Mar 29, 2014

Masala Crackers

Masala Crackers -  A delicious deep fried evening snack !!!

Makes: 140 g


Please use same measuring cup to measure flour and water.

1 cup  / 200 ml maida / all purpose flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 teaspoon salt

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon ajwain (carom  seeds / ayamodakam)

¼ teaspoon hing (asafoetida)

Water for kneading ( approximately 1/4 cup + 1 – 3 tablespoon )

Extra ¼ cup flour

Cooking oil for frying (300 ml)


In a wide bowl, mix maida , salt, red chilli powder, turmeric powder,  hing and ajwain. Add water (first start with ¼ cup water. Later adjust with 1 – 3 tablespoon water and make stiff dough. Dough should not be soft like chapatti dough. It should be stiff. Otherwise  masala crackers won’t be crisp).  Do not keep maida dough too long. Deep fry immediately.

Divide the dough into 4 – 5 parts and make lemon sized balls.  Make thin chapati using dry maida. Cut it into 1 - inch desired shape and size or make round shape with the help of an inverted sharp lid / cookie cutter / katori.

Heat oil in a kadai / deep frying pan on high heat. Reduce the heat to medium and wait for 1 minute. Fry crackers  in 3 – 4 batches  (depending upon the size the kadai // frying pan) till golden brown. Do not fry on high heat.  Drain out from oil and spread on a kitchen paper for some time to absorb extra oil and store in an airtight container. It’ll last for more than a week. It’s a tasty tea time snack and kids  as well as senior citizen.


Farin Ahmed said...

Nice Masala crackers!!! Can I have some...........

Anu Yalo said...