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Cornmeal, nigella seed cookies (salted and eggless)

When it comes to baking I always follow a recipe to the 'T'.Yes I can't take the risk of playing with measurements when I bake and I have learned this in a hard way. There were initial days of baking when I did not even know there exists cup and spoon measurements. As a consequence I used had disast


  • 1 cup all purpose flour
  • ½ cups cornmeal (makkai ka atta)
  • ½ + ⅛ tsp salt
  • ⅛ tsp baking powder
  • ⅛ tsp baking soda
  • ½ tsp seeds nigella
  • ½ tsp cumin roasted crushed
  • ½ tsp chilli flakes
  • ⅓ cups sugar minus fine granulated 1 tbsps
  • 100 gms butter at room temperature
  • ¼ cups yoghurt


  • Pre-heat oven to 180 degree.Line a cookie tray with parchment paper.
  • In a medium bowl mix all the dry ingredients flour,cornmeal,baking powder,baking soda,salt,nigella seeds,cumins and chilli flakes.
  • In another medium bowl whisk butter till it looks fluffy and pale white in colour.
  • Add sugar and whisk till sugar is mixed properly and the mixture looks fluffy.
  • Add yoghurt ,whisk for another 4-5 minutes.
  • Add the dry ingredients and mix just until everything is incorporated.(don't over mix).
  • Roll into balls of equal size(The mixture might be slightly wet but can be handled by hand).
  • Place the rolled dough balls in the prepared sheet one inch apart(the cookies will expand slightly while baking). With a fork dipped in flour press the cookies at the center and flatten slightly.
  • Bake for 12-15 mins. Cookies might be little soft to touch at the centre,so don't get tempted to bake more time.