Take a bowl, add rice flour and corn flour mix well.
Add salt, garlic powder, red onion powder, red chilli powder and mix well.
Add crushed kasuri methi, baking soda and mix well again.
Add soft butter to flour mixture and mix with the tip of fingers to get bread crumb like flour.
Now add curd little at a time and bring the flour together to form dough. Refrigerate the dough for 30 minutes for the dough to hold.
Remove the dough from refrigerator and take small balls of dough between the parchment paper, press them. Make shapes of biscuits either circular or square as per convenience as the dough is crumbly and requires some time to hold. Pierce with fork on the biscuits before baking.
In the mean time, preheat the oven at 180 °C for 10 mins. Place the prepared biscuit dough in the parchment paper lined baking tray, bake at 170° C for 20 minutes.
After 20 minutes, keep the biscuits in the tray itself for 5 mins as they will be very soft to handle and then remove from tray and cool them on wire rack.
As the biscuits cool they become crisp and crunchy. Store in air tight containers.
Glutenfree healthy masala biscuits are ready to be served.