Spicy Thumbprint by Sasmita Sahoo
30 min 4 Moderately Spicy Main Ingredient: Sunreap Atta Cuisine: Indian Fusion
1 & 1/4 cup Wheat flour
1/3 cup Oil
1/4 tsp Salt
1 pinch Baking powder
1.5 tsp Cumin seed
2 tbsp Coriander leaves (finely chopped)
1 no Green chili (finely chopped)
Tomato sauce as needed
Step 1In a pan first dry roast the cumin seeds till slightly brown and fragrant which’ll take around 2-3 minutes. Keep aside to cool down completely.
Step 2Next in a mixing bowl take flour, baking powder, salt and mix everything well.
Step 3Now add oil and make a dough using hand (add water if needed little by little).
Step 4Then add roasted cumin seeds, finely chopped coriander leaves and green chilies.Mix again till everything incorporated well. Set the dough aside for about 10 minutes.
Step 5Preheat the oven at 180 deg C and line the baking tray with parchment paper.
Step 6Take 1 tbsp of the dough and shape in to a ball. Similarly, make balls from rest of the dough. Place all the dough balls 1-inch apart from each other on the baking tray. Press the center of each cookie using the back of any small spoon or a melon baller. Bake for 15-18 minutes.
Step 7Then take out the baking tray from the oven and allow to cool down completely.
Step 8Store in an air-tight container and at the time of serving, just fill the indentation of each cookie with tomato sauce or any desirable sauce / chutney