Spicy Maida Biscuits Recipe

     The memory of these maida biscuits dates back to my school days when my paati used to make these in the evening before I get back from school. Usually she makes both the salt and the sweet version parallely. Whenever I am at home during the process of making these biscuits, my job will be to separate the diamonds from the chappathi kal and place them on a paper for drying. And then to turn the pieces the other side and ensure that they dry evenly. When it is the time to fry them in oil, I become so busy carrying the diamonds from the paper on to a plate in batches and back and forth to the kitchen and the place where the diamonds are laid for drying :P 

     I had felt it so magical to see the making of sweet version of this biscuit, as I will be always eager to see 2 instances of the process. One when the biscuits are just mixed with the warm sugar syrup which makes them look glossy and the other is a few mins after its resting period, when the sugar syrup gets solidified and show up in the biscuits as a white coating here and there :)

     Okay stories apart, now jumping in to the recipe....

Prep Time: 20 mins || Cook Time: 15 mins || Serves: 3 || Category: Fried snack/ Tea-time snack

Ingredients:

1. Maida - 1 cup

2. Omam (Ajwain seeds) -  1 tsp

3. Hing - 2 tsp

4. Pepper powder - 2 tsp

5. Chilli powder - 1 tsp

6. Salt - as required

7. Baking soda - 1 tsp (optional)

8. Oil - for frying

Method:

1. Mix all the ingredients in a wide bowl. Add water slowly and knead into a soft dough.

 2. Divide the dough into desired number of portions and make balls with it. Spread them on a flat surface evenly with a rolling pin. Cut the rolled dough into diamonds or any shape of desired size. Separate the pieces and air dry them over a paper for 10-15 mins.

 3. Heat oil and test for the optimum temperature by dropping a small portion of the dough. If the dough rises immediately and gets fried, the temperature is just right. Drop the cut biscuit pieces in batches and fry them until golden brown. Drain in paper towel and store in air tight containers after cooling.

Suggestions:

• Baking soda is optional. 
• Instead of adding chilli powder and salt in the dough, the fried biscuits can also be tossed with sprinkled chilli powder and salt.
• Cumin seeds can also be added instead of ajwain seeds.
• If desired, a tsp of ghee or oil can be used while kneading the dough.

Had a nostalgic evening with the biscuits and a glass of coffeeeeee....