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    Home » Recipes » Baked & Grilled

    Published: Apr 7, 2015 · Modified: Oct 1, 2020 by Usha Rao

    Chili Garlic Crackers

    I like savory bakes and am always looking out for new recipes. When I came across Champa’s chili garlic crackers, I bookmarked the recipe. These crackers are prepared with pie crust dough. The dough is spiced with chilies and garlic. I followed the recipe as given. The crackers were spicy and make a nice tea time or a cocktail snack.

    Baking Marathon, Blogging Marathon, Savory Bakes, Crackers

    I made these crackers twice. First time I made the crackers, the first day I tasted them, I was not sure I liked the taste. The more I ate, the more I started liking. The main reason for this is I rolled the crackers a little too thin. Rather, all the crackers were not of the same thickness and some crackers were slightly burnt. The crackers that were not burnt tasted good. The pictures are from the first try and you can see the crackers are light golden brown in color. The second time I planned to bake these cookies for a friend I was going to meet the next day. I wanted another taste tester to approve the the crackers. Unfortunately we had to cancel our plan due to weather conditions. Second time I made sure all the crackers were of uniform thickness. This time all the crackers were evenly backed and tasted good. Even without a second taste tester I approved the crackers to go on the blog. I was too lazy to take the pictures the second time I baked the crackers.

    Blogging Marathon, Baking Marathon, Fire up the oven, Savory Bakes, Crackers,  Savory Crackers

    Source: Versatile Kitchen
    Total Time: 25 minutes + 3 hours to up to overnight of chilling the dough
    Preparation: 10 minutes
    Bake Time: 15 minutes
    Yields: 12 - 14 (depends on the thickness. First time I got 14 and second time 12 crackers)

    Ingredients:

    • 1 ¼ cup All Purpose Flour
    • 2 tsp. Sugar
    • ½ tsp. Baking Powder
    • ¼ tsp. + ⅛ tsp. Salt
    • 4-5 small Green Chilies (I used 4)
    • 2 Garlic Pods
    • 3 tbsp. Butter, cold and cut into few pieces
    • 2 tbsp. Oil (I used olive oil but canola can also be used)
    • 2-3 tbsp. Water, cold (start with 2 tablespoon and add the last tablespoon if required. I used only 2 tbsp.)

    Preparation:

    • Take flour, sugar, baking powder, salt, green chilies and garlic pods into a food processor with chopping blade and pulse until chilies and garlic are minced evenly.
    • Add butter, oil and pulse until incorporated and butter is cut into tiny flakes.
    • Add water and pulse until crumbly dough is formed. One should be able to make a ball of the dough, but not very smooth one though.
    • Transfer the dough to a bowl, make a thick flat disc, cover with saran wrap and refrigerate for 3 hours or overnight. First time I made the crackers I refrigerated for about 6 hours and the second time since I dropped my plan to meet my friend, I ended up refrigerating the dough for almost 36 - 40 hours.
    • Take out the dough from the fridge and let it sit for 5 minutes. I found that letting it sit for about 10 minutes was easier to work with.
    • Adjust oven racks to lower most and middle level racks. Preheat the oven to 350 F.
    • Line a baking sheet with parchment paper.
    • On a lightly floured surface roll out the dough to ⅛” thick discs. I divided the dough into 2 portions and then rolled it out. It was easier this way. The edges of the rolled dough might not be even and smooth. That is ok. The dough might also fall apart and crack when rolling, just patch the dough together and roll it out.
    • Using a cookie cutter or biscuit cutter cut the rolled out dough into smaller discs. Or the rolled dough can be cut into squares or rectangles using a knife.
    • Using a fork uniformly pierce the crackers.
    • Collect the scrapes and roll it out again, repeating the above step.
    • Carefully transfer the crackers to prepared baking sheet.
    • Bake in the lowest rack for 12 minutes, transfer to middle rack and bake for another 3 minutes. Baking time depends on how big and thick the crackers are.
    • Cool the crackers on a wire rack and store in an airtight container.

    Suggestions:

    • Crackers can be flavored with different herbs. For cheese crackers add ½ parmesan cheese when making the dough.
    • Crackers have a garlic flavor and if is not fond of garlic, leave it out and use any spice or herb of preference.

    This day in 2011: Tomato Soup
    This day in 2014: Chickenn Xacuti from Goa

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

    « Chili Cilantro Mint Popovers
    Savory Shortbread Cookies ~ Khara Biscuits »

    Reader Interactions

    Comments

    1. themadscientistskitchen says

      April 26, 2015 at 3:20 am

      I have used Champa's receipes a lot of time and they are amazing. Love tehse crackers but with my rolling skills I better call Bai to make them.:D

      Reply
    2. Gayathri Kumar says

      April 17, 2015 at 5:19 am

      The thickness of crackers always affect the final outcome. Your crackers look so crispy and flaky...

      Reply
    3. saras says

      April 15, 2015 at 9:44 am

      Crunchy crackers with spicy flavors!! Perfect with cup of chai!

      Reply
    4. Srivalli says

      April 13, 2015 at 2:25 am

      We had made these for ICC and we all loved it..you got your pics done so well Usha!

      Reply
    5. Sneha datar says

      April 12, 2015 at 3:09 am

      Perfect savory crackers with a cup of tea.

      Reply
    6. Sandhya Ramakrishnan says

      April 12, 2015 at 1:41 am

      The crackers are lovely and I also like the savory bakes.

      Reply
    7. veena krishnakumar says

      April 11, 2015 at 9:50 am

      My daughter will love these crunchy crackers!!!Looks very nice

      Reply
    8. Pavani says

      April 07, 2015 at 11:11 pm

      Yummy looking chili garlic crackers. They sound very flavorful and look very crispy.

      Reply
    9. priya says

      April 07, 2015 at 12:49 pm

      Those crackers looks prefect, much more attractive and pretty than the store bought ones..

      Reply
    10. srividhya says

      April 07, 2015 at 12:33 pm

      I am big fan of these savory crackers. Perfect with tea and a book.

      Reply
    11. Suma Gandlur says

      April 07, 2015 at 9:20 am

      Great savory to go with tea. I think I have tried another version of these.

      Reply
    12. Varada says

      April 07, 2015 at 9:14 am

      Spicy snacks go so well with tea. My husband would love these spicy crackers. I will try them.

      Reply
    13. sizzlingtastebuds says

      April 07, 2015 at 6:03 am

      They look very inviting ! I had bookmsrked these too but went with onion crackers instead frm Soma's blog .. These r great to go with tea..

      Reply
    14. Sowmya says

      April 07, 2015 at 5:33 am

      these chili garlic crackers are so good to keep munching... love to have them with tea..

      Reply
    15. Padma Rekha says

      April 07, 2015 at 1:45 am

      You made them perfectly, since mine turned out a big disaster. Again a beautiful picture, crackers looks crisp......

      Reply
    16. Rajani says

      April 07, 2015 at 12:46 am

      I too have a lot of recipes to try from Champa's blog inclusing these crackers :D. God knows when I am actually going to bake these, though ;-). I will keep in mind to roll them out a little thicker!

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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