Crumbly Savoury Biscuits
Gluten Free and Delicious added to any meal
Ingredients
- 2/3 cup oat groats, ground coarsely on a medium flour mill setting - if you do not have a flour mill, grind the oats in a blender or a food processor
- 2/3 cup white basmati rice, ground coarsely on a medium flour mill setting - if you do not have a flour mill, pulse in a blender or a food processor till you get a grainy texture, similar to white sugar granules in appearance
- 1 tsp finely grated fresh ginger
- 1 tsp salt
- 1/4 tsp fenugreek powder
- 1 tsp celery seeds
- 1 tsp dried coriander leaves
- 2 tbsp ghee
- 1 tbsp ghee for frying
Instructions
- Combine all the ingredients (apart from the extra ghee for frying) with a fork.
- Add enough water to create a ball of sticky dough.
- Let the dough rest for 15 minutes.
- Using hands, divide the dough into 8 equal parts and roll them into balls.
- Flatten each ball into a biscuit 7-10 mm thick. Experiment with various shapes and patterns on top by using a skewer, a spoon, a pastry scraper and cookie cutters.
- Preheat a cast iron pan. I use a large pan on a large gas ring and preheat it well on low flame for ten minutes.
- Melt 1 tablespoon of ghee and fry the biscuits on one side on medium low flame for about 4 minutes, until golden.
- Flip the biscuits and fry on the other side for 2 more minutes.
- Switch the heat off and cover with a lid. Let them sit for 5 minutes before serving them.