Green Chutney Biscuits

I am dedicating this recipe of ‘”Green Chutney Biscuits” to my dad who is the biggest fan of coriander chutney I know. My father loves to have  spicy coriander chutney with every meal of the day. He can spare a curry or a veggie in a meal but never the coriander chutney. Mom always prepares a big box of coriander chutney at home and even before the first batch finishes second has to be kept ready for him. My father doesn’t like getting clicked. This one is a candid shot I could capture last year during Zoey’s Annual Day when my father held Elina. There are very few individual photographs of him that I have and this is the recent that I totally love.

This recipe is inspired by my love for hot besan pakodas (fritters) with coriander chutney. One day, it occurred to  me how yummy the combination would taste when turned into a bake. I can then enjoy it without any guilt anytime. After all, the only unhealthy part in the pakoda-chutney combination is the deep oil frying. And, the recipe of “Green Chutney Biscuits” came in to existence.

These biscuits are made with a combination of chickpea and whole wheat flours. Flavored with fresh coriander leaves, curry leaves, green chillies and ginger, they are super addictive and it gets difficult to stop at one. I have made them numerous times and every time they get over in a jiffy. Even my toddlers love their savory taste to my surprise.

Chickpea flour has double the amount of protein than whole-wheat flour and six times more than all-purpose flour. It’s an excellent source of folate, containing seven times more folate than whole-wheat flour. It also provides vitamin B-6, iron, magnesium and potassium.

Coriander, commonly known as ‘dhaniya’ in the Indian Subcontinent and cilantro in America and some parts of Europe, is a herb that is extensively used around the world as a condiment, garnish, or decoration on culinary dishes. The leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Cilantro has one of the best biochemical profiles among herbs that can detoxify your body. The leaves contain higher levels of potent anti-inflammatory flavonols which give the anti-diabetic nature to this herb. Cilantro has flavonoids that help by relieving menstrual cramps and muscle spasms.

The health benefits of curry leaves include aiding in weight loss, treating diarrhea, morning sickness, and nausea, controlling diabetes, improving eyesight, and reducing stress among others. They contain various antioxidant properties and have the ability to control many gastrointestinal problems. Curry leaves are also believed to have cancer-fighting properties and are known to protect the liver.

Ginger is most effective as a natural remedy for relieving  gastrointestinal issues, nausea, joint and muscle pains, fever, and menstrual cramping. It helps to lower blood sugar levels and improve various heart disease risk factors in patients with type 2 diabetes. Ginger can result in significant reductions in LDL cholesterol and blood triglyceride levels.

Green chilli is a rich source of vitamin C and contains large amount of Capsaicin, which decreases the blood sugar level and helps in pain relief. Consuming green chillies can help in the digestion process. People suffering from diabetes must include green chillies in their diet because it can take care of the increased sugar level and can further help in creating a balance in the body.

These crispy and spicy biscuits with all the health benefits of its wonderful ingredients are a delight for your taste buds. Every batch that you make gives its own sense of flavor since all vital ingredients used in the recipe are used fresh and may vary from one set to another. The spiciness from green chillies with ginger and the refreshing flavors from fresh coriander and curry leaves makes this recipe a must try.

This recipe has a very earthy Indian feel to it and is a perfect munching treat for your mornings or evenings. The biscuits don’t taste like the pakoda-chutney combination, I started off with. But, they have their own unique flavor which is difficult to resist. I am always tempted to pick up one more every time I start eating them. Try them sometime with your guests and I guarantee the plate will be empty in no time. I hope you enjoy this recipe as much as my family and friends do. Will be waiting to hear your experiences with the recipe. Happy Baking!! Stay Healthy!!

