients including grated ginger with your hands.

Add oil and curd and mix well. By now the cookie mixture would be moist but not at a consistency to roll like chapati dough.

Add oil and curd and mix well. By now the cookie mixture would be moist but not at a consistency to roll like chapati dough.

Now add water little by little. The consistency of the dough should be of chapati/  parantha. I took 7 table spoon of water (approx 1/4 cup).You may need less or more water depending on the brand of wheat flour you use. Make sure the dough is neither too loose nor too hard.

Now add water little by little. The consistency of the dough should be of chapati/ parantha. I took 7 table spoon of water (approx 1/4 cup).It depends on the brand of wheat flour you use. Make sure the dough is neither too loose nor too hard.

Once the cookie dough is kneaded well cover it with an aluminium foil or damp cloth and refrigerate for 30 minute.

Once the cookie dough is kneaded well cover it with an aluminium foil or damp cloth and refrigerate for 30 minute.

After 30 minutes take out the dough and start rolling it with a chapati roller. ( I divided the dough into two and rolled it)

After 30 minutes take out the dough and start rolling it with a chapati roller. ( I divided the dough into two and rolled it)

Now using cookie cutter cut the cookies into desired shapes. Keep making cookies with left over dough. Pre-heat the oven to 180'C. Spread a Parchment paper on the baking tray and place the cookies on the tray.

Now using cookie cutter cut the cookies into desired shapes.
Pre-heat the oven to 180’C. Spread a Parchment paper on the baking tray and place the cookies on the tray.

Bake the cookies for 10 - 20 minutes. Keep checking after 10 minutes as baking times may vary in your oven. The baking time also depends on the thickness of the cookie. For myself it took 12 minutes for perfectly baked cookies and I made thinner cookies. Last week I made thicker ones and it took me 20 minutes to bake them. So this time I made thinner cookies. Cookies would be baked once you see edges of the cookies turning brown.

Bake the cookies for 10 – 20 minutes. Keep checking after 10 minutes as baking times may vary in your oven. The baking time also depends on the thickness of the cookie. For myself it took 12 minutes for perfectly baked cookies and I made thinner cookies. Last week I made thicker ones and it took me 20 minutes to bake them. So this time I made thinner cookies.
Cookies would be baked once you see edges of the cookies turning brown.

I made thinner cookies

I made thinner cookies. It took 12 minutes to bake.

The cookies I made last week which is thicker. It took me 20 minutes to bake them.

The cookies I made last week which is thicker. It took me 20 minutes to bake them.

Cookies would be baked once you see edges of the cookies turning brown. Take out the cookies and wait for it to cool. You can store the cookie in an airtight container once cooled completely. You can make these cookies in batches depending on the size of your cookie tray.

Cookies would be baked once you see edges of the cookies turning brown.
Take out the cookies and wait for it to cool. You can store the cookie in an airtight container once cooled completely.
You can make these cookies in batches depending on the size of your cookie tray.

About the author /


The Spine and heart of theknotstory. We went to watch The Dark Knight Rises and she asked whether the Bat mobile is available in pink :D She is a ex-IBM’er who left job after marriage and thought of doing something on her own. She is a foodie and loves travelling. She does the wedding, beauty, recipe and major part of theknotstory :) She loves shopping, bags, shoes more bags, more shoes and more dresses.

Related Articles

2 Comments

  1. Chris

    Yummy! These look absolutely delectable! While I do have a bit of a sweet tooth myself, I love the idea of switching things up with a savory and spicy cookie.
    Chris recently posted…Tuesday Talk: Self Care Sessions Vol. 22My Profile

Post your comments

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: