Atta cookie bakery style | Whole wheat cookie
We grew up with the smell of these cookies filling our nostrils when we walked on the roads. The delicious bakery style cookie which was a rare sight in our homes. An occasional walk with dad to the market and several indents to dad reminding him of the bakery we are going to pass by will get us 250 gms of these cookies. Barely a handful of them which would vanish in minutes.
Whole wheat flour
Whole wheat is always a welcome ingredient in cookies when the would bombards you with recipes with bleached All purpose flour.
Gram flour is a very Indian addition to cookies. It gives a smooth texture and a dusky yellow colour to the cookie.
Cardamom highlights the sweetness of the dish like no other ingredient.
I am using white sugar for this recipe. The sugar used is much lesser than a regular cookie demands
This is the surprise element of the dish. When we just expect the cookie to be smooth and melt in mouth you get the crispy very small grains in your mouth to complement the taste. Optional but I highly recommend it.
Almonds and Pistachio
Just a handfull of these to decorate the very Indian bakery style atta cookies.
Variations to the Whole wheat and gram flour cookie
A variant to this cookie is an all purpose flour cookie. I am hooked to this whole wheat recipe for life.
A whole wheat recipe replacing the gram flour completely is delicious too. It takes a bit more ghee than this recipe demands. Will be posting it soon.
Tips to make a perfect atta cookie | whole wheat and gram flour cookie
- The dough should not be too brittle or sticky. A brittle or thick dough will crack when baked.
- Use room temperature ghee, not the melted ghee. It is easier to mix with the sugar and form a creamy texture compared to melted ghee, which will become over whipped.
- Bake the cookie on the stove at low heat so that the empty vessel does not burn from the inside.
- If the cookie seems soft please continue to cook for a few minutes by closing the lid of the vessel.
Step by step video
Atta Besan cookie bakery style | Whole wheat and gram flour cookie
- Heavy bottom vessel with a lid
- Steel plate
- 1.5 Cup Whole wheat flour
- 1 Cup Gram flour/ Besan flour
- 3/4 Cup Ghee at room temperature
- 1 Cup Powdered sugar
- 1 tsp Cardamom powder
- 1/4 tsp Baking soda
- 1 tbsp Sooji rava
- Sieve the Wheat flour, gram flour and sugar separately.
- Add the ghee to the sugar and beat till it turns pale and creamy texture. You can use a hand beater too if you don't have a electric beater.
- Add the wheat flour, gram flour, cardamom powder, baking soda and a pinch of salt.
- mix well to form a not sticky and not brittle dough. See video of consistency.
- Add in the sooji as the last layer. Mix well.
- Cover and set aside in a refrigerator for 30 minutes.
- The batter firms up and is perfect to use.
- Take lemon size balls of the dough, make a ball, press it down to a 1/4 inch cylinder.
- Decorate it with pistachio and almonds.
To bake in a cooker or a heavy vessel
- Line a steel plate which is few inches smaller than the cooker/ heavy vessel you are going to use.
- Line it with parchment.
- Place the flattened cookies ready to be baked on it.
- Take a clean dry heavy gauge vessel/ cooker, place a stand inside it to avoid the plate from touching the surface of the vessel.
- Place the plate with cookies to be baked.
- Close the lid and steam it for 12- 15 minutes.
To bake in an oven
- Place the cookies to be baked on a baking sheet lined with parchment paper.
- Bake for 12 minutes at 175 C
- The cookies are almost ready. Set aside for 30 minutes to let them cool down.
- The cookies taste the best the next day, if you have not finished eating them by then .