Salted Ajwaini Cookies
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Carom seeds (ajwain)
Soft butter
Eggs
refined flour
About Salted Ajwaini Cookies
Table of Contents
These salty biscuits
with carom seeds flavour are very refreshing
- Carom seeds (ajwain) 1 tsp
- Soft unsalted butter 150 gms
- Egg 1
- Refined flour (maida) 250 gms + to dust
Step 1.Preheat oven to 180º C. Line a baking tray with butter paper.
Step 2.Take soft butter in a mixing bowl, break the egg into it and beat with an electric beater.
Read MoreIngredients
- Carom seeds (ajwain) 1 tsp
- Soft unsalted butter 150 gms
- Egg 1
- Refined flour (maida) 250 gms + to dust
- Salt to taste
- Egg wash
- Egg 1
How to Make Salted Ajwaini Cookies (Stepwise Photos)
Method
- Preheat oven to 180º C. Line a baking tray with butter paper.
- Take soft butter in a mixing bowl, break the egg into it and beat with an electric beater.
- Add flour and salt and fold in well. Knead into a dough ensuring that you do not over knead.
- Dust the work top with some dry flour, keep the dough on it and roll gently and carefully.
- Sprinkle carom seeds and press gently. Cut into cookies of a desired shape different shaped cookie cutters and keep them on the baking tray.
- Mix the egg with 2 tbsps water in a small bowl for egg wash. Brush the cookies with this. Keep the tray in the preheated oven and bake for 15-20 minutes.
- Bring the tray out of the oven and let it cool before arranging on a serving platter and serving.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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