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Ajwain Cookies Without Baking Powder: Crispy Oats Biscuits Recipe Indian Without Oven [Airfryer Cookies Recipe]


Oats cookies are my favorite. What about you?
What's new about these oatmeal cookies and what makes these special that they have found a spot on the bakewithbaker series on Anybody Can Bake with Sonia Gupta?

Well,it is a simple cookie recipe without baking powder or soda, flavored with gut-friendly carom seeds. The healthy cookies are addictive and oh so therapeutic. I can relate the taste to some of my favorite childhood cookies. Crispy, crunchy bites with powdered poha or rice flakes and fiber-rich oatmeal make for a healthy snacking option for your tea time.
ajwain cookies

Remembering good old days of dadis and nanis when everything was homemade and had "health" written everywhere. I remember my dadi not letting us eat anything outside. What we ordered would be there always. We were kids and dadi knew how to make her grandchildren happy and healthy.
Those were the days when there were no chemicals in food. So why should we add chemicals when we know they can do a lot of harm than good to our health?

Since cookies are part of every family's tea time, they have become a regular everywhere. Why choose unhealthy ingredients for biscuits when cookies can be baked with all things healthy? We do not need to bake with maida, white sugar, and raising agents.

So this cookie came up when I was remembering my late dadi, who would often try to include carom seeds (ajwain) in most of her recipes. I remember her gur chikki, where she would always sneak in ajwain. Kids never realize that dadis are such a big asset in our lives. (May dadi always rest in peace).
This was what this cookie speaks about - health, flavor, fiber, and protein packed into one beautiful biscuit that you would love to munch on with your tea .

The oats biscuits recipe Indian is simple, healthy, and nutritious. It is equally filling and addictive and super easy to bake without oven/otg/convection/airfryer.
I have shared all the methods here for your reference.
So what are you waiting for, friends?
Try out the airfryer cookies that can be made easily in an oven, otg, convection, and stovetop.
poha cookies with oats without baking powder 



1 cup= 240 ml
1/2 cup- oats powder (oatmeal)
1/2 cup- whole wheat flour
1/2 cup- powdered poha (rice flakes)
4 tbsp- butter (solid)
2 tbsp- olive oil or any other flavorless oil
1/2 tsp-carom seeds or ajwain
1/2 cup- jaggery powder/raw cane sugar
2 tbsp- thick curd
1 tbsp flax meal (optional- added for that omega-3 punch)



Procedure

Whisk together butter, oil, and jaggery powder until it looks creamy and pale.
If your mix does not look creamy, put it into the freezer for 10 minutes and start whipping immediately. You will get a creamy mix ready.
Rub carom seeds with hands and add to the creamed mix. Add 1 tbsp curd and whip again until it is mixed.
Add another tablespoon of curd and whip again until it all looks incoporated.
Now it's time to add dry ingredients.
Sift oats powder and add to the bowl.
Mix with a spatula or spoon.
Sift powdered poha and mix again.
Lastly, add whole wheat flour in batches. The idea is to sift, mix, add.
Add flax meal now if you wish to include.
DO NOT KNEAD. NEVER EVER KNEAD COOKIE DOUGH. Else, this will give you chewy cookies.
Let the dough rest for 10 minutes on the counter.
Preheat the oven/convection/otg for 10 minutes to 160 degrees.
Meanwhile, if you want to bake these on a stovetop, keep a kadahi on the gas stove. Add 2 cups of salt or sand to it. Place a stand inside the kadahi. Cover it with a deep vessel. Please check the video for clarity.
Put on high flame. The idea is to preheat the kadahi so it is ready for baking in 10minutes.
Roll out the oats biscuits dough into a thick chapati/sheet (at least 3 times the thickness of a roti).
Cut shapes and create design using a fork.
Grease your baking tray and spread powdered poha too. Place cookies at a distance from each other and bake for 15-20 minutes. Please check cookies after 15 minutes. If they still look pale, bake further for 2-4 minutes. Your oven settings might vary so bake accordingly.
I have baked these in an airfryer. Preheat the airfryer  for 5 minutes to 160 degrees.
Place cookies in an airfryer basket. Bake/airfry for 15-20 minutes. The first batch always takes longer. The second batch is often done quickly.
Once done, remove the cookies from the oven/otg/convection/airfryer. Let the cool down on a cooling rack. Do not start munching right away. We need cookies to cool down properly for that perfect crunch.
For stovetop baking, place cookies on a greased tray, which is also dusted with powdered poha.
Bake on a slow-medium flame for 15 minutes. Check after 15 minutes if the bottom has browned.
If it has turned golden brown from below, flip sides and bake for 5 minutes more or until they harden from upside down.
Let cookies cool down before munching on the same.
Enjoy crispy crunchy and delicious ajwain cookies without baking powder/soda.
Ajwain lends a unique flavor to these cookies. I am so addicted to the flavor that I plan to include it in my next bake too.
Happy baking, friends.











Comments

  1. hi ,healthy yummy cookies. I read that flaxseeds should never be heated as it loses it's good properties esp omega 3 and also not good esp when heated in high temperature as in baking.I used to use flaxseeds in baking before but avoiding it now.can you pls clarify on this subject? thanks a lot for providing many healthy cookie options

    ReplyDelete
    Replies
    1. hello dear..thanks for connecting. Regarding your query on heating flax seeds, well, it is the lignans in flax seeds that are highly beneificial. Same lignans are also present in sesame seeds . Moderate heating does not degrade healthy nutrients and enzymes in seeds. However, when heated above 250 degree celsius, some of these seeds that are also known as functional foods may lose little nutritive value. However, this does not happen in the case of flax seeds. Additionally, you may be surprised to find that eating 1-2 tablespoon of flaxseeds produces hydrogen cyanide upon metabolism in the body. Although this little amount of cyanide is not harmful, heating destroys this. That means, if you use cooked flaxseeds, there is no cyanide formation. All in all, each ingredient has pros and cons. When we recommend eating something, it is always in moderation. In moderate amounts, nothing hurts. You should always weigh pros and cons of an ingredient. If pros weigh greater than cons, go for that product. For example, flax seeds, there is so much of nutritive value in flax that we cannot reject them for a few cons (for that matter, every ingredient has cons). You can check this research paper https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6567199/. I hope that helps.

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