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.
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READY IN: 50mins
SERVES: 4-8
YIELD: 35-45 strips
UNITS: US
INGREDIENTS
Nutrition- 1cup rice flour
- 1cup all-purpose wheat flour
- 1teaspoon baking powder
- 2teaspoons anise seed
- 1teaspoon cumin powder
- 1⁄2
- 1⁄2teaspoon cardamom powder
- 1⁄2
- 1⁄4
- 44 teaspoons dried coriander, leaf or 4 teaspoons dried parsley
- 1 1⁄2
- 1teaspoon sugar
- 120120 ml half-fat cream (more might be necessary depending on absorbency of flour) or 100 ml milk (more might be necessary depending on absorbency of flour)
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DIRECTIONS
- 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.
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