Mango Cookies

Whole wheat flour mango cookies are easy to make recipe with no eggs. This recipe has whole wheat flour, natural sugar and carom seeds so it’s pretty healthy too. Mangoes add flavor to the cookies.


  • Wheat Flour (1/2 cup)
  • Mango Puree (1/4 cup)
  • Baking Soda (1/2 tsp)
  • Milk (2 tbs)
  • Salt (a pinch)
  • Ghee (1/8 cup)
  • Pistachio (pieces, 2 tsp)
  • Baking Powder (1/2 tsp)
  • Ajwain [Carom Seeds] (1 tsp)
  • Natural Brown Sugar (1/8 cup)

Prep time: 15 minutes

Bake time: 18-20 minutes

Total time: 35 minutes

Category: Snack

Yield: 13


Step 1:

Preheat the oven to 180 degrees C.

Step 2:

  • In a large bowl add whole wheat flour, baking powder, baking soda, salt and carom seeds.
  • Mix all the dry ingredients.
  • In another bowl add mango puree, ghee and sugar and with the help of a hand mixer or hand beater and beat until the mixture is increased in volume and the color is paler.
  • Combine the puree-ghee mixture and dry ingredients well to form a dough. Add milk if the dough is stiff.
  • Roll out the dough to 1/4 inch thick.
  • Cut the dough into desired shapes using a biscuit cutter.
  • Roll out the spare dough again and repeat the process with the rest of the dough.
  • Transfer the biscuits on to a baking sheet lined tray.
  • Garnish the biscuits with nuts.
  • Bake for 18-20 minutes at 180 degree celsius.
  • Leave on the baking sheet for a couple of minutes.
  • Cool on a wire rack to cool completely.

Step by Step pictures of the recipe:

Mix all the dry ingredients.
Add mango puree, ghee and natural sugar in a bowl.
Beat the wet ingredients using a hand beater.
Mixture ready.
Combine both wet and dry ingredients to form a dough.
The dough is ready to roll out.
Cut the dough into desired shapes.
Garnish with nuts.
Bake for 18-20 minutes at 180 degree celsius.


  • Ingredients should be at room temperature.
  • Spoon or Manual or electric hand mixer can be used for beating.
  • More sugar can be added if preferred. The cookies I baked had less sweet because we prefer less sweet.
  • The dough can be kept in between two parchment papers and rolled out.

Masala Vada |Paruppu Vadai |Dal Vada

Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.


  • Chana Dal [Chick Peas] (split, 1/4 cup)
  • Toor Dal [Pigeon Peas] (split, 1/4 cup)
  • Onions (chopped, fine, 1/2 cup)
  • Coriander Leaves (as desired)
  • Curry Leaves (chopped, few)
  • Green chili (chopped, fine, 1)
  • Ginger (grated, 1 tsp)
  • Rice (raw, 1 tsp)
  • Oil (to deep fry)
  • Salt (to taste)
  • Red chilies (2)

Cook time: 45 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Yield: 12

Masala Vada recipe video


  • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
  • Soak red chilies along with the peas.
  • Strain the water and add the peas to a grinder bowl.
  • Save the water and add if required.
  • Grind to a coarse consistency.
  • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
  • Mix all the ingredients.
  • Heat oil in a pan.
  • Make a small lemon sized balls with the batter.
  • Wet a plastic sheet and flatten the ball.
  • Gently lower the balls and fry on a medium flame.
  • Cook on both the sides.
  • Transfer the vadas on a paper towel to remove excess oil.
Rice, Pigeon,and Chick Peas
Wash and soak them in water for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water.
Transfer the ingredients to a grinder bowl.
Grind them to a coarse consistency.
Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
Use the saved water if needed to adjust the consistency.
Spread out a sheet of plastic wrap and dampen it.
Take a lemon-sized ball with the batter and flatten it.
Wet your fingers and take off the batter.
Gently lower vada into the hot oil.
Cook vada on both the sides.
Cook till the vadas turn crisp.
Transfer on to a paper towel.


  • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
  • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
  • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
  • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.