



Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
pieces
|
- 1 cup All Purpose Flour Maida
- 1 cup whole wheat flour
- 1 tbsp Cumin seeds
- 2 tbsp Milk Powder
- 1 tbsp cornflour
- 3/4 tsp baking soda
- 2 tbsp Melted Butter
- 4 tbsp canola oil
- 1 pinch sugar
- salt to taste
- Oil for basting
- 1 tbsp Chopped Coriander Leaves
- 1 sprig Chopped Curry Leaves
- 1 tbsp Roasted Sesame
- 2 Chopped Green Chilies optional
- 1/2 tsp asafoetida
- 1 tsp chili powder (adjust to taste)
- 2 tbsp Crushed Kasuri Methi
- 1 bitter gourd peeled and grated
- water to knead
Ingredients
Spices :
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- Take a large mixing bowl and sieve the flours twice with soda, cornflour, salt, milk powder.
- Add a pinch of sugar, cumin seeds and mix well with a spoon or fork.
- Heat canola oil and butter together and cool for 2-3 mins and add to the flour.
- Mix the flour and rub the oil-butter mix into the flour to makes crumbs.
- Now add all the spices and mix well.
- Sprinkle some warm water and knead to make a slightly stiff dough. Cover the dough with a muslin cloth and let it rest for 5 mins
- Preheat oven to 180 Degree C for 10 mins and line a baking tray with parchment paper and keep aside.
- Roll the dough into a half inch thick disc.
- Cut into round shapes using a cookie cutter.
- Poke the round shaped crackers with a fork, and place them on the lined baking tray.
- Brush oil on top with a silicon/ oil brush.
- Bake for 12-15 mins at 180 deg c. flip them once , baste them again with a brush and bake for 5 mins at 150 degree C till golden brown.
- Cool them on a wire rack and store in an airtight container.
