How to Make Spicy Vegetable Biscuit (Traditional & Healthy Version)
Spicy Vegetable Biscuit is a unique Indian twist on the classic biscuit, combining the warmth of freshly baked 'atta' biscuits with a medley of vibrant, locally-sourced vegetables and aromatic spices. This dish is rooted in North Indian culinary tradition, where savory snacks are enjoyed during tea time or light lunch, especially in regions like Punjab and Delhi. The inclusion of vegetables like carrots, capsicum, and peas brings both color and nutrition, making it not just a treat for the palate but also for the health-conscious. With the fusion of classic masalas such as jeera (cumin), dhania (coriander), and a hint of mirch (red chili), Spicy Vegetable Biscuits deliver a crunchy texture and a burst of flavors. These biscuits are perfect for Indian celebrations and festivals, like Holi and Diwali, where savory snacks complement sweet treats. Ideal for those looking for a wholesome, vegetarian lunch option, this recipe is easy to prepare and fits well into a balanced diet. Enjoy them with masala chai or as a lunchbox snack for kids and adults alike.
Ingredients
- 1 cup Whole wheat flour (Atta)
- 1/4 cup Carrot (Grated, gajar)
- 1/4 cup Capsicum (Finely chopped, shimla mirch)
- 1/4 cup Green peas (Boiled, matar)
- 1/4 cup Onion (Finely chopped, pyaz)
- 1 tsp Cumin seeds (Jeera)
- 1/2 tsp Coriander powder (Dhania powder)
- 1/2 tsp Red chili powder (Lal mirch)
- 1/2 tsp Salt (Namak)
- 2 tbsp Low-fat curd (Dahi)
- 2 tbsp Olive oil (Or any cold-pressed oil)
- 1/2 tsp Baking powder
- 2 tbsp Fresh coriander leaves (Hara dhania, chopped)
Step-by-step instructions
Step 1 · Preheat your oven to 180°C (356°F)
Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper.
Step 2 · In a large mixing bowl
In a large mixing bowl, combine atta, baking powder, salt, cumin seeds, coriander powder, and red chili powder.
Step 3 · Add grated carrot
Add grated carrot, chopped capsicum, green peas, onion, and coriander leaves to the dry mixture.
Step 4 · Pour in olive oil and low-fat curd
Pour in olive oil and low-fat curd. Mix gently to form a soft dough. If needed, add a tablespoon of water.
Step 5 · Roll out the dough to about 1 cm thickness
Roll out the dough to about 1 cm thickness. Cut into biscuit shapes with a cookie cutter or knife.
Step 6 · Place biscuits on the tray
Place biscuits on the tray, leaving space between each. Bake for 18-20 minutes or until golden and crisp.
Step 7 · Cool the biscuits for 5 minutes before serving
Cool the biscuits for 5 minutes before serving. Enjoy with mint chutney or masala chai.
Why this recipe is healthy
This dish is healthy because it uses whole wheat atta instead of refined flour, incorporates a variety of vegetables, and opts for low-fat curd and olive oil. The combination keeps calories in check while boosting fibre, vitamins, and minerals. There are no artificial ingredients or preservatives, and the biscuits are baked, not fried, making them ideal for weight management, diabetes, and overall wellness.
A note on tradition
Spicy Vegetable Biscuit is a modern take on India's age-old savory snacks, with roots in North Indian tea-time culture. Traditionally, biscuits and savory baked goods are enjoyed during festivals like Holi and Diwali, or served as part of lunch or snack platters. Regional variations exist, such as adding methi (fenugreek) in Gujarat or using ajwain (carom seeds) in Rajasthan. These biscuits are popular for their easy storage and portability, making them ideal for lunchboxes and picnics.