A delicious and nutritious snack that can be enjoyed any time of day, atta biscuits are a flavorful, crunchy, and hearty treat. Made with whole wheat flour, these biscuits are a healthy alternative to many other processed snacks. They’re perfect for tea-time, lunch boxes, or just as a snack in between meals.
Ingredients:
Atta biscuits are made with only a few simple ingredients:
- 2 cups whole wheat flour
- ¼ teaspoon baking soda
- 3 tablespoons unsalted butter
- 1 cup ghee
- 3/4 cup sugar
- 1/2 teaspoon cardamom powder
- 1 cup curd
- 4 tablespoons almond powder
- 4 tablespoons walnut powder
- 4 tablespoons almond slivers
- 4 tablespoons walnut slivers
Instructions:
To make atta biscuits, start by preheating your oven to 350°F. In a large bowl, combine the whole wheat flour, baking soda, butter, ghee, and sugar. Using your hands, knead the dough until it’s uniform and well-combined.
Next, add the cardamom powder, curd, almond powder, walnut powder, almond slivers, and walnut slivers to the dough and mix everything together. If the dough seems too dry, you can add a little bit of water.
Dust a rolling surface with flour and roll out your dough until it’s ¼-inch thick. Using a biscuit cutter or a cookie cutter, cut out the shapes of your biscuits. Place the biscuits on a greased baking sheet and bake for 20 minutes or until golden brown.
Let the biscuits cool on a wire rack and then enjoy!
FAQ
Q: How should I store atta biscuits?
A: Atta biscuits can be kept in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to two months.
Q: Can I make atta biscuits without sugar?
A: Yes, if you would like to make sugar-free atta biscuits you can replace the sugar with a sugar-free alternative like Stevia or Monkfruit.
Q: Is it necessary to use ghee in atta biscuits?
A: Yes, ghee/butter is necessary as it gives the biscuits flavor. However, you can replace the ghee/butter with coconut oil if desired.
Video Tutorial
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Atta Biscuits Recipe + Video | Eggless Whole Wheat Biscuits | My Ginger
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