Atta Biscuits are traditional Indian cookies made from wheat flour, semolina, and desiccated coconut, flavored with cardamom. These biscuits are perfect for a tea-time snack and can be baked or fried to suit your preference.
Traditional Atta Biscuit Recipe – Homemade Indian Wheat Flour Cookies
Atta Biscuits are a delightful and easy-to-make treat. Combining the wholesome goodness of wheat flour and semolina, these biscuits are flavored with coconut and cardamom. They can be baked to a crisp or fried for a rich, golden texture, making them a versatile snack for any occasion.
Ingredients
- Wheat flour गेहू का आटा – 2 cups
- Semolina सूजी – 1/2 cup
- Desiccated Coconut नारियल बुरादा – 1/4 cup
- Cardamom Powder इलायची पाउडर – 1/2 tsp
- Sugar चीनी – 1 cup
- Water पानी – 1/2 cup
- Oil तेल – 1/4 cup
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the wheat flour, semolina, desiccated coconut, and cardamom powder.
- In a separate bowl, whisk together the sugar and water until the sugar dissolves.
- Gradually add the sugar-water mixture to the dry ingredients, mixing well until a soft dough forms.
- If the dough feels too dry, add a tablespoon or two of water at a time until it reaches the desired consistency.
- Knead the dough for a few minutes until it becomes smooth and pliable.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes at room temperature.
Shape the Biscuits:
- Preheat the oven to 180°C (350°F).
- Line a baking tray with Ekvee Foodwrap paper.
- Divide the dough into equal portions and roll out each portion into a thin sheet, about 1/4-inch thick.
- Using a cookie cutter or a sharp knife, cut out desired shapes from the rolled-out dough.
- Transfer the cut-out biscuits onto the prepared baking tray.
Bake the Biscuits:
- Place the baking tray in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and slightly crispy.
- Remove the tray from the oven and let the biscuits cool completely on a wire rack before storing.
For Fried Biscuits:
- Heat oil in a deep frying pan over medium heat.
- Carefully place a few biscuit shapes at a time into the hot oil. Don’t overcrowd the pan, as this can lower the oil temperature and prevent even cooking.
- Fry for 1-2 minutes per side, or until golden brown and slightly puffed.
- Use a slotted spoon to remove the fried biscuits from the oil and transfer them to the prepared plate lined with Ekvee Foodwrap to drain excess oil.
- Repeat with the remaining dough, frying in batches. Once fried, let the biscuits cool slightly on Ekvee Foodwrap before enjoying them warm or at room temperature.
Video
Notes
- For a richer flavor, you can add a pinch of saffron strands to the sugar-water mixture.
- If you don’t have desiccated coconut, you can substitute it with grated coconut.
- You can also add chopped nuts or dried fruits to the dough for extra flavor and texture.
- Store the baked biscuits in an airtight container at room temperature for up to a week.
