Traditional Atta Biscuits Recipe – Homemade Indian Wheat Flour Cookies

Traditional Atta Biscuits Recipe - Homemade Indian Wheat Flour Cookies

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 Biscuits Recipe - Homemade Indian Wheat Flour Cookies

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.
Prep Time 30 minutes
Cook Time 20 minutes
Course Snack
Cuisine Indian
Servings 4 Servings
Calories 120 kcal

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.
Keyword biscuits, cookies
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