Crispy Atta Besan Biscuits (Kadai Baking)
1 hour 10 minutes
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About Crispy Atta Besan Biscuits (Kadai Baking)
Discover the joy of baking delicious, crispy Atta Besan biscuits in a kadai! This unique method delivers perfectly textured biscuits with a delightful whole wheat flavor. These aren't your average cookies; they're a delightful blend of whole wheat flour (atta) and gram flour (besan), creating a wholesome and satisfying treat.The recipe is surprisingly simple, guiding you through each step from combining ingredients to achieving that golden-brown perfection. Get ready for a taste sensation that will have you baking batch after batch!Perfect for tea time, snacks, or even gifting, these Atta Besan biscuits are a versatile and unforgettable addition to your baking repertoire. Let's get baking!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 1 cup Wheat Flour atta, whole
- 1 cup Gram Flour besan
- 3 tsp Semolina suji
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon ground
Wet Ingredients
- 1 cup Sugar powdered
- 1/2 cup Clarified Butter
- 1 tbsp Butter softened, unsalted
- 2-3 tbsp Milk add as needed to achieve desired dough consistency
Optional Garnish
- 1/4 cup Almonds or other preferred nuts/dry fruits, sliced
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour, gram flour, semolina, baking soda, and cinnamon powder. Set aside.
Cream the Fats and Sugar
- In a separate bowl, cream together the ghee, butter, and powdered sugar until light and fluffy. This can be done using a hand mixer or by hand.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add milk in small increments until a soft, pliable dough forms. Avoid adding too much milk.
Shape and Chill the Dough
- Roll the dough into a cylindrical log. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat the Kadai
- Preheat your kadai (wok or deep pan) by placing coarse salt in the bottom. Add a metal stand or heatproof rack to elevate a baking plate above the salt. Cover and heat for 10-15 minutes.
Shape and Bake the Biscuits
- Remove the dough from the refrigerator and cut it into your desired biscuit size. Garnish with sliced almonds or other desired toppings.
- Place the biscuits on a baking sheet lined with greased parchment paper.
Baking in the Kadai
- Carefully place the baking sheet into the preheated kadai. Cover and bake for 25-30 minutes, flipping the biscuits halfway through for even cooking. Watch carefully to prevent burning.
Cooling and Storing
- Once the biscuits are golden brown, remove the baking sheet from the kadai. Allow to cool completely before storing in an airtight container.
Recipe Notes
Expert Tips
- For extra crispy biscuits, reduce the amount of milk slightly. The dough should be firm, but not dry.
- If you don't have a kadai, you can try baking these biscuits in a low oven (around 300°F/150°C) on a baking sheet. Adjust baking time as needed.
- Don't overcrowd the baking sheet. Allow space between the biscuits for even cooking and browning.
- Experiment with different flavor combinations. Add cardamom, nutmeg, or other spices to the dough for unique flavor profiles.
Recipe Video
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Recipe Nutrition
Calories: 701kcalCarbohydrates: 94gProtein: 13gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 66mgSodium: 323mgPotassium: 513mgFiber: 8gSugar: 55gVitamin A: 113IUVitamin C: 0.01mgCalcium: 64mgIron: 3mg
Richa Gupta
Articles: 214
4 Comments
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Looks so appetizing! Thank you for posting.
This looks perfect! Thanks for posting.
Such an innovative recipe!! I am surely making this for my kiddo
So delicious! Excited to make it.