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This holiday season I made 3 different types of cookies (recipes for these are coming up soon) and this fruit cake to give as edible gifts. I also made eggless no-bake mango cheesecake as dessert for Christmas. So along with all these sugar laden goodies, I wanted to make something savory to tame our tastebuds and also as a treat to my BIL who doesn't like sugary treats. As I was looking for recipes for baked savory cookies, I found this baked mathri recipe on Ambika's blog. These were very easy to put together. Only thing I should have done...


2024 cookies

Total time

35 minutes


  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp black pepper (- (adjust as per taste))
  • 2 tsp Cumin seeds
  • 1 tsp salt
  • 6 tbsp milk
  • (1.25l) fish stock (Oil)


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
  2. Combine flour, baking powder, black pepper, cumin seeds and salt. Mix well.
  3. Make a well in the middle of the flour mixture and add oil. Mix until the mixture is crumbly.
  4. Now add milk 1tbsp at a time and mix until the mixture starts to come together. When you squeeze the flour mixture in your hand it should hold its shape.
  5. Make lemon size balls and flatten the cookies. Place them on the prepared baking sheet about 1" apart.
  6. Bake for 10~15 minutes or until the cookies are lightly browned around the edges.
  7. Cool on wire rack. Once cooled store them in airtight container.
  8. View the recipe instructions at Cook's Hideout

Contains allergens
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