Masala crackers are spicy, green chilies & cilantro flavored yeast crackers. A great snack for anytime of the day.
Last year when we finalized the baking theme for this April, savory bakes were on top of my list. Yes, you read it right! We are one crazy group that decides on the themes for mega marathon over a year in advance, even before we start current year’s mega marathon. We do discuss the theme and change the rules leading up to the marathon but the main theme is the same. Anyway, ever since the theme was finalized, I wanted to bake some savory bakes and these masala crackers from Gayathi’s blog was the first recipe I baked for this marathon.
Gayathri is our baking guru in the blogging group and her blog is our goto place for baking ideas. Her blog is a treasure trove for eggless bakes, breads and many more! Masala crackers were one of the savory bakes shortlisted from her blog, for this month long baking mega marathon.
I baked these crackers late Fall of last year when a couple of my nieces visited me. When asked to critique the crackers, they were surprised these were homemade! That was enough to blog the recipe.
I am not happy with the pictures and I will try to update the pictures soon, when I bake these again. Hopefully soon after this month’s BM baking. I followed Gayathri’s recipe as given.
Update Oct 2019- It is more than four years and I am yet to update the old pictures with new one 🙁 !
Savory Yeast Crackers Recipe
- 1 ½ cups All-Purpose Flour
- 2 tsp Active Dry Yeast I used 1 envelope which is 2 ¼ tsp. If using instant yeast, check note below
- ¾ Baking Powder
- 1 tbsp. Sugar
- 4 Green Chilies
- ½ cup loosely packed Cilantro
- ¼ cup Water
- 2 tbsp. Butter
- 2 tbsp. Vegetable Oil
- In warm water, add salt, yeast and allow yeast to foam for about 5 – 10 minutes. If using instant yeast, skip this step.
- Finely chop coriander and green chilies using a hand blender or a mixer. I ground it in a mix without adding any water.
- Mix flour, salt, baking powder, cilantro and green chilies in a bowl. If using instant yeast, add sugar and yeast also to the flour mixture.
- Take butter and oil in saucepan and heat it until butter melts. Do not heat it for too long. If using instant yeast, add water to butter when melting it.
- Add butter mixture and yeast mixture to the flour and mix well to make soft dough.
- Knead the dough for a couple of minutes, cover with cling or saran wrap and keep it aside for 2 hours or until the dough doubles in volume.
- Place the dough in the fridge for an hour.
- Remove from fridge and let it rest on countertop for 15 minutes.
- Preheat the oven to 450 F / 220C. Grease a large baking sheet and keep it aside. (I lined the sheet with aluminum foil and then oiled it.)
- Punch down the dough and knead it to make smooth dough. Divide the dough into 5 equal balls.
- Dust the rolling surface with flour and roll out each ball into 6 x 6” square.
- Cut each square into 3 equal strips and each strip into 3 equal parts; 9 squares of 2” x 2”. Place these on the baking tray.
- Prick crackers with a fork and bake in a preheated oven for 10 minutes or until golden brown, flipping the crackers half way into baking.
- Crackers should be crispy and transfer to cooling rack to cool. If there are any soft crackers, bake those until crisp.
- When cool, store in an airtight container.
- Yeast – If using instant yeast, add it directly to the flour. If using active dry yeast, dissolve in warm water before adding to flour.
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