Koki Cracker Recipe
I used the recipe at Red Chillies as a base to make the Koki crackers. The recipe lent itself beautifully to the Koki flavors. Instead of the sesame seeds, I used crushed coriander seeds and dried pomegranate seeds, and replaced the all purpose flour with whole wheat flour (atta). I let the butter and oil stay, too many changes at one time... wasn't sure if it would work. Perhaps next time, I'll try to reduce the fats a bit.
These turned out just too yummy and handy to have around. A tad dangerous but then that is the allure of snacky type foods, right? Thanks ladies for the inspiration and recipe... this one's a keeper.
By Bharti
Koki Cracker
Ingredients
- 2 cups whole wheat flour (atta)
- 1 teaspoon baking soda
- 4 teaspoons crushed coriander seeds
- 1 teaspoon dried pomegranate seeds (anardana)
- 1/3 cup oil
- 4 tablespoons butter melted
- 1/4 cup warm water (if needed)
- 1 big onion
- 2-3 green chillies
- a handful of cilantro leaves
- 1 teaspoon salt
Method
Preheat the oven to 325F. Lightly grease a baking/cookie sheet.
Place the onion, green chillies and coriander in the food processor. Process till chopped. Put the flour, baking soda in a big bowl. Add the onion mixture spices and oil. Knead lightly. Use the water if needed (I didn't need to use any).
Let the dough rest for 5 minutes. To shape the crackers, you can roll out and use round cookie cutters. I took small balls of mixture in my hand and flattened them out in to small circles. Place on the cookie sheet. Bake for 25 minutes. Using a metal spatula, flip the crackers over. Bake for an additional 5 minutes.
Cool on a wire rack and store in an airtight container.
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