Spicy Coconut milk Crackers
Ingredients
- 3/4 cup Semolina flour
- 1 1/2 cup All purpose flour/ Maida
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Refined oil
- count Water 1/2 cup+ 1tbsp
For the masala
- 1/4 cup Small onions finely chopped
- 1 tbsp Green chili paste
- 1/2 tsp Raw mango powder
- 2 tsp Garlic paste
- 1/4 cup Thick coconut milk
- 1 tbsp Curry leaves paste
- 1 tsp Cumin seed powder
- 2 tbsp Oil
- Salt to taste
Directions
Sift all purpose flour, salt and baking powder thrice. Keep it aside.
In a non stick pan, heat oil. Add chopped onion.Fry on low heat until brown.
Add green chilli paste, curry leaves paste and garlic paste. Fry on low flame for a minute or two.
Now add salt, and thick coconut milk.
Keep stirring on low flame until the masala is dry.
Add raw mango powder.Turn off the heat. Let the masala cool well.
Add the masala to the sifted flour mixture. Add semolina flour. Chiroti raw can be used.
Add water. Increase the quantity of water if the dough is too stiff.
Cling wrap the dough.
Refrigerate it for 30-40 minutes.
Take the dough out.Removd the cling wrap.
Line a rectangular tin with parchment sheet.
Using a rolling pin, roll it thin.
Cut it into desired shapes.
Prick it with a fork.
Carefully transfer it to the baking tin.
Refrigerate it for another 30 minutes.
Meanwhile pre heat the oven at 140 degrees C on fan mode.
Bake for 20-22 minutes .
Transfer it to a wire rack.
Let it cool.
