Masala chilli cookies are the perfect teatime snack option! They are an amazing addition to the lunchbox too!
Who doesn’t like cookies but while I am doing the course (specially in the cookies week) I had such an overdose of sweet things that I couldn’t stand the sight of sugar. All I wanted to do was eat loads and loads of spicy stuff. That is when I chanced upon these masala chilli cookies somewhere and I sure had to make them. And man! how yummy they were 😀 :D.
Whenever we think cookies, we always seem to look at sweet ones. But honestly, there are so many amazing savory cookies recipes, that I am surprised I haven’t made more savory cookies earlier! The spices sure add a punch to the taste. I have realized I love savory snacks as much as I love sweet ones. Whether it is the mathri or potato wedges, I sure love them a lot!
These masala chilli cookies store really well. And they taste amazing with a cup of tea or coffee in the afternoons! I have given these for my son’s lunchbox and he loves them a lot. I have been thinking that these can be eaten with dips too. Like some avocado pesto or an olive and spring onion cheesy dip! So this would definitely be great party food option too, isn’t it?
I think savory cookies, just like savory muffins are extremely under-rated! Savory baking means that you can usually store the baked goodies for a few days and they freeze really well too. So if you are in a hurry through the week, I think making a batch of savory goodies means that you just need to thaw them and heat them in the microwave and eat them up! Cooking made really easy 🙂 and you don’t end up ordering too much from outside!
So what are you waiting for? Grab this recipe and make a batch of these cookies today!
Masala Chilli Cookies - Post 3
- 125 gms maida
- 125 gms whole wheat flour
- 1.25 gm baking powder
- 140 gms butter
- 25 gms sugar
- 7.5 gms salt
- 20 gms milk Powder
- 15 gms custard powder
- 25 gm curd
- 12.5 ml water
For the masala
- 10 gms green chilli If you don't want it very spicy cut this and increase others)
- 10 gms methi Leaves (If you don't have fresh, dry will do)
- 10 gms mint leaves
- 25 gms Corrainder Leaves
- 5 gms curry leaves
- Grind all masalas together to form a thick paste.
- Cream the butter, sugar, milk powder and custard powder together.
- Mix baking powder with the flour and gradually add to above and mix well.
- Mix curd and water to the above mixture.
- Add the masala and knead a little to form a dough.
- Roll with a rolling pin using a little dry dough if needed (don't use too much though)
- Cut with round or any desired cutters or shape with hand.
- Place in a baking tray and bake at 150C for around 10 mins or till done.