Roasted Cumin Biscuits (Zeera Biscuits) - Vegan*

These Roasted Cumin Biscuits are well-known in India/Pakistan as Zeera or Jeera Biscuits.  These lightly sweet, salty, crunchy, crumbly and crispy biscuits are often served with chai or tea.  Dip in your chai . . . drool!

Please note that "biscuits" or "cookies" in India/Pakistan are not as sweet and are meant to be crispy/crunchy . . . so, if you are looking for a softer and more "American-friendly" cookie - - - check out some of my other cookie recipes here.

Ingredients:

1 tablespoon cumin seeds
1 cup all purpose flour
1/2 cup unsalted butter, melted (if vegan*, sub coconut oil)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 tablespoon water, if required

Instructions:

Following these instructions exactly will provide the best results.

1. In a pan, dry roast the cumin seeds on a skillet over medium heat until fragrant.  This takes about 2 minutes.  Set aside.
2. Sift the flour into a large mixing bowl.  Stir in the roasted cumin seeds, sugar, and salt.
3. Add in the melted (warm, but not hot) butter to the flour.  Mix with your hands and rub the butter throughout the flour.  Gently bring the dough together into a ball.  If the dough is too dry, you can sprinkle some water into the mixture, but be careful not to add too much.
4. Shape the dough into a disc shape and wrap in saran wrap.  Refrigerate the dough for half an hour.
5. Remove the dough from the refrigerator and place it between 2 pieces of parchment paper.  With a rolling pin, roll the dough out to a 1/4 inch thickness.  Cut out circles with a cookie cutter or a glass.  (I used a 1/4 cup measuring cup as my "cutter").  Transfer the biscuits onto a baking sheet, making sure the biscuits are at least 1 inch apart.
6. Collect the scraps, form a ball and repeat step #5 until all the scraps are used.
7. Bake the biscuits for 15-18 minutes at 350 degrees.  Let the biscuits cool for at least 5 minutes before moving the biscuits off the baking sheet.  The biscuits will firm up further as they cool.  
8. Cool for at least another 20 minutes before eating.  Patience is key!
9.  Enjoy with chai!  Store extra biscuits in an airtight container at room temperature for about a week.

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Baked Namkeen Cumin and Sesame Seed Crackers (Vegan and Gluten Free)

This recipe makes a healthy, baked, vegan, and gluten free cracker with Indian spices! For those familiar with Indian snacks, most are deep-fried. This recipe serves as a healthier option of the typical cumin, red pepper, and sesame seed goodness. Best part: these are so easy to make!

Ingredients:

3 cups rice flour
1 teaspoon salt
2 teaspoons roasted cumin powder
1 teaspoon ground red pepper
3 teaspoons sesame seeds
4 tablespoons oil
1 cup water

Instructions:

Following these instructions exactly will provide the best results.

1. In a food processor, combine the rice flour, salt, cumin powder, red pepper, and sesame seeds by pulsing the dry ingredients together for about 1 minute.
2. Add in the oil and process for 1 minute at medium speed.
3. Add in the water and process until a loose crumbly dough is formed. Do not add any more water. 
4. Using your hands, form a ball out of the dough. Then, form the dough into 3 discs.
5. Lay 1 of the discs on a floured surface. Flour a rolling pin. Roll the dough out so that the dough is about 1/8 inch in thickness.
6. With a knife, cut 1 to 2 inch squares. Re-roll any leftover dough so you can make more crackers. Repeat until you use all three discs.
7. Using a fork, poke holes into the middle of each cracker.
8. Gently move the squares onto an ungreased baking sheet (I suggest using a fork or thin knife), making sure the crackers do not touch. 
9. Bake at 325 degrees for 16 to 20 minutes. Note: Bake the crackers less for softer crackers and bake the crackers longer for crispier crackers!
10. Let the crackers cool completely before enjoying! I recommend waiting at least one hour so the flavors can really set in to the crackers.

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