Authentic Maida Biscuit Recipe – Cumin & Chilli Flavored

Last Updated on 2 months by Neha Deshmukh

Authentic Maida Biscuit Recipe – Cumin & Chilli Flavored

Introduction

Oh, these biscuits! They’re a little piece of my childhood. I remember my nani (grandmother) making these every monsoon, and the aroma of cumin and chilli would fill the entire house. They’re wonderfully crisp, subtly spiced, and just perfect with a cup of chai. This maida biscuit recipe is incredibly easy, and I’m so excited to share it with you. It’s a fantastic snack for any time of day, and trust me, once you try them, you’ll be hooked!

Why You’ll Love This Recipe

These aren’t your average biscuits. The combination of cumin and green chilli gives them a unique, savory kick that’s so addictive. They’re incredibly light and crispy, not oily at all, and come together quickly with ingredients you likely already have in your pantry. Plus, they’re a delightful change from the usual sweet biscuits.

Ingredients

Here’s what you’ll need to make these flavourful biscuits:

• 2 cup maida (all-purpose flour) – about 240g
• ?? tsp salt – (around 1/2 tsp, adjust to taste)
• ?? tsp baking soda – (about 1/4 tsp)
• 1 cup curd (or buttermilk) – about 240ml
• Water – as required (approximately 1/4 – 1/2 cup)
• 1 tsp cumin seeds
• 3 finely chopped green chillies (adjust to your spice preference!)
• 2 tbsp chopped fresh coriander leaves
• Oil – for frying (vegetable, sunflower, or canola oil work well)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Maida Flour: Understanding Its Properties

Maida, or all-purpose flour, is key to that melt-in-your-mouth texture. It has a lower gluten content than whole wheat flour, resulting in a lighter, crispier biscuit. If you’re unfamiliar, maida is finely milled wheat flour commonly used in Indian cooking for breads, pastries, and snacks.

Curd vs. Buttermilk: Which to Use & Why

Both curd (dahi) and buttermilk work beautifully here. Curd adds a lovely tang and helps create a tender crumb. Buttermilk will give you an even lighter, fluffier biscuit. If using curd, whisk it well to ensure it’s smooth.

The Significance of Cumin in Indian Snacks

Cumin isn’t just a flavour; it’s a feeling! It’s a staple in Indian snacks, adding warmth and a distinctive aroma. Roasting the cumin seeds lightly before adding them to the batter intensifies the flavour even more – a little trick I learned from my mom.

Regional Variations in Chilli Usage

The amount of chilli is totally up to you! In some parts of India, they love a fiery kick, while others prefer a milder flavour. I usually use 3 green chillies, but feel free to adjust based on your spice tolerance.

Oil for Frying: Choosing the Right Type

You want an oil with a high smoke point for frying. Vegetable, sunflower, or canola oil are all great choices. Avoid olive oil, as it has a lower smoke point and can burn easily.

Step-By-Step Instructions

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

1. In a large bowl, combine the maida, salt, and baking soda. Give it a good mix to ensure everything is evenly distributed.
2. Add the curd (or buttermilk) and start mixing with your hands. It’s a bit messy, but that’s part of the fun! Add water gradually, a tablespoon at a time, until you get a smooth, pliable dough.
3. Now, the workout begins! Beat the batter vigorously for about 5-7 minutes. This incorporates air, which is crucial for light and crispy biscuits. You’ll notice the batter becoming smoother and slightly elastic.
4. Gently mix in the cumin seeds, chopped green chillies, and coriander leaves. Cover the bowl and let the batter rest for at least 3 hours. This allows the gluten to relax, resulting in a more tender biscuit.
5. Once rested, lightly grease your hands with a little oil or dip them in cold water. Pinch off small portions of the batter – about 1 inch in diameter.
6. Carefully drop the batter balls into medium-hot oil. Don’t overcrowd the pan! Fry them until they’re golden brown and crisp on all sides, flipping occasionally.
7. Remove the biscuits with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

A few secrets to biscuit perfection!

Achieving the Perfect Biscuit Texture

The key is to not overwork the dough after adding the wet ingredients. Gentle mixing is best. And remember, that resting period is non-negotiable!

Troubleshooting: Batter Consistency

If the batter is too sticky, add a little more maida, one tablespoon at a time. If it’s too dry, add a tiny bit of water. It should be smooth and pliable, but not overly sticky.

Frying Temperature Control

The oil should be medium-hot. If it’s too cold, the biscuits will absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through. A good test is to drop a tiny piece of batter into the oil – it should sizzle gently and rise to the surface.

Resting the Batter: Why It’s Crucial

Seriously, don’t skip this step! Resting allows the gluten to relax, making the biscuits lighter and more tender. It also helps the flavours meld together.

Variations

Let’s get creative!

Vegan Maida Biscuit Adaptation

Substitute the curd with plant-based yogurt (soy or coconut yogurt work well). Make sure it’s plain and unsweetened.

Gluten-Free Maida Biscuit Alternative (Using Besan/Rice Flour)

Replace the maida with a blend of besan (gram flour) and rice flour. A 50/50 mix works well, but you might need to adjust the water slightly.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the number of green chillies to your liking. For a milder flavour, remove the seeds from the chillies. For extra heat, add a pinch of red chilli powder.

Festival Adaptations: Diwali & Tea Time Snacks

These biscuits are perfect for Diwali! You can even add a pinch of cardamom or a few strands of saffron to the batter for a festive touch. They’re also a wonderful accompaniment to evening tea.

Serving Suggestions

Serve these biscuits hot off the frying pan with a side of your favourite chutney. Coconut chutney is a classic pairing, but mint-coriander chutney or even a simple tomato ketchup work well too.

Storage Instructions

Store leftover biscuits in an airtight container at room temperature. They’re best enjoyed within 2-3 days to maintain their crispness.

FAQs

Got questions? I’ve got answers!

What is Maida and is it healthy?

Maida is refined wheat flour. While it’s great for texture, it’s not the most nutritious option. It’s best enjoyed in moderation as part of a balanced diet.

Can I use milk instead of curd/buttermilk?

You can, but the biscuits won’t be as tender or tangy. If using milk, add a teaspoon of lemon juice or vinegar to it and let it sit for 5-10 minutes before adding it to the batter.

How do I know when the oil is hot enough for frying?

A small piece of batter should sizzle gently and rise to the surface when dropped into the oil. If it browns too quickly, the oil is too hot.

Can I make these biscuits ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before frying.

What is the best way to store leftover biscuits to maintain crispness?

Store them in an airtight container with a few grains of rice. The rice helps absorb any moisture and keeps them crispy.