Patanjali Marie Biscuit
Lunch • India
How to Make Patanjali Marie Biscuit (Traditional & Healthy Version)
Patanjali Marie Biscuit is a popular Indian tea-time snack, cherished for its light, crisp texture and subtle sweetness. Rooted in the tradition of pairing biscuits with chai, Marie Biscuit has become a staple in households across India, especially during casual gatherings, family get-togethers, and festive occasions like Diwali and Holi. Patanjali Marie Biscuit distinguishes itself with its health-conscious ingredients, often using atta (whole wheat flour), making it a better choice for mindful eaters. The taste is delicately balanced, allowing it to be enjoyed on its own or dunked in masala chai. Its versatility makes it a hit for lunchboxes, mid-day snacks, or as a light accompaniment to breakfast. This homemade version is crafted to keep calories in check, using minimal sugar and healthy fats. It’s perfect for those tracking their macros, maintaining a vegetarian diet, or looking for wholesome alternatives to store-bought biscuits. The recipe is simple, making it easy to prepare for everyday meals or festive events.
Ingredients(for 5-6 biscuits per serving)
- 1 cup Atta (whole wheat flour) (Provides fiber and nutrition)
- 2 tbsp Suji (semolina) (Adds a crisp texture)
- 1/4 cup Milk (Doodh; can use plant milk for vegan)
- 2 tbsp Jaggery powder (Gur; natural sweetener)
- 2 tbsp Sunflower oil (Healthy fat; can use ghee)
- 1/2 tsp Baking powder
- 1/4 tsp Salt (Namak)
- 1/2 tsp Cardamom powder (Elaichi) - optional
- 1/2 tsp Vanilla essence - optional
- as needed Water (For kneading)
Instructions
- 1
Combine atta, suji, baking powder, and salt in a large mixing bowl.
3 minutes
Sifting the dry ingredients ensures an even texture.
- 2
Add jaggery powder, cardamom powder, and vanilla essence to the dry mixture.
2 minutes
Mix thoroughly to distribute sweetness and aroma.
- 3
Pour in milk and sunflower oil. Begin kneading, adding water little by little to form a soft dough.
5 minutes
Do not over-knead; a soft dough yields crisp biscuits.
- 4
Roll out the dough on a flat surface to 1/8-inch thickness.
3 minutes
Use a rolling pin and sprinkle flour to avoid sticking.
Why This Dish is Healthy
Homemade Patanjali Marie Biscuits are healthier than store-bought varieties because they are made with whole wheat flour and jaggery, avoiding refined sugars and flours. Sunflower oil or ghee offers beneficial fats, while the absence of preservatives ensures purity. This recipe is low in sugar and calories, ideal for those monitoring their diet, weight, or blood sugar. It’s also adaptable for vegan and diabetic diets.
This Patanjali Marie Biscuit recipe uses atta, which is rich in dietary fiber, aiding digestion and providing sustained energy. Suji adds protein and texture. Jaggery is a natural sweetener, supplying minerals like iron and potassium, while sunflower oil contains healthy unsaturated fats. The use of milk increases calcium and protein content. Overall, these biscuits offer a balance of carbs, protein, and healthy fats, making them a nutritious snack for all age groups.
Pro Tips
- 💡Tip 1: Roll dough evenly for uniform baking.
- 💡Tip 2: Use fresh atta for best flavor and nutrition.
- 💡Tip 3: Prick biscuits well to avoid puffing during baking.
Storage & Serving
Store cooled biscuits in an airtight container for up to 10 days. Keep in a dry place to maintain crispness. Avoid refrigeration, as it can make biscuits soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 48.0 kcal |
