Eggless Atta Biscuits (No Oven)
Eggless Atta Biscuits (No Oven)
Ingredients
- 1/2 cup ghee, softened
- 1/2 cup icing sugar
- 1 1/2 cups whole wheat flour, (atta)
- 1/4 teaspoon salt
- 1 teaspoon jeera, (cumin seeds)
- 2 tablespoons milk, or as needed
For Preheating
- 1 cup salt, for kadai base
Instructions
- 1
Add a layer of salt to the bottom of a kadai (wok). Place a metal stand in the center of the salt. Cover the kadai with its lid and heat it over medium-high heat for 10 minutes to preheat.
⏱️ 10 min - 2
In a mixing bowl, combine the softened ghee and icing sugar. Mix them with a spatula until the mixture becomes light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the whole wheat flour (atta), 1/4 teaspoon of salt, and jeera (cumin seeds) to the ghee and sugar mixture. Pour in 2 tablespoons of milk. Bring all the ingredients together to form a soft, pliable dough. Add more milk, 1 teaspoon at a time, if the dough is too dry.
⏱️ 5 min
- 4
Transfer the prepared dough into a piping bag fitted with a serrated strip nozzle (such as #199). Pipe rectangular shapes onto a metal plate, leaving a small space between each biscuit.
⏱️ 5 min
- 5
Place the metal plate with the piped biscuits into the freezer for 10 minutes. This helps the biscuits hold their shape during baking.
⏱️ 10 min
- 6
Carefully place the plate with the frozen biscuits onto the metal stand inside the preheated kadai. Cover the kadai with its lid and cook for 15 minutes, or until the biscuits are golden brown and firm to the touch.
⏱️ 15 min
- 7
Once baked, carefully remove the biscuits from the kadai. Let them cool completely on the plate before serving. The atta biscuits are ready to enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Eggless Atta Biscuits (No Oven)
- 1/2 cup ghee, softened
- 1/2 cup icing sugar
- 1 1/2 cups whole wheat flour, (atta)
- 1/4 teaspoon salt
- 1 teaspoon jeera, (cumin seeds)
- 2 tablespoons milk, or as needed
For Preheating
- 1 cup salt, for kadai base
Instructions
- 1
Add a layer of salt to the bottom of a kadai (wok). Place a metal stand in the center of the salt. Cover the kadai with its lid and heat it over medium-high heat for 10 minutes to preheat.
⏱️ 10 min - 2
In a mixing bowl, combine the softened ghee and icing sugar. Mix them with a spatula until the mixture becomes light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the whole wheat flour (atta), 1/4 teaspoon of salt, and jeera (cumin seeds) to the ghee and sugar mixture. Pour in 2 tablespoons of milk. Bring all the ingredients together to form a soft, pliable dough. Add more milk, 1 teaspoon at a time, if the dough is too dry.
⏱️ 5 min - 4
Transfer the prepared dough into a piping bag fitted with a serrated strip nozzle (such as #199). Pipe rectangular shapes onto a metal plate, leaving a small space between each biscuit.
⏱️ 5 min - 5
Place the metal plate with the piped biscuits into the freezer for 10 minutes. This helps the biscuits hold their shape during baking.
⏱️ 10 min - 6
Carefully place the plate with the frozen biscuits onto the metal stand inside the preheated kadai. Cover the kadai with its lid and cook for 15 minutes, or until the biscuits are golden brown and firm to the touch.
⏱️ 15 min - 7
Once baked, carefully remove the biscuits from the kadai. Let them cool completely on the plate before serving. The atta biscuits are ready to enjoy.
⏱️ 2 min