1Keep the roasted peanuts ready.
3Heat a heavy bottom saucepan, heat 1 tbsp oil. Add red chillies, ginger, garlic and chopped onion. Add 1/2 tsp salt.
4Fry well for 3-4 minutes.Turn off the heat.Add chopped coriander leaves. Keep it aside.
5Coursely ground the roasted peanuts.
7Add the cooked ingredients.
9Sift turmeric, salt,baking powder and baking soda.
11Add the coarsely ground ingredients.
12Cream salted butter using a electric mixer.
13Gently incorporate butter and flour mixture.
14Add water.Add 2 tbsp extra water if the dough is too stiff.
15Cling wrap it. Refrigerate for 30 mins.
16Place the dough between two sheets of cling wrap. Roll out the dough gently without applying pressure.
17Cut it into desired shapes.
18Line a rectangular tin with parchment sheet.
20Refrigerate it for 15 minutes. Pre heat the oven at 150 degrees C for 15 minutes with top and bottom rods on.
21Bake at 150 C for 20 minutes with top and bottom rods on.
22Transfer them to a wire rack to cool.