Masala Biscuit


An easy to make savory biscuit that can be enjoyed with some hot chai 🙂


  • Maida (All purpose flour) – 2 cups
  • Baking powder – 1/2 tsp
  • Powdered sugar – 1 tbsp
  • Butter – 1/2 cup
  • Curd – 1/4 cup (If using thick curd, 1/8 cup water is an additional ingredient)
  • Ginger – 2 cm, finely chopped
  • Green chillies – 2-3, finely chopped
  • A few curry leaves, finely chopped
  • A few coriander leaves, finely chopped


  • Sift maida with baking powder and salt
  • Place the butter outside for 5-10 minutes so that it reaches a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • Beat the butter and sugar until frothy
  • Add the maida and mix well in one direction so that no air bubbles are formed
  • Add the rest of the ingredients and knead into a dough. ( The dough should have a spreadable consistency. If the mixture is too stiff, a little more curd can be added)
  • Grease a cookie tray or any baking tray with ghee. Lightly dredge the tray with flour, turning the tray so that a light film of flour coats the entire inside of the tin
  • Roll out the dough onto a greased sheet (greased with some ghee or butter) about 5 mm thick
  • Cut into squares or rectangles or your desired shape and place the biscuits on the greased tray
  • The key to getting a crisp biscuit is : 1. each biscuit should not bee too thick and 2. you should use a flat baking tray or cookie tray (A cake tin does not give very crisp biscuits)
  • Bake in the oven for approximately 20 minutes at 150 degrees Celsius or 300 degrees Fahrenheit (Note: This may vary accordingly to your oven). The biscuit must turn golden brown on both sides. Half way through the baking (around 10 minutes), turn the biscuit on the other side
  • Once the biscuits are done, cool them for at least 10-15 minutes (Only when they cool well, they will taste crispy)

Enjoy with some hot chai 🙂


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