WHOLE WHEAT MASALA CRACKERS RECIPE

September 02, 2019
The masala nutty could be a hit reception and that I was certain that the entire wheat version would even be smart.

WHOLE WHEAT MASALