Jowar Chand biscuits
Chand biscuits is famous Hyderabadi snacks made with butter and maida. The shape of these biscuits give it its peculiar name – Chand biscuit (crescent moon). The biscuits are buttery, crumbly and flavored with black pepper/jeera.
This year, however, instead of using maida, I have used jowar flour and oat flour. The biscuits taste delicious and melt in the mouth. Each bite has a bit of jeera and oats. These biscuits are baked and making it ready in 15 mins.
You can skip the oat flour and use jowar entirely. The recipe works best in that case too.
To make the crescent shape of the biscuit, you need to follow the below steps.
While you are cutting the biscuits, the dough may tend to get soft and sticky. If you feel the dough is loosening up, freeze for 10 mins to make the dough stiff. Then repeat the above process. Once you are done making the Chand biscuit dough, freeze the biscuits for 10 mins and then bake.
Jowar Chand biscuits
- 100 gm butter/ghee (1/2 cup) at room temperature
- 1/2 cup Jowar flour
- 1/2 cup Oat flour
- 3/4 tsp roasted cumin seeds
- 1 tsp powder sugar
- 1/4 tsp red chili powder
- 1/4 tsp coarsely ground black pepper
- 1/2 tsp salt
- In a bowl, whisk together butter and sugar until the butter turns creamy.
- Add flour, black pepper, jeera, chili powder and salt to the butter.
- Mix everything together to barely form a dough ball. Do not overmix or the butter begins to melt.
- Cover the bowl with lid and refrigerate it for 20 mins.
- Remove the dough after 20 mins and gently roll the dough with the rolling pin.
- Roll the dough to thickness of 1/4th inch.
- Now take a small bottle lid about 2 inch diameter to cut rounds from the dough.
- After making rounds on the dough, place the lid again, right at the center of the round to form crescent shape. Just like the shape of the moon.
- Lay these biscuits onto the baking tray and freeze for 10 mins.
- Meanwhile, heat oven to 350F . Once the oven is ready, bake them for 16 mins or until the edges are brown.
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