Image may be NSFW.
Clik here to view.
Recipe for baked spicy chilli and onion crackers. Easy recipe perfect for beginners.
These crackers are crispy, addictive, spicy, salty and everything nice. I have made these crackers today with Maida (All Purpose Flour). This recipe is very forgiving and 50:50 maida and whole wheat flour also works really well. The prepared dough is rolled, cut and baked. No frills! Every time I make this, I think to myself that the week’s snack needs are sorted. But it never lasts for more than three to four days at my place. These are easy to make and fits the “crunch” bill perfectly. Do try it at home.
Take a bowl and add in all the ingredients except water. Make sure that the onions and the chillies are finely chopped. If the pieces are big, then it might just tear the dough while rolling it. So make sure that its really finely chopped. I have used Olive Oil for this recipe. Peanut Oil / Vegetable oil etc.. also works just fine.
Image may be NSFW.
Clik here to view.
Mix all the ingredients well to combine.
Image may be NSFW.
Clik here to view.
It will look like coarse sand.
Image may be NSFW.
Clik here to view.
Slowly add water to the bowl and start mixing.
Image may be NSFW.
Clik here to view.
Do not add lot of water at once. Add the water in intervals and keep mixing. We are looking to form a dough that is stiff but still pliable. Close to chapati dough consistency.
Image may be NSFW.
Clik here to view.
Once the dough is mixed, rest for 30 minutes. Cover the pan with a lid so the dough does not dry out.
Image may be NSFW.
Clik here to view.
Take a small piece of dough and make a ball. Dust the dough ball generously in flour. Start rolling the dough gently. Spread the dough to a 4-5 inch circle.
Image may be NSFW.
Clik here to view.
Use a round cutter / a bottle cap etc… to stamp out the cookies. I have used two inch cutters. Use whatever you have at home. Dust the cutters in flour so it does not stick to the dough.
Image may be NSFW.
Clik here to view.
Place the prepared crackers on a parchment / silpat lined baking sheet. These crackers do not spread while baking. So you can arrange them close. We will bake the crackers in batches.
Image may be NSFW.
Clik here to view.
Using a fork, pierce holes in three to four places so that the crackers do not puff up while baking.
Image may be NSFW.
Clik here to view.
Preheat the oven to 200 degree Celsius for 10 minutes. Bake in a 200 degree Celsius oven for 18- 20 minutes till the crackers are really golden. Eyes on the oven after 15 minutes as they go from golden to burnt in no time. Remove from the oven and set aside to cool. Store in an air tight container for up to a week. These crackers are very addictive.
Image may be NSFW.
Clik here to view.
Clik here to view.
Chilli and Onion Crackers
-
Image may be NSFW.
Clik here to view.
Prep Time: 20m -
Image may be NSFW.
Clik here to view. Cook Time: 20m -
Image may be NSFW.
Clik here to view. Total Time: 40m -
Image may be NSFW.
Clik here to view. Yield: 50 small crackers
Description
Recipe for baked spicy chilli and onion crackers. Easy recipe perfect for beginners.
Ingredients
- 3 cups Maida (All Purpose Flour)
- 4 Green Chillies, finely chopped
- 1 cup finely chopped onion
- 2 sprigs curry leaves, finely chopped
- 1.5 teaspoon salt
- 2 teaspoon regular granulated sugar
- 1/2 teaspoon baking powder
- 2 teaspoon ghee (or) melted butter
- 1/4 cup Olive oil (or) vegetable oil
- Water to knead the dough
Instructions
- Take a bowl and add in all the ingredients except water. Make sure that the onions and the chillies are finely chopped. If the pieces are big, then it might just tear the dough while rolling it. So make sure that its really finely chopped. I have used Olive Oil for this recipe. Peanut Oil / Vegetable oil etc.. also works just fine.
- Mix all the ingredients to combine. It will look like coarse sand. Slowly add water to the bowl and start mixing.
- Do not add lot of water at once. Add the water in intervals and keep mixing. We are looking to form a dough that is stiff but still pliable. Close to chapati dough consistency.
- Once the dough is mixed, rest for 30 minutes. Cover the pan with a lid so the dough does not dry out. Take a small piece of dough and make a ball. Dust the dough ball generously in flour. Start rolling the dough gently. Spread the dough to a 4-5 inch circle.
- Use a round cutter / a bottle cap etc… to stamp out the cookies. I have used two inch cutters. Use whatever you have at home. Dust the cutters in flour so it does not stick to the dough.
- Place the prepared crackers on a parchment / silpat lined baking sheet. These crackers do not spread while baking. So you can arrange them close. We will bake the crackers in batches.
- Using a fork, pierce holes in three to four places so that the crackers do not puff up while baking.
- Preheat the oven for 10 minutes at 200 degree Celsius.
- Bake in a 200 degree Celsius oven for 18- 20 minutes till the crackers are really golden. Remove from the oven and set aside to cool. Store in an air tight container for up to a week.
The post Chilli and Onion Crackers appeared first on Kannamma Cooks.