Authentic Indian Ghee Biscuits Recipe – Chili & Asafoetida Flavored

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Ghee Biscuits Recipe – Chili & Asafoetida Flavored

Hey everyone! If you’ve ever wandered through the bustling streets of India, you’ve probably stumbled upon a little roadside stall selling these incredibly addictive, savory biscuits. They’re a perfect little snack with chai, and honestly, I can’t stop at just one! I first made these trying to recreate that exact memory, and after a few tries, I think I’ve gotten pretty close. Let me share my recipe for authentic Indian Ghee Biscuits – they’re chili and asafoetida flavored, and absolutely divine.

Why You’ll Love This Recipe

These aren’t your average sweet biscuits. They’re savory, crispy, and packed with flavor thanks to the ghee, chili powder, and a little pinch of asafoetida (hing). They’re surprisingly easy to make, and the aroma while they’re frying is just heavenly. Plus, they’re a fantastic homemade snack that’s way better than anything you’ll find in a store.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious biscuits:

• 1 ¼ cups (150g) all-purpose flour
• 2 tbsp (30ml) ghee or butter
• ⅓ tsp (1.5g) baking soda
• 1 tsp (5g) chili powder
• ¼ tsp (1g) hing (asafoetida)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk about a few key ingredients that make these biscuits special:

• Ghee: Seriously, don’t skip the ghee if you can help it! It gives these biscuits a unique, rich flavor that butter just can’t replicate. It’s a staple in Indian cooking for a reason. If you absolutely must substitute, unsalted butter works, but the flavor will be slightly different.
• Asafoetida (Hing): This one’s a bit…interesting. It has a pungent smell in its raw form, but when cooked, it transforms into a savory, umami-rich flavor. It’s a little goes a long way! It aids digestion too, which is a bonus.
• Baking Soda: This isn’t just for a little lift. The baking soda reacts with the ghee (or butter) to create a wonderfully flaky and slightly crumbly texture. It’s what gives these biscuits that melt-in-your-mouth quality.

Step-By-Step Instructions

Alright, let’s get baking (or frying, rather!).

1. First, sift the all-purpose flour and set it aside. This helps keep the biscuits light and airy.
2. In a mixing bowl, take the ghee (or butter) and baking soda. Now, this is the fun part – use your hands to really cream them together! Rub them vigorously until they’re well combined and look light and fluffy.
3. Add the sifted flour, chili powder, asafoetida, and salt to the creamed mixture. Mix everything thoroughly until it’s all nicely incorporated.
4. Now, gradually add water, a little at a time, and knead the dough. You’re looking for a stiff, yet smooth dough. Don’t be afraid to get your hands a little greasy with ghee to prevent sticking!
5. Roll the dough out on a lightly floured surface to a chapati-like thickness. Not too thin, not too thick – just right!
6. Use a biscuit cutter, pizza cutter, or even a sharp knife to cut the dough into diamond shapes or small squares. Get creative with it!
7. Heat oil in a deep pan over medium heat. Carefully fry the biscuits in batches until they’re golden brown and beautifully crispy.
8. Remove the biscuits with a slotted spoon and drain them on paper towels to get rid of any excess oil.
9. Let them cool completely before storing. Trust me, they’re worth the wait!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy biscuits.
• Keep the heat at medium. Too high, and they’ll burn on the outside before cooking through.
• For extra flavor, you can add a pinch of cumin powder to the dough.

Variations

• Spice Level Adjustments: If you’re not a fan of heat, reduce the amount of chili powder. Or, if you like things really spicy, add a pinch of cayenne pepper!
• Regional Ghee Variations: My grandmother always used homemade ghee, which had a slightly nutty flavor. If you can get your hands on some, definitely use it!
• Gluten-Free Option: For a gluten-free version, try substituting the all-purpose flour with besan (gram flour) or rice flour. You might need to adjust the amount of water slightly. My friend, who’s gluten-intolerant, swears by the besan version.

Serving Suggestions

These biscuits are fantastic on their own, but they’re even better with a cup of hot chai. They also make a great accompaniment to a bowl of dal or a spicy curry. Honestly, I’ve been known to snack on them straight from the container!

Storage Instructions

Store the cooled biscuits in an airtight container. They’ll stay fresh and crispy for up to a week. Though, let’s be real, they probably won’t last that long!

FAQs

• What is Hing/Asafoetida and where can I find it? Hing is a resin with a pungent smell, used as a digestive aid and flavoring agent in Indian cuisine. You can find it at most Indian grocery stores, or online.
• Can I use butter instead of ghee? Yes, you can! But ghee imparts a more authentic flavor.
• How do I achieve the perfect crispy texture? Make sure the oil is hot enough, and don’t overcrowd the pan. Frying in batches is key.
• Can these biscuits be made ahead of time? You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just roll and fry when you’re ready to enjoy.
• What is the best way to store these biscuits to maintain freshness? An airtight container is your best bet! This will keep them crispy and prevent them from becoming stale.

Enjoy these little bites of Indian goodness! I hope you love them as much as I do. Let me know in the comments how they turn out for you. Happy cooking!