Savory Hung Curd & Rice Flour Cookies (Collonji)
30 minutes
710 reads
About Savory Hung Curd & Rice Flour Cookies (Collonji)
These Savory Hung Curd & Rice Flour Cookies offer a unique twist on traditional biscuits. The creamy tang of hung curd combines beautifully with the subtle earthiness of rice flour, creating a delightful savory snack perfect for breakfast or any time of day. A sprinkle of nigella seeds (collonji) adds an aromatic Indian touch.Crispy on the outside and tender inside, these protein-packed cookies are surprisingly easy to make. The simple recipe is perfect for both beginner and experienced bakers looking for a healthier alternative to traditional biscuits. They pair wonderfully with a cup of tea or coffee.Enjoy this delicious fusion of flavors – a satisfying crunch and a burst of aromatic spices in every bite! This recipe bridges cultures, bringing the comforting taste of homemade goodness to your kitchen.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 50 gm All-Purpose Flour
- 50 gm Rice Flour
- 1 tsp Baking Powder
- 1.5 tsp Salt or to taste
- 1 tsp Pepper black, freshly ground
- 1 tbsp Oregano dried
- 1 tbsp Chili Flakes adjust to your spice preference, red
- 1 tbsp Tikka Masala store-bought or homemade
- 1 tbsp Nigella Seeds kalonji, also known as onion seeds
Wet Ingredients
- 250 gm Hung Yogurt greek yogurt, strained yogurt
- 1 tsp Ghee for greasing the baking tray
Instructions
Prepare the Dough
- Combine hung curd, all-purpose flour, rice flour, and baking powder in a bowl. Mix well.
Season the Dough
- Add salt, freshly ground black pepper, oregano, red chili flakes, and tikka masala. Mix until a smooth dough forms.
Shape and Arrange Cookies
- Divide the dough into 10 equal portions. Roll each portion into a small ball.
- Lightly grease a baking tray with ghee. Arrange the cookie balls on the tray, leaving some space between each.
- Sprinkle nigella seeds over the cookies.
Bake the Cookies
- Preheat your oven to 200°C (392°F). Bake for 20-25 minutes, or until golden brown.
- Let the cookies cool completely on the tray before serving.
Serve and Enjoy
- Serve your savory hung curd and rice flour cookies with a cup of tea or coffee. Enjoy!
Recipe Notes
Expert Tips
- For extra flavor, consider adding finely chopped fresh herbs like cilantro or chives to the dough.
- If your hung curd is too thick, add a teaspoon of water or milk to adjust the consistency.
- To achieve a crispier cookie, slightly flatten the dough balls before baking.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
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Recipe Nutrition
Calories: 240kcalCarbohydrates: 22gProtein: 5gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mgFiber: 1gSugar: 3g
Ketul Shah
Articles: 3
5 Comments
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So delicious! Excited to make it.
Great recipe! I’m eager to try it.
This is a fantastic recipe! Thanks for sharing.
This looks divine! Can’t wait to make it.
Looks incredible! Thanks for the details.