Carom Crackers
By: Nik Sharma
Published: Saturday, February 11, 2012 - 8:31am

Ingredients




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)

Preparation

1 In a food processor, add the flour, salt, baking soda, and carom seeds. 2 Then fix the lid and pulse the dry ingredients twice, till mixed. 3 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. 4 Let the dough rest for one hour at room temperature. 5 Lightly dust the surface on which you will roll out your dough. Divide the rested dough into 10 even sized balls. 6 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. 7 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. 8 Keep the cut circles of dough aside. Save the extra ends of unused dough. 9 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 10 Heat the oil for frying in a shallow pan on a medium flame. 11 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). 12 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.

About

These delicious crackers are seasoned with carom seeds to give it a savory flavor.