India Style Crackers Recipes

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.

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.

Steps:

• Sieve the flour and salt into a bowl, then stir in the cumin seeds and peppercorns.
• Add the cooled (but still liquid) ghee to the dry ingredients and mix in using your fingertips until the mixture resembles coarse breadcrumbs.
• Mix in about 2-3 tbsp cold water to make a firm dough, then knead for 3-4 mins until smooth. Cover and leave for 20 mins at room temperature.
• Knead the rested dough for 1 min, then divide into 15 portions (weigh for accuracy, if you like - each portion should be about 10g). Roll each portion into a ball about the size of a marble and cover with a cloth as you work to stop them drying out.
• Roll each ball out on a lightly oiled surface into a 4cm disc that is roughly the thickness of a 20p coin. Prick all over using a fork to stop the mathri puffing as they cook.
• Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full, to 130°C, or until a cube of bread browns in 1 min. Working in batches, lower the mathri into the oil using a flat slotted spoon. Turn the heat to low and cook the mathri for 2-3 mins on each side until pale golden. Drain on kitchen paper and leave to cool. Will keep in an airtight container for up to two weeks. Top the mathri with Indian pickle and serve at room temperature with masala chai.