Baked Seasoned Crackers / Baked Papdi


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!

Baked Cracker Recipe - www.foodbound.wordpress.com

Recipe :

Ingredients :

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

3 Tbsp.Oil

1/4 Cup Chilled Water

Method :

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.

Baked Cracker Recipe - www.foodbound.wordpress.com

4) Using a fork, prick holes in the cut- out crackers / papdi to avoid them from puffing up while baking.

Baked Cracker Recipe - www.foodbound.wordpress.com

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.

Baked Cracker Recipe - www.foodbound.wordpress.com

6) Shift the baked crackers / papdi to a cooling rack . Once cool , store in an airtight container.

Baked Cracker Recipe - www.foodbound.wordpress.com

7) Serve these crackers with your favorite Cream Cheese & toppings, with Chai / Coffee or use these as papdis for Papdi Chaat! Enjoy, guilt free !

Baked Papdi - www.foodbound.wordpress.com

 

Tips :

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…

 

Like what I post ? Love it ? share it ♥ !

 

Sonal Kalra 🙂

©Foodbound, 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

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5 thoughts on “Baked Seasoned Crackers / Baked Papdi

  1. Pingback: Happy New Year !!! | foodbound

  2. Pingback: Baked, Bite-Sized Savory – Sweet / Chaat Baskets | foodbound

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