Last month, I took part in the mega blogging marathon. While going through the recipes posted by friends, this recipe by Suma was so captivating. I bookmarked it and tried it the next day. This cookie is so much like out pakora in baked version and the flavours added are so Indian. So if you love pakoras and want to indulge in a guilt free version then this is the perfect recipe for that.
I felt that even after baking it for long there was a slight hint of raw besan odour in the cookies. But still it didn’t affect the taste too much. Next time I will be roasting the besan before mixing the dough so that even that hint of odour will be vanished. I loved the spices in the cookies and the cookie turned out so delicious. If you are a fan of savoury bakes then you need to try this. Roll the dough between papers to make life easier. It will be sticky if you make this on counter top.
Makes 2 dozen cookies
Recipe Source: Veggie Platter
Besan / Chickpea Flour-2 cups
Baking Powder-1 tsp
Red Chilly Powder-1 tsp
Kasuri Methi-3 tbs
Warm Water-3-6 tbs
Roasted White Sesame seeds-3-4 tbs
Roast chickpea flour in a pan until it turns slightly brown.
Allow it to cool.
Preheat oven to 175°C.
In a bowl add together chickpea flour, salt, asafoetida, red chilly powder, turmeric powder and kasuri methi.
Add oil and mix to form a crumbly mixture.
Add warm water little by little until the dough comes together.
Grease your hands while handling the dough.
Place the dough between two greased papers and roll it into a rectangle of even thickness.
Now spread the roasted sesame seeds on top, place the paper again on the dough and roll it once again to embed the seeds.
Slice into small squares.
Arrange on a greased baking tray and bake the cookies for 15-20 minutes.
Arrange on wire rack and allow it to cool completely before storing in an airtight jar.
Serve and enjoy!!