- All purpose flour/Maida – 1 cup
- Butter – 1/4 cup (or) 4 tbsp
- Ajwain/carom seeds/omam – 1/2 tsp
- Milk – 2 tsp
- Sugar – 1 tsp
- Salt – 1/2 tsp (or) As per taste
- In a mixing bowl, add butter.
- Beat it slightly. This is optional. If the butter is in room temperature, then no need to beat it.
- Now, add maida to it.
- Mix it well. It will be like bread crumbs.
- Add salt.
- Add sugar.
- Add carom seeds. Mix it well.
- Add milk little by little. Knead it into a dough.(The butter used will help to bind the flour so only few drops of milk will be required )
- Pinch a small portion of the dough. Dust with with flour and roll it using a rolling pin.
- Use cookie cutter/knife and make desired shape. Prick the dough with fork.
- Meanwhile, pre-heat the oven at 180° C for 10 minutes. Place butter paper on the baking tray. Place the shaped dough pieces one by one on the baking tray.
- Bake it for 12-15 minutes in convection mode. Flip the biscuits after 6 minutes. If required bake the biscuits for 2 more minutes. Allow it to cool completely.
- Yummy tea time salty ajwain biscuit is ready to taste.
- Take table salt in a heavy bottomed kadai. Heat it in low flame for 5-7 minutes. Grease a plate and arrange the biscuits over it.
- Place a big vessel over the kadai. Bake if for 15 minutes. Flip it in between.
- Biscuit is ready without oven.
- This recipe can also be tried with whole wheat flour.
- For a variation, ajwain can be replaced by cumin seeds.
- Also, chopped mint leaves or chopped coriander leaves or mixed herbs can be added for added flavors
- Few drops of milk is sufficient to knead the dough, the butter helps to bring the flour together.
- The dough may turn dry after sometime and cracks may appear while rolling the dough. At that point sprinkle little milk over the dough and knead it.