Crunchy and crispy snacks are always welcome in my home. Today's recipe is also one such kind of snacks, which is yummy and healthy. These thin and crispy wheat crackers are made of whole wheat flour and simple Indians spices which are easily available at home. The process is little lengthy but believe me, they are super delicious to munch on with your evening tea / coffee. This recipe goes to the 2nd day of Week 2, BM 64. Here goes the recipe......
Wheat flour 1 cup
Sesame seeds 1 spoon
Carom seeds / Ajwai 3/4 spoon
Curry leaves 4
Salt to taste
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Water to make dough
Oil for deep frying
Chop curry leaves into very small pieces. In a mixing bowl add all the ingredients except water and oil.
Mix together well and 3 spoons oil.
Now add water little at a time to make a stuff dough.
Cover and let it rest for 1 hour.
Remove and knead the dough once again.
Now divide the dough into small balls ( grape size / cherry size)
Using rolling pin make small poories giving them round shape.
Using fork or knife make 4 to 5 slits on the poori so that they wont puff up while frying.
Take a large cotton cloth and spread it on a table.
Now place all the rolled poories on the cloth to dry.
Let the poories dry for 2 hrs, now turn them around to dry on other side.
They need not dry completely, its ok if they are little soft and raw.
Heat oil in deep frying pan.
Drop 2 to 3 poories at a time to fry on both sides.
Fry till brown and crisp.
Let them rest on paper towel so that excess oil is drained.
Store in air tight container.
Serve with any pickle / salsa.
Enjoy with a cup of tea / coffee.
Check to see what my fellow bloggers are cooking for BM 64.