India Style Crackers Food
INDIA-STYLE CRACKERS
A tasty low-calorie, almost guilt-free snack. I concocted this based on an inspiration from Murukku (a fried Indian snack done in coils) and Lavash bread.
Provided by RotiJala
Categories Lunch/Snacks
Time 50m
Yield 35-45 strips, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 160 degrees Celsius.
- In a medium bowl, mix rice and wheat flours, baking powder, spices, chopped curry leaf, sugar and salt.
- Drizzle melted butter over the flour mixture. Slowly add (coconut) milk/cream and stir with a fork. Add a bit more if necessary to achieve a consistency that enables you to bind the flours without getting too moist.
- Line an oven tray with a baking sheet. Take a quarter of the dough and press flat between two sheets of baking parchment. Use rolling pin to flatten to 1mm thin.
- Peel off top sheet and place bottom sheet containing rolled dough in a baking tray. Use a pizza cutter or wavy roller to cut dough into strips (they'll come apart after baking).
- Bake in the middle of oven for 25-35 minutes until the crackers are lightly browned and crispy when cooled on a wire rack.
- Store in an air-tight container if the air around you is humid.
PAPADUM (LENTIL CRACKERS)
This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Provided by Ambervim
Categories Breads
Time 1h50m
Yield 15-20 Large crackers
Number Of Ingredients 7
Steps:
- In a large bowl mix the flour, black pepper, cumin and salt.
- Add the water and knead the dough by hand until it is smooth.
- Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
- Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
- Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
- Store in an airtight container until ready to serve.
- Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
- Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1
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