Ingredients:
- All purpose flour (Maida) - 1 cup
- Health mix roasted grain ground into fine powder – 1 Cup
- Butter/Ghee - 3/4 cup (at room temp.)
- Chilly powder - 1 tsp
- Ginger - 1" piece (minced)
- Cumin seeds - 1 tsp
- Green/Dry red Chillies - 1 or 2 (minced)
- Curry leaves - 2 strands (minced)
- Baking Soda - 1/2 tsp
- Asaefoetida - A pinch
- Salt - 1/2 tsp ( or to taste)
- Sugar - 2 tsp
Method:
- Mix all the above ingredients together in a bowl to get nice dough like chappatti dough.
- If the dough is not moist enough add 2-3 tblsp of curd.
- Grease an aluminium foil and roll out the dough into a big circle 1 "thick.
- Using a cookie cutter or any bottle lid, cut out into desired cookie shapes.
- Place the cut out cookies on a greased baking dish and bake it for 15 - 20 minutes in an oven preheated to 160 degrees celcius.
- Cool and store in air tight containers and enjoy for many days.
Comments (13046)
Maida is the backbone of Indian baking, but it’s also a refined flour linked to digestive issues, blood sugar spikes, and nutritional emptiness. If we’re replacing it with “health mix” grains, why not go full-tilt gluten-free or ancient grains? Is Maida’s convenience worth the trade-off, or is it time to banish it from our kitchens?
2. “Butter vs. Ghee: The Religious War Over Fat in Baking”Ghee purists swear by its smoke point and “digestive benefits,” while butter lovers insist it’s richer and more stable for baking. But what if the real issue isn’t the fat—it’s the processing? Is industrialized ghee (with added vitamins or preservatives) just as “pure” as homemade? And why do we still use so much fat when healthy baking alternatives exist?
3. “Why Do We Still Use Minced Spices When Whole Spices Are Clearly Superior?”Every recipe calls for minced ginger, cumin, or chillies, but grinding them at home is labor-intensive. Is it just tradition? Or is there a nutritional or flavor advantage to whole spices that we’re missing? And if we’re grinding grains into powder, why not do the same for spices?
4. “The Great Indian Baking Gender Divide: Why Are Women Still Doing All the Work?”Baking is often framedhttps://kodx.uk/
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