Ragi Masala Biscuit

Ragi Masala Biscuit

There is spice, great aroma and amazing flavor. All the things that hit me when I first had masala biscuit. It is a bit surprising that very few bakers bake masala biscuits. I was fortunate to grab some freshly baked ones. I felt that the only way to amp up all aroma is to bake them at home and let the place smell spicy biscuit-y. Masala biscuits are insanely delicious. For me, masala biscuits are probably one of the most desi baked biscuits or rather one of best fusion snacks out there. A lot of bakers use refined flour or all purpose flour or maida to make biscuits. I used a lot of refined flour. But, this time, I wanted to go a little healthy. Make good use of the millet flour and see if I could get some flavor into it. I took Ragi or Finger Millet flour. Added some whole wheat flour to get a good base to hold the biscuits.  So here we go:

Mix: All the ingredients to form a dough

Roll & cut: Flatten small portions of the dough with a rolling pin and cut the biscuits with a cookie cutter


Flour mix & the spices

Masala biscuit dough

Roll out the dough

Cut out the biscuits

Baking time


Ragi Masala Biscuit Recipe

  • Prep time: 10 mins
  • Resting time: 10 mins
  • Baking time: 25 mins
  • Ingredients: 8

Tools of the trade: Oven 



  • Sieve the millet flour and the wheat flour, separately
  • Chop the green chillis and the curry leaves
  • Crush the cumin seeds a little in your palms


  • Dry roast the millet flour in a thick pan on low heat.
  • Keep stirring and roast for about 5 mins. The flour will turn slightly brown releasing a nice aroma
  • Put the roasted flour in a large bowl and add the whole wheat flour
  • Add the chopped curry leaves, green chilies, cumin seeds and salt
  • Start mixing the flour while adding the butter and then the yogurt
  • The consistency of the dough should be close to a cookie dough consistency. So keep adding small amounts of water unit you get that consistency
  • Allow the dough to rest for about 10 mins
  • Take a small portion of the dough and with a rolling pin, make a flat circle and cut out the biscuits with a cookie cutter. Pick small holes on the biscuits with a fork or a pick
  • Repeat with the rest of the dough
  • Pre-heat the oven
  • Place the biscuits on a greased baking tray or a tray with butter paper
  • Bake at 180’C for about 25 mins and the then let it cool


  • Finger millet flour is rougher that refined flour and does not have much natural taste. It would require a bit more of salt and spices that refined flour
  • The baking time can be reduced to get softer biscuits
  • The flour can be substituted with other varieties. The biscuits can be made entirely with whole wheat flour or refined flour or a mix of both
  • Coriander leaves or dried fenugreek leaves/ kasuri methi can also be used to bring in more flavor

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