Dill or Suva is an annual aromatic herb used commonly in many North Indian dishes such as flat breads (roti), cold salads (with boiled aloo) and lentil (daal) recipes.
Due to the sweet after-taste of Dill, it is used as mouth freshener or Mukhwas in West India. Dill has good digestive properties and imparts a distinct flavor to any dish.
I often use Dill seeds in baking savory dishes. These crackers are a twisted version of dill and potato rotis we make at home. 
Spiced Dill and Potato Oat Crackers
- Total Time: 40 minutes
- Yield: Makes 24 1x
- Diet: Vegetarian
Description
Savory oat crackers with a hint of spice.
Perfect with tea or a light salad.
Ingredients
- 1 cups (237 ml) Oats
- 0.5 cups (118 ml) Wheat flour
- 3 tbsp oil
- 1 tbsp butter
- 1 cups (237 ml) mashed Potato
- 2 tbsp chopped dill leaves
- 2 tbsp yogurt
- 1 tsp dry red chilly flakes
- 1 tsp salt
- 0.5 tsp baking soda
- 0.25 tsp carom seeds
Instructions
- Preheat oven to 375°F (190°C) and grease a baking tray with oil.
- Boil and mash the potato. Coarsely grind the oats.
- Wash and finely chop the dill leaves.
- In a large bowl, combine both flours, carom seeds, dried red chili flakes, chopped dill leaves, baking powder, and salt; mix well.
- Add oil and softened butter to the flour mixture; mix lightly until breadcrumb-like.
- Add mashed potato and yogurt to the bowl; mix until a hard dough forms.
- Take a large portion of the dough, lightly dust with dry wheat flour, and roll into a large, thin sheet.
- Cut the dough into squares or rounds.
- Arrange the dough pieces on a greased baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes.
Notes
- For a smoother dough, ensure the potato is very well mashed and warm before adding to the dry ingredients.
- If the dough is too dry, add a teaspoon of water at a time until it comes together.
- Store crackers in an airtight container at room temperature for up to a week for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 2 crackers
- Calories: 100
- Sugar: 2
- Sodium: 150
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 5
Frequently Asked Questions
What type of oats should I use for these crackers?
Rolled oats work best. You can pulse them briefly in a food processor for a finer texture, or leave them whole for a more rustic, crunchy cracker.
How thin should I roll the cracker dough?
Aim for about 2 to 3 millimeters thick. Thinner crackers will be crispier, while thicker ones will have a more substantial, biscuit-like bite. Keep the thickness even for uniform baking.
How does the dill flavor come through in a potato cracker?
The dill adds a fresh, herby note that cuts through the earthiness of the potato and oats. Use dried dill worked into the dough, or fresh dill if you want a more pronounced flavor.
Hello Sanjeeta….Have you used standard measuring cups/spoons while making these crackers?