In Indian cuisine there is no shortfall on the variety of snacks available, as time has gone by I have seen a dramatic change in how they are adapting a lot of these snacks to make them healthier. Back in 2005 when I visited India with my family, I came across a shop which only served snacks in forms of chevdo, Bombay Mix, Mixed nuts, Chilli Seeds etc but the difference was they were all baked, honestly I was so pleased to see this. Since I started Slimming World my cupboard full of savoury snacks which I needed for breakfast every day was suddenly empty as if it was there it would be too tempting not to eat. Now and then when I visit my parents I may have a teaspoon full of chevdo just to curb my cravings and count it as my syns.
These baked masala crackers are full of flavour combining garlic, chilli, ginger, fresh coriander, and a mixture of spices but lower in calories as they are not deep fried. Gujarati’s are very fond shakarpara (deep fried and sugar coated diamonds made of wheatflour), Cholafali (which is a deep fried crispy snack spiced with dry chilli, black salt and a few other spices) Chevdo (deep friend lentils, rice flakes, nuts and spices), Mathiya’s (deep fried crispy snack similar to cholafali but with different spice) and the list goes on. All these snacks are scrumptious, moreish and tasty so much so that you could polish off a whole load with a nice cup of masala chai, however,with lots of hidden calories. By thinking a long the same lines, I thought of making these savoury crackers, ones which my Husband can also consume as it’s made from wheat flour.
As this is made from scartch I am entering it in Made With Love Mondays hosted by Javelin Warrior.
Gujarati Baked Masala Crackers
Preparation Time:30 minutes
Baking Time: 30 mins as baked in batches
250g Medium wholemeal chappati flour or can use 1/2 plain flour and 1/2 wholemeal
15g Minced garlic
15g Minced ginger
1 Chilli finely chopped
1 Tsp ground turmeric
1 Tsp Salt
1/2 Tsp ajwain seeds
1/2 Tsp sugar
1/2 Tsp ground coriander
1/2 Tsp ground cumin
1/4 Tsp chilli powder
2 Tbsp sesame seeds
6 Tbsp finely chopped fresh coriander
3 Tbsp olive oil plus extra for greasing
100ml Warm water
1. In a bowl add all of the above ingredients except water and oil. Make a small well in the mixture, pour oil and mix with fingers till all flour lumps are gone. Slowly add water whilst continuing to mix to form a dough. Dough should be semi hard, not too hard or too soft.
2. Preheat the oven to 200 degree C or 180 for fan assisted.
3. Break off golf ball size dough pieces, roll in your hand ans slightly flatten them between the palm of your hands.
4. Slightly grease your rolling pin and surface and roll out dough pieces. Roll your dough to about 1/2cm thickness.
5. Once rolled out, use a sharp knife to cut rolled out dough into squares.
6. Place these squares on a baking tray, brush over lightly with some oil before placing in the oven to bake for 10-12 minutes. Once baked, leave to cool before storing in an air tight container.
7. Repeat the same process until all the dough has been used.