Spicy Herb Biscuit
Lunch • India
How to Make Spicy Herb Biscuit (Traditional & Healthy Version)
Spicy Herb Biscuit, popularly known as Masala Biscuit in India, is a savory baked snack that combines the richness of Indian herbs and spices with the comforting crunch of a biscuit. Traditionally enjoyed with evening chai, these biscuits are a staple in many Indian households, especially during the festive seasons like Diwali and Holi, when families come together to share homemade treats. The burst of flavors from fresh dhania (coriander), pudina (mint), and green chilies make these biscuits uniquely Indian, reflecting the country’s love for bold, aromatic tastes. What sets the Indian Spicy Herb Biscuit apart is its versatility; it can be served as a mid-day snack, a light lunch accompaniment, or even packed into tiffin boxes for school and office. Made with atta (whole wheat flour) and minimal oil, this healthy recipe skips the refined ingredients often found in store-bought options, making it a guilt-free pleasure for calorie-conscious eaters. By balancing nutrition and taste, these biscuits are an excellent choice for anyone looking to indulge in authentic Indian flavors while keeping health in check.
Ingredients(for 2 medium biscuits)
- 1 cup Whole wheat flour (atta)
- 2 tablespoons Besan (gram flour) (chickpea flour)
- 2 tablespoons Fresh coriander leaves (dhania, finely chopped)
- 1 tablespoon Fresh mint leaves (pudina, finely chopped) - optional
- 1 Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 1/2 teaspoon Ajwain (carom seeds) (for digestion)
- 1/4 teaspoon Red chili powder (lal mirch)
- to taste Salt (namak)
- 1/2 teaspoon Baking powder
- 2 tablespoons Cold unsalted butter or ghee (makhan or desi ghee)
- 2 tablespoons Low fat curd (dahi)
Instructions
- 1
In a large mixing bowl, combine atta, besan, salt, baking powder, ajwain, and red chili powder. Mix well to ensure even distribution of the dry ingredients.
3 minutes
Sift the flour to get a lighter biscuit texture.
- 2
Add the cold butter or ghee to the flour mixture. Rub with fingertips until the mixture resembles coarse crumbs.
3 minutes
Use chilled butter/ghee for a flakier biscuit.
- 3
Stir in chopped coriander, mint, green chili, and ginger. Mix until the herbs are evenly distributed.
2 minutes
Squeeze excess moisture from herbs to avoid soggy dough.
- 4
Add curd gradually and knead into a soft, pliable dough. If needed, add a teaspoon of water.
3 minutes
Do not over-knead; just bring the dough together.
Why This Dish is Healthy
This Spicy Herb Biscuit recipe is baked, not fried, uses whole wheat flour for complex carbohydrates, and includes fresh herbs for natural flavor and nutrients. By avoiding refined flour and excess butter, it is significantly lower in saturated fats and calories. The high fiber content supports digestion and satiety, making it a wholesome snack or lunch accompaniment for those tracking their macros and calories.
Spicy Herb Biscuits made with atta and besan are rich in dietary fiber, plant-based protein, and essential minerals like iron and magnesium. The addition of fresh herbs like dhania and pudina provides antioxidants and vitamins A, C, and K. Ajwain aids digestion, while using low-fat curd and minimal ghee keeps the fat content in check. These biscuits offer a balanced blend of carbs, proteins, and healthy fats for sustained energy without empty calories.
Pro Tips
- 💡Tip 1: Always use cold butter or ghee for a crumbly biscuit texture.
- 💡Tip 2: Add herbs just before shaping to retain freshness and color.
- 💡Tip 3: Let baked biscuits cool completely before storing to prevent sogginess.
Storage & Serving
Store cooled biscuits in an airtight container for up to 7 days. Keep away from moisture to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
