Skinny Masala Biscuits

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masala biscuits

Savory quick breads are one of my specialties and I think I have a new favorite. Considering how much I enjoy all things Indian, it's not surprising these ones pack a bit of heat. Not quite a cracker and not exactly a biscuit, these savory spicy delights are just the ideal accompaniment to go along with your favorite curry or if you please, a snack all on their own. They are that good with all of the glorious seasoning and spice. I even enjoyed them for breakfast. They have a somewhat flaky texture with a bit of a crunch. You can roll them a bit thinner if you want them a bit crispier.

spicy masala biscuits

Skinny Masala BiscuitsSkinny Masala Biscuits
Recipe by
Cuisine: Indian
Published on September 9, 2014

Thin, crispy and flaky biscuit crackers seasoned with chilies, sun-dried tomatoes and Indian masala spices — a delicious and zesty snack

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  • 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped
  • 1 3/4 cup spelt or all-purpose flour
  • 1/4 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 tablespoon coconut sugar
  • 2 tablespoons dried curry leaves, crumbled into small pieces
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper, or to taste
  • 1/2 cup (1 stick) chilled butter, cut into rough pieces
  • 3 green chilies, seeded and finely chopped
  • 4 tablespoons cold yogurt (Greek yogurt is best)
  • 1 to 2 tablespoons sesame seeds
  • Soak the sun-dried tomatoes in hot water for 30 minutes, then drain, squeezing the moisture out of the tomatoes. Chop finely and set aside.

  • In a large bowl, combine the flours, baking powder, baking soda, cumin, coriander, ginger, sugar, curry leaves, salt and pepper. Using a pastry cutter, cut the butter into the mixture until it is reduced to small pea-size crumbs.

  • Stir in the chilies and sun-dried tomatoes. Stir in the yogurt until combined. Bring the dough together with your hands and shape into a ball. Wrap with plastic wrap and chill in the refrigerator for a few hours.

  • Preheat an oven to 350° and line a baking sheet with parchment paper.

  • On a lightly floured surface, flatten the dough and roll out to roughly 1/8 to 1/4 inch thickness. Sprinkle the sesame seeds on top and roll lightly to press them in. Cut with cookie cutters about 2 1/2 inches in diameter and transfer to the prepared baking sheet.

  • Bake in the preheated oven for 20 to 25 minutes until nicely browned on top. Let the biscuits cool on the pan for a few minutes and then transfer to a wire rack to cool.

Makes 12 to 16 biscuits

masala biscuits

More biscuits from my kitchen you are sure to enjoy:
Lime Biscuit Thins
Poppy Seed Cheese Biscuits
Blueberry Lime Biscuits
Whole Wheat Olive Oil Biscuits

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1 comment:

Joanne said...

I would definitely be happy to come home and snack away on these for hours!