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Last year when it was decided that we were going to do a baking theme this April, I wanted to try some savory bakes. Yes, you read it right! We are one crazy group that decided on the theme for this marathon even before we started last April’s mega marathon. Off course, we changed the rules over the months before finalizing them but general theme was decided long time ago. Anyway, ever since then I wanted to bake some savory bakes and these masala crackers from Gayathi’s blog were the first recipe I baked for this marathon.
I baked these crackers late Fall when couple of my nieces visited me. When asked how the crackers were, they were surprised to know these were homemade. That was enough to blog the recipe. I am not happy with the pictures and wanted to re-bake the crackers for better pictures but never got around to do it. I will try to update the pictures soon, when I get to bake these again. Hopefully soon after this month’s BM baking. I followed Gayathri’s recipe as given.
Source: Gayathri’s Cook Spot
Total Time: 2 hours 45 – 50 minutes
Preparation: 20 – 25 minutes
Resting Time: 2 hours 15 minutes
Bake Time: 10 minutes
Yields: 40 – 50 squares of 2” x 2”
- 1 ½ cups All-Purpose Flour
- 2 tsp Active Dry Yeast (I used 1 envelop 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 and yeast, and let yeast to foam for about 5 – 10 minutes. If using instant yeast, this step can be skipped.
- Finely chop coriander and green chilies using a hand blender or in 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 sauce pan and heat it until butter melts. Do not heat it for too long. If using instant yeast, add water also 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 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 to 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.
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