Spicy peanut crackers
Ingredients
- 3/4 cup Roasted Peanut
- 1/2 cup Chopped onion
- 1 tbsp Garlic paste
- 1 tsp Ginger paste
- 3-4 count Red chillies
- 2 tbsp Coriander leaves chopped
- 1 tbsp Refined oil
- 2 cups All purpose flour / Maida
- 1/8 tsp Baking powder
- 1/8 tsp Baking soda
- 1 tsp Turmeric powder
- 1/3 cup Salted butter
- 3/4 tsp Salt
- 3/4 cup Water
Directions
Keep the roasted peanuts ready.
Heat a heavy bottom saucepan, heat 1 tbsp oil. Add red chillies, ginger, garlic and chopped onion. Add 1/2 tsp salt.
Fry well for 3-4 minutes.Turn off the heat.Add chopped coriander leaves. Keep it aside.
Coursely ground the roasted peanuts.
Add the cooked ingredients.
Sift turmeric, salt,baking powder and baking soda.
Add the coarsely ground ingredients.
Cream salted butter using a electric mixer.
Gently incorporate butter and flour mixture.
Add water.Add 2 tbsp extra water if the dough is too stiff.
Cling wrap it. Refrigerate for 30 mins.
Place the dough between two sheets of cling wrap. Roll out the dough gently without applying pressure.
Cut it into desired shapes.
Line a rectangular tin with parchment sheet.
Refrigerate it for 15 minutes. Pre heat the oven at 150 degrees C for 15 minutes with top and bottom rods on.
Bake at 150 C for 20 minutes with top and bottom rods on.
Transfer them to a wire rack to cool.
