• 1/2 Cup Whole Wheat flour
  • 1/2 cup Amarnath flour/Rajgira flour
  • 2-3 tbsp butter/coconut oil , @ room temperature
  • 1/4 Cup + 2 tbsp Warm water
  • 1/2 tsp cumin seeds
  • 1/2 tsp white sesame seeds
  • 1/2 tsp freshly ground pepper powder
  • 1 tsp kasuri methi/dried fenugreek leaves
  • salt to taste (approximately 1/2 tsp)


  • STEP 1
    Take both the flours in a bowl, add coconut oil/butter and rub it into the flour. Add cumin seeds, sesame seeds, pepper powder, kasuri methi and salt and mix well.
  • STEP 2
    Now add warm water little by little and make a soft pilable dough. Divide the dough into two halves. Roll out one half into a thin circle of 1/4 inch thickness. Using a cookie cutter, cut out circles from the rolled out dough. Repeat the same with the other half of the dough.
  • STEP 3
    Preheat the Oven to 170C. Line a baking tray with parchement or grease it with a blob of butter. Arrange the cut out cookies on the greased cookie sheet.
  • STEP 4
    Bake for 10 minutes, flip the cookies and bake again for another 10 minutes. Take it out, let them cool on the grill completely. Store the cookies in an air-tight container at room temperature.

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