This time I decided to make Indian style cookies with bananas. I have been wanting to try using different Indian flours like besan (chick pea flour ) and mung flour in baking and see how they work out. In this cookie I used some mung flour, some semolina (suji) to give it a more nan khatai style taste and also gave this cookie a very Indian flavor by using cardamom in it.
The cookies tasted very good, were a little soft and chewy and the sweetness was on the milder side which is how I like my cookies to taste. Since we liked this version so much, I made a variation of this cookie within a few days, using a combination of mung flour and chick pea flour, I will post that version tomorrow.
Here is another view of the cookie....
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Ingredients and Method to make Banana Raisin cookie
Dry Ingredients
1 cup whole wheat flour (atta)
1/4 cup semolina (rava/sooji)
1/4 cup dry roasted mung flour (see notes)
1/4 cup packed brown sugar (or any other sugar) (see notes)
1/2 tsp salt
1/4 cup dark raisins
4 cardamom seed powder (elaichi powder)
1 tsp baking powder
Wet Ingredients
1 large banana mashed
1/4 cup oil
1/4 cup water or milk (only if required) (see notes)
Pre heat oven to 350 deg F
Line a cookie sheet with foil or parchment paper and keep aside
In a large bowl add all the dry ingredients and mix well.
In a smaller bowl mix the mashed banana and oil and whisk it well together.
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Pour the wet ingredients on the dry ingredients and mix well. Add a few tbsp of water/ milk if required to achieve cookie dough consistency.
Pinch a little of the dough between your fingers, roll,gently flatten and place on the lined cookie sheet.Proceed with the rest of the dough making sure that the cookies are place at least an inch apart
Place cookie sheet/ tray in the oven and bake for 15 to 17 minutes until it looks golden brown and lower side begins to brown.
Remove and cool thoroughly on wire rack and place in an air tight container.
Tastes best fresh or within a couple of days.
Yielded approximately 24 slightly smaller than medium size cookies
Notes
I dry roasted about 1 cup of mung flour in a heavy bottomed pan on the stove top for a few minutes, until the flour exudes a slight aroma. I used a little and stored the balance in an airtight container to use later. You can even spread the flour on a microwave safe dish/plate and place in microwave and heat on high for 45 seconds to 1 minute until it exudes a slight aroma.
If you have a large banana, just the banana+ oil will be enough to get a cookie dough consistency. If it falls a little short, add a few tablespoons of water or milk to get the right consistency. I needed about 4 tbsp of milk since my banana was not too large. Use water for a vegan version.
If you like your cookies very sweet then you may want to increase the quantity of sugar to 1/2 cup instead of 1/4 cup.
These cookies are off to the weekly Bake Off event being hosted by Champa
