Atta Biscuit

Name: Atta Biscuit
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 16 biscuits
Cuisine: Indian
Ingredients: Nandi Choker Sahit Atta (1.5 cups); Powdered sugar (1/2 cup); Ghee or unsalted butter (1/2 cup, soft); Milk (2 to 3 tbsp); Cardamom powder (1/2 tsp); Baking powder (1/2 tsp); Salt (a pinch); Optional: 1 tbsp finely chopped almonds or pistachios

33 min 16 biscuits Uses Nandi Choker Sahit Atta

Whole wheat atta biscuit recipe using Nandi Sharbati Atta. Crisp, lightly sweet, and healthier than maida cookies. Perfect with chai.

Ingredients

Nandi Choker Sahit Atta (1.5 cups)
Powdered sugar (1/2 cup)
Ghee or unsalted butter (1/2 cup, soft)
Milk (2 to 3 tbsp)
Cardamom powder (1/2 tsp)
Baking powder (1/2 tsp)
Salt (a pinch)
Optional: 1 tbsp finely chopped almonds or pistachios

Steps

Cream ghee and powdered sugar till light and fluffy. Add cardamom and salt.
Sift Nandi Atta with baking powder. Fold into the ghee mixture.
Add milk one tablespoon at a time till a soft, non-sticky dough forms. Wrap and rest for 10 minutes.
Roll the dough to about half a cm thickness. Cut into rounds or squares. Prick lightly with a fork.
Bake at 170 C for 16 to 18 minutes till the edges turn golden. The biscuits will firm up as they cool.
Cool fully on a rack. Store in an airtight jar for up to 2 weeks.

Kitchen Tips

Sharbati atta gives a nutty, soft crumb without needing maida. Do not skip the rest, it lets the gluten relax. Bake one tray at a time for even browning.