While browsing through other blogs I saw an version of savory biscuits(crackers). It was an interesting recipe as each one had either a combination of masala powders or grains or nuts and herbs. Over the weekend I made a batch of these crackers to munch with tea in the evening and the best part is it is not a deep fried snack like a bajji or pakoda.
These are very simple, takes about 15-20 minutes and you can make varieties of crackers every time with a basic recipe.
Ingredients: (Makes about 15 large crackers)
Wheat flour- 3/4 cup
All purpose flour- 1/2 cup
Rice Flour- 1/4 cup
Salt to taste
Baking powder- 1 tsp
Red pepper flakes- 1-2 pinches
Roasted cumin powder- 1/4 tsp
Cumin seeds- 1/2 tsp
Sesame seeds- 1 tsp
Olive oil- 1 tbsp
Water- to knead (1/2-1 cup approx)
Pre heat the oven to 350 F.
Mix all flours together, add salt and baking powder to the flours. Add roasted cumin powder, red pepper flakes, sesame seeds and cumin seeds. Add olive oil to the flour and knead lightly to get a crumbly texture. Start adding water slowly till you can knead it like a chapati dough(firmer, not a soft dough).
Dust the rolling pin with some flour and flatten out the dough to 1/4″ thickness. With a cookie cutter (I used a round shape), cut the dough into desired shape. I made some like sticks(strands) and some into round shapes.
In a baking tray, line up the crackers and bake at 350 for 20 minutes till the top of the crackers look golden in color. Do not keep baking till it looks like a well done cracker, as that will be too hard to even take a bite. Most cookies and crackers will bake as they cool, so take them out and let it sit on the counter top. Even if they are undone, you can slightly bake them again. Once the crackers have cooled, store them in an air tight container or a jar. Use it within 2-3 days.
Serve with tea for the evenings or with any dips. These crackers are going to Divya’s Sunday Snacks event.
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