Healthy Whole Wheat Jaggery Digestive Biscuits (3 Baking Methods)
50 minutes
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About Healthy Whole Wheat Jaggery Digestive Biscuits (3 Baking Methods)
Craving a wholesome treat that satisfies your sweet tooth and nourishes your body? These digestive biscuits are the perfect answer, offering a delightful crunch and subtle sweetness that's ideal for breakfast, brunch, or a quick snack.Made with whole wheat flour, jaggery, and wheat bran, these biscuits are packed with fiber to support healthy digestion. They're surprisingly easy to make, too!Choose your preferred baking method – stovetop, air fryer, or oven – and enjoy the warm, homemade goodness of these nutritious biscuits.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 125 gm Whole Wheat Flour or 1 cup, whole
- 45 gm Wheat Bran or 1/2 cup
- 1/2 tsp Salt
- 1 tsp Baking Powder
Instructions
- In a large bowl, whisk together the whole wheat flour, wheat bran, salt, and baking powder. This ensures even distribution and prevents clumping.
- Add the grated jaggery and clarified butter to the dry ingredients. Mix until the mixture resembles coarse crumbs.
- Gradually add milk, a teaspoon at a time, mixing until a soft dough forms. Do not overmix. Kneading develops gluten, which can make the biscuits tough.
- Wrap the dough in plastic wrap and chill in the refrigerator for 10 minutes. Chilling helps the dough firm up and prevents spreading during baking.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter or knife to cut out desired shapes.
- Grease a steel plate with oil or ghee and arrange the biscuits on it. In a large kadai or wok, heat 1 1/2 cups of salt over low heat. Place a stand in the center of the kadai. Cover the kadai with a plate and preheat for 10-15 minutes. Carefully place the plate of biscuits on the stand, cover the kadai, and bake for 20-25 minutes, or until golden brown.
- Preheat the air fryer to 180°C (350°F) for 5 minutes. Arrange the biscuits in the air fryer basket and bake at 140°C (285°F) for 8 minutes, then increase the temperature to 160°C (320°F) for 4 minutes, or until golden and crisp.
- Preheat oven to 160°C (320°F). Arrange biscuits on a baking sheet lined with parchment paper. Bake for 15 minutes, or until golden brown and crisp.
- Once baked, let the biscuits cool completely on a wire rack. This prevents them from becoming soggy. Store in an airtight container at room temperature for up to a week.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro, you can substitute with parsley or leave it out altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 240kcalCarbohydrates: 56gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 399mgPotassium: 254mgFiber: 8gSugar: 26gVitamin A: 12IUCalcium: 92mgIron: 3mg
Richa Gupta
Articles: 214
4 Comments
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Absolutely delicious! Thanks for sharing.
wow
Such a scrumptious dish! Thank you.
This is so tempting! Can’t wait to cook it.