Eggless Ragi & Whole Wheat Crisp Biscuits Recipe
A vegetarian Continental recipe with ragi flour (finger millet/ nagli), whole wheat flour, butter - cold. Ready in 1h 20m, serves 5.
Curated byLucas Dubois🇫🇷
Instructions
23 steps- 1
To begin making the Eggless Ragi & Whole Wheat Crisp Biscuits recipe, firstly roast the ragi flour in a cast iron pan on a medium low flame
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 2
Keep tossing for a few minutes until the aroma of roasted flour fills the air
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 3
In a mixing bowl, add sifted whole wheat flour and the roasted ragi flour
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 4
Also add sifted baking powder to the flour and give it a gentle mix
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)baking powder(1 teaspoon) - 5
Refrigerate butter for 20 minutes and cut it into cubes
butter - cold(1/2 cup) - 6
Add these butter cubes to the flour mix
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)butter - cold(1/2 cup) - 7
Mix the flour with the butter with your finger tips till you get a coarse mixture
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)butter - cold(1/2 cup) - 8
Add powdered sugar and mix
sugar - powdered(1/2 cup)baking powder(1 teaspoon) - 9
Add milk 1 tablespoon at a time and bring the mixture together like a dough
tablespoons milk - to knead the dough(2) - 10
If you add too much liquid or too less liquid it will not hold the shape and will crumble
- 11
Cover it with a cling wrap and refrigerate for 15 to 20 minutes
- 12
Roll the dough on a flat counter using a roller pin
tablespoons milk - to knead the dough(2) - 13
You may dust a little with wheat flour to prevent it from sticking
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 14
The rolled dough should not be very thin nor very thick, just right
tablespoons milk - to knead the dough(2) - 15
Cut it into desired shapes
- 16
I am using a circular biscuit cutter, you can use cookie cutters or even lids
- 17
Place the biscuits on a greased baking sheet
baking powder(1 teaspoon) - 18
You can use a sharp knife or spatula to lift it up
- 19
You can line the baking sheet with parchment paper
baking powder(1 teaspoon) - 20
I am using a silicon mat to prevent sticking to the bottom
- 21
You can make striped design with a fork and bake it in a preheated oven on 180 degree C for 15 to 18 minutes in the middle rack until they acquire a slight brown colour
- 22
The biscuits will still me soft as you remove them from the oven
- 23
Let the cool down on a wire rack until they become crisp and delicious!Serve Eggless Ragi & Whole Wheat Crisp Biscuits with a cup of Masala Chai and Paneer Tikka Wraps for a tea break with your friends and family
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)
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Eggless Ragi & Whole Wheat Crisp Biscuits Recipe
A vegetarian Continental recipe with ragi flour (finger millet/ nagli), whole wheat flour, butter - cold. Ready in 1h 20m, serves 5.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Eggless Ragi & Whole Wheat Crisp Biscuits recipe, firstly roast the ragi flour in a cast iron pan on a medium low flame
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 2
Keep tossing for a few minutes until the aroma of roasted flour fills the air
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 3
In a mixing bowl, add sifted whole wheat flour and the roasted ragi flour
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 4
Also add sifted baking powder to the flour and give it a gentle mix
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)baking powder(1 teaspoon) - 5
Refrigerate butter for 20 minutes and cut it into cubes
butter - cold(1/2 cup) - 6
Add these butter cubes to the flour mix
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)butter - cold(1/2 cup) - 7
Mix the flour with the butter with your finger tips till you get a coarse mixture
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)butter - cold(1/2 cup) - 8
Add powdered sugar and mix
sugar - powdered(1/2 cup)baking powder(1 teaspoon) - 9
Add milk 1 tablespoon at a time and bring the mixture together like a dough
tablespoons milk - to knead the dough(2) - 10
If you add too much liquid or too less liquid it will not hold the shape and will crumble
- 11
Cover it with a cling wrap and refrigerate for 15 to 20 minutes
- 12
Roll the dough on a flat counter using a roller pin
tablespoons milk - to knead the dough(2) - 13
You may dust a little with wheat flour to prevent it from sticking
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup) - 14
The rolled dough should not be very thin nor very thick, just right
tablespoons milk - to knead the dough(2) - 15
Cut it into desired shapes
- 16
I am using a circular biscuit cutter, you can use cookie cutters or even lids
- 17
Place the biscuits on a greased baking sheet
baking powder(1 teaspoon) - 18
You can use a sharp knife or spatula to lift it up
- 19
You can line the baking sheet with parchment paper
baking powder(1 teaspoon) - 20
I am using a silicon mat to prevent sticking to the bottom
- 21
You can make striped design with a fork and bake it in a preheated oven on 180 degree C for 15 to 18 minutes in the middle rack until they acquire a slight brown colour
- 22
The biscuits will still me soft as you remove them from the oven
- 23
Let the cool down on a wire rack until they become crisp and delicious!Serve Eggless Ragi & Whole Wheat Crisp Biscuits with a cup of Masala Chai and Paneer Tikka Wraps for a tea break with your friends and family
ragi flour (finger millet/ nagli)(1/2 cup)whole wheat flour(1/2 cup)
Rate this recipe
