21/2 cups all-purpose flour
a pinch or 1/8th teaspoon baking soda
2 teaspoon salt
1/4 teaspoon carom seeds
3 tablespoons vegetable oil
15 tablespoons boiling water
3 tablespoons plain non-fat yogurt
vegetable oil for frying ( I used rice bran oil)
In a food processor, add the flour, salt, baking soda, and carom seeds.
Then fix the lid and pulse the dry ingredients twice, till mixed.
Now, continue to pulse and pour the 3 tablespoons of vegetable oil, yogurt and boiling water in succession till the ingredients come together in the form a large dough ball. Keep the dough in a lightly oiled glass bowl and cover the top with cling film.
Let the dough rest for one hour at room temperature.
Lightly dust the surface on which you will roll out your dough. Divide the rested dough into 10 even sized balls.
Take one ball and roll it out into a flat large circle. Then using a 1 inch diameter cookie cutter, press and cut out circles.
Using a knife make two to three slits in the center of each cut circle to prevent large air bubbles from forming when the crackers are fried.
Keep the cut circles of dough aside. Save the extra ends of unused dough.
After cutting out the circles from each of the ten dough balls, mold the unused ends of the dough to form one large ball and flatten into a large circle and then cut out more circles
Heat the oil for frying in a shallow pan on a medium flame.
When the oil is hot, shallow fry about 4 to 6 crackers till light to golden brown on each side which should take about 1 minute or so per side (Avoid frying the crackers till they are too dark as they will get a burned taste).
Drain the excess oil from the crackers on a paper or cloth towel. Let the crackers cool completely to room temperature before storing in air-tight container.