These Atta biscuits taste best when dipped in chai or hot milk. In Punjabi or North Indian household, chai/tea is served with some biscuits/cookies or rusk or samosa or pakoda (fritters). In India, crispy cookies are known as biscuits. Cookies are typically sweet snacks where as biscuit can be both sweet and savoury. Moreover, biscuit are generally crisp compared to cookies which are chewy in nature. Homemade Atta biscuits are even healthier than that purchased from the market. Almost every one loves these yummy Whole Wheat Biscuits. Give this recipe a try and enjoy traditional Atta Patti with your morning or evening Chai!
With this recipe, you can also checkout more Punjabi traditional tea-time snacks recipes like Punjabi Masala Methi Mathri Recipe, Feeki or Meethi Matthe, Gur Paare Recipe, Namakpara Recipe, Bajra Til Tikki Recipe and Bajre Gud ki Roti. You can also checkout my other eggless baking recipes like Eggless Whole Wheat Choco Chip Cookies Recipe, Eggless Vanilla Cookies Recipe, Chocolate Brownie Recipe, Mini fruit Tarts Recipe, Eggless whole wheat rava Cake, Marble Cake Recipe , Rainbow Cake Recipe and Tutti fruiti Cake Recipe.
Finally, I would like you to checkout my other recipes collection like
- Dessert & Indian Sweets Recipes Collection,
- Snacks Recipes Collection and
- Breakfast Recipes Collection.
Instructions for how to make Traditional Punjabi Atta Biscuits:
- Firstly, take 1/2 cup clarified butter/ ghee and 1 cup sugar in a large mixing bowl.
- Beat the sugar and ghee well with the help of hand mixer or whisk, until it becomes fluffy, light and creamy mixture.
- Then add 2 cups of whole wheat flour/ gehun ka atta and 1 tsp baking powder to it. Mix and crumble the ingredients well with hand.
- Next add 1/3 cup milk gradually and start to combine well. Just combine to form a dough, there is no need to knead it.
- Grease the Sev maker and single lined mould as shown in the picture.
- Take one big ball sized soft dough and make a log. Then place the log in the sev maker to fill it.
- Now roll the sev machine and take the biscuit shaped spread on your hand, else take a lemon sized small ball, roll it and flattened it with your fingers. Alternatively, flatten the dough with rolling pin and cut the cookies with cookie cutter.
- Place the cut dough on to a tray lined with baking paper.
- Bake the biscuits in preheated oven at 150°C or 300°F for 12 minutes or till the edges turn slightly golden. If you are making hand rolled cookies then it will take little longer time around 15-18 minutes.
- Allow the biscuit to cool completely. Biscuits will be soft when hot, and turns crunchy and crispy when cooled.
- Punjabi Atta Biscuits are ready to serve with Chai or store in airtight container for at least 3 weeks.
1. Firstly, take 1/2 cup clarified butter/ ghee in a large mixing bowl.
2. Then add 1 cup granulated sugar to it. I have used light brown sugar, you can use granulated white sugar or brown sugar or jaggery.
3. Beat the sugar and ghee well with the help of hand mixer or whisk.
4. Until it becomes fluffy, light and creamy mixture.
5. Then add 2 cups of whole wheat flour/ gehun ka atta to it. Mix and crumble the ingredients well with hand.
6. Now add 1tsp baking powder. Mix it also well. You can even add baking powder with Atta and then mix together.
7. Next add 1/3 cup milk gradually and start to combine well.
8. Just combine to form a dough, there is no need to knead it.
9. Grease the Sev maker and single lined mould as shown in the picture.
10. Take one big ball sized soft dough and make a log.
11. Then place the log in the sev maker to fill it.
12. Now roll the sev machine and take the biscuit shaped spread on your hand. You can make small or big sized biscuits. I have made medium-sized. Please refer picture for more clarity.
13. If you don't want to use Sev machine. Then take lemon sized small ball. Roll it and flattened it with your fingers, even you can make Good day cookies like design with fork as shown in the attached photo. Alternatively, flatten the dough with rolling pin and cut the cookies with cookie cutter.
14. Place the cut dough on to a tray lined with baking paper.
15. Bake the biscuits in preheated oven at 150°C or 300°F for 12 minutes or till the edges turn slightly golden. If you are making hand rolled cookies then it will take little longer time around 15-18 minutes. I have placed two cookie trays at a time and baked in two times, that's why I have mentioned 25 minutes cooking time.
16. Allow the biscuit to cool completely. Biscuits will be soft when hot, and turns crunchy and crispy when cooled.
17. Punjabi Atta Biscuits are ready to serve with Chai or store in airtight container for at least 3 weeks.
Tips:
- You may use unsalted butter or salted butter in place of ghee, but I highly recommend using the ghee, as ghee is used in its traditional recipe.
- Always use softened ghee or butter instead of melted ghee/ butter in this recipe because it has a different chemical reaction in the oven. it has a different chemical reaction in the oven.
- I have used granulated sugar here which is a lot finer that the sugar we get in India. If you are using regular cane sugar from India, just pulse it in a mixer to make it little fine.
- You can also add cardamom powder or nutmeg powder for flavouring.
- While baking, keep an eye on biscuits after 10 minutes, as they burn very quickly if over cooked.
- Once the biscuits are baked, allow it cool for 10-15 minutes and then remove from the baking tray.
- I got around 600 gm biscuits, as the number of cookies depends on the shape and size of biscuit.
- These Crispy Punjabi Atta Biscuits tastes great, when prepared with the flavour of Ghee only.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1/2 cup clarified butter/ ghee in a large mixing bowl.
2. Then add 1 cup granulated sugar to it. I have used light brown sugar, you can use granulated white sugar or brown sugar or jaggery.
3. Beat the sugar and ghee well with the help of hand mixer or whisk.
4. Until it becomes fluffy, light and creamy mixture.
5. Then add 2 cups of whole wheat flour/ gehun ka atta to it. Mix and crumble the ingredients well with hand.
6. Now add 1tsp baking powder. Mix it also well. You can even add baking powder with Atta and then mix together.
7. Next add 1/3 cup milk gradually and start to combine well.
8. Just combine to form a dough, there is no need to knead it.
9. Grease the Sev maker and single lined mould as shown in the picture.
10. Take one big ball sized soft dough and make a log.
11. Then place the log in the sev maker to fill it.
12. Now roll the sev machine and take the biscuit shaped spread on your hand. You can make small or big sized biscuits. I have made medium-sized. Please refer picture for more clarity.
13. If you don't want to use Sev machine. Then take lemon sized small ball. Roll it and flattened it with your fingers, even you can make Good day cookies like design with fork as shown in the attached photo. Alternatively, flatten the dough with rolling pin and cut the cookies with cookie cutter.
14. Place the cut dough on to a tray lined with baking paper.
15. Bake the biscuits in preheated oven at 150°C or 300°F for 12 minutes or till the edges turn slightly golden. If you are making hand rolled cookies then it will take little longer time around 15-18 minutes. I have placed two cookie trays at a time and baked in two times, that's why I have mentioned 25 minutes cooking time.
16. Allow the biscuit to cool completely. Biscuits will be soft when hot, and turns crunchy and crispy when cooled.
17. Punjabi Atta Biscuits are ready to serve with Chai or store in airtight container for at least 3 weeks.
Leave a Reply