Description
These crackers are a play on a version of dill and potato rotis. Serve with tea or a cold salad for a perfect pair.
Ingredients
- 1 cup Oats
- 1/2 cup Wheat flour
- 3 tbsp oil + 1 tbsp butter
- 1 cup mashed Potato
- 2 tbsp. chopped dill leaves
- 2 tbsp yogurt
- 1 tsp dry red chilly flakes
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp. carom seeds
Instructions
- Preheat the oven to 190°C and grease a baking tray with oil.
- Boil and mash the potato. Coarsely grind the Oats (I used quick cooking Oats).
- Wash and finely chop Dill (suva) leaves.
- Take both the flours in a large bowl, add carom seeds (ajwain), dried red chilly flakes, chopped Dill leaves, baking powder, salt to it and mix well.
- Add oil and softened butter in the above flour and mix lightly to get bread crumbs like texture.
- Add mashed potato and yogurt or curd (dahi) in the bowl and bring all the ingredients together to form hard dough.
- Take a large portion of the dough, dust it lightly with dry wheat flour and roll it into a large thin sheet with a rolling pin.
- Cut the rolled out dough into squares or rounds with a sharp knife or a cookie cutter.
- Arrange all the squares onto a greased baking sheet and bake for about 10 minutes. Turn the crackers to other side and bake for another 10 minutes.
Notes
Two plastic sheets would be very handy to roll the cracker dough into thin sheet.
Baking time would depend upon the thickness of the crackers.
Olive oil works wonder to give lovely taste and healthy touch to these crackers.
Crackers are generally hard and dry in texture, add a little butter to make these crackers crisp.
Replace oil and use softened butter for much flakier crackers.
Use dried fenugreek leaves (Kasuri methi), coriander, mint or any other dried herbs such as rosemary, oregano or thyme to add different flavors to these crackers.
Substitute grated cheese with oil and butter in the recipe and get another delicious version of these crackers. Make sure you reduce the quantity of salt accordingly.
- Category: Side, appetizer