Adding some more names to my ever – increasing list of “Baked” goodies ! Presenting today , the very versatile – “Baked, Seasoned Crackers / Baked Papdi”! These crackers are crisp & crunchy and can be enjoyed at any time of the day. They are also a great option to be served at gatherings / parties with dips and/or toppings!
1 Cup All purpose flour
1/4 Cup Semolina ( Cream of Wheat)
1/2 Tsp. Carom Seeds / Cumin Seeds / Any dry herbs ( Optional )
3/4 Tsp. Salt or to Taste
1/4 Cup Chilled Water
1) In a bowl take all purpose flour, semolina, salt, carom seeds and oil. Mix well to form a crumbly mixture.
2) Now add water to the above mixture, a tablespoon at a time and knead to form a firm dough. Cover the dough and set aside for 30 mins.
3) After the resting period, knead the dough for another minute and divide into 4 equal parts. Roll out each part of the dough using a rolling pin. Now with the help of a cookie cutter or a bottle cap, cut circles into the rolled out dough.
4) Using a fork, prick holes in the cut- out crackers / papdi to avoid them from puffing up while baking.
5) Pre-heat the oven to 365° F. Shift the cut out crackers / papdi to a lightly greased baking sheet. Bake for 16-18 mins or until light golden brown. Do not over bake.
6) Shift the baked crackers / papdi to a cooling rack . Once cool , store in an airtight container.
7) Serve these crackers with your favorite Cream Cheese & toppings, with Chai / Coffee or use these as papdis for Papdi Chaat! Enjoy, guilt free !
1. The ratio of 3/4 cup APF + 1/4 cup whole flour + 1/4 Cup Semolina OR of 1/2 cup APF + 1/2 cup whole flour + 1/4 Cup Semolina can also be used .
2. The amount of water used , will differ in the above proportions. Increasing the ratio of whole wheat flour will also harden / stiffen the texture of the crackers accordingly. Semolina is added for that extra crunch !
3. You many add any dry herbs of your choice while kneading – Rosemary , Thyme etc…
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Sonal Kalra 🙂
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