Green Chutney Biscuits

Healthy Savory Biscuits made using Gram Flour, Wheat Flour and Semolina Flour. Spiced with Green Chillies, fresh Coriander leaves, curry leaves and ginger, these biscuits are best for snack time.
Prep Time 20 mins
Cook Time 20 mins
Resting Time 30 mins
Total Time 1 hr 10 mins
Course Snack
Cuisine Indian
Servings 40

Ingredients
  

  • 1 cup Chickpea Flour (Besan)
  • 1 cup Whole Wheat Flour
  • 1/4 cup Semolina Flour (Fine-Variety)
  • 3 fistful Fresh Coriander Leaves
  • 3 fistful Fresh Curry Leaves
  • 3 Fresh Green Chillies (Medium Sized)
  • 1 inch Ginger Pod
  • 1 tsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Asafoetida Powder (Hing)
  • 2 tbsp Curd
  • 1/4 cup Olive Oil
  • 1-2 tbsp Water

Instructions
 

  • Sieve together Chickpea Flour, Whole Wheat Flour and Semolina Flour. Add in the dry spices: Salt, Turmeric Powder, Asafoetida Powder, Brown Sugar and Baking Powder.
  • Dip the coriander leaves, curry leaves and green chillies in water for 5 minutes to drain out any dust on them.
  • Grind the coriander leaves, curry leaves, green chillies and ginger to a coarse paste in a grinder.
  • Add curd and olive oil to flour mixture to get a crumbly mix.
  • Add in the green chutney mix to the dry flour. Knead into a dough adding water as much required. Do not add all the water at once. We just need to get the flour together to create a dough.
  • Let the dough rest in refrigerator for 30 minutes.
  • Preheat the oven to 200 degree Celsius. Roll the dough using rolling pin about 1/4 inch thick. Cut out the circles in the rolled dough.
  • Place the cut out biscuits on a parchment sheet on baking tray.
  • Bake the biscuits for 18 minutes and then flip them over to bake for another 2-3 minutes.
  • Remove the biscuits from oven and let them cool down. They will harden as they cool. Store them in an airtight container and enjoy them with a hot cup of tea or coffee or just as it is.

Notes

  1. Since the recipe uses fresh leaves, chillies and ginger, the taste may vary from batch to batch depending on the pungency of chillies and ginger.
  2. You may adjust the spices as per your liking. Sugar may be omitted or increased by a teaspoon to adjust the taste to your liking.
  3. Rice flour may be used in absence of semolina flour.
  4. Baking time may vary depending on size and thickness of the biscuits. Please keep an eye on the bake after 15 minutes and flip over the biscuits when the base starts to turn brown.
Keyword crackers, healthycrackers, indian, savorycrackers

 

STEPS FOR MAKING GREEN CHUTNEY BISCUITS:

Step 1: Sieve together Chickpea Flour, Whole Wheat Flour and Semolina Flour. Add in the dry spices: Salt, Turmeric Powder, Asafoetida Powder, Brown Sugar and Baking Powder.

Step 2: Dip the coriander leaves, curry leaves and green chillies in water for 5 minutes to drain out any dust on them.

Step 3: Grind the coriander leaves, curry leaves, green chillies and ginger to a coarse paste in a grinder.

Step 4: Add curd and olive oil to flour mixture to get a crumbly mix.

Step 5: Add in the green chutney mix to the dry flour. Knead into a dough adding water as much required. Do not add all the water at once. We just need to get the flour together to create a dough.

Step 6: Let the dough rest in refrigerator for 30 minutes.

Step 7: Preheat the oven to 200 degree Celsius. Roll the dough using rolling pin about 1/4 inch thick. Cut out the circles in the rolled dough.

Step 8: Place the cut out biscuits on a parchment sheet on baking tray. Poke them with a fork to avoid puffing.

Step 9: Bake the biscuits for 18 minutes and then flip them over to bake for another 2-3 minutes.

Step 10: Remove the biscuits from oven and let them cool down. They will harden as they cool. Store them in an airtight container and enjoy them with a hot cup of tea or coffee or just as it is.

 

 

RECIPE NOTES:

  1. Since the recipe uses fresh leaves, chillies and ginger, the taste may vary from batch to batch depending on the pungency of chillies and ginger.
  2. You may adjust the spices as per your liking. Sugar may be omitted or increased by a teaspoon to adjust the taste to your liking.
  3. Rice flour may be used in absence of semolina flour.
  4. Baking time may vary depending on size and thickness of the biscuits. Please keep an eye on the bake after 15 minutes and flip over the biscuits when the base starts to turn brown.

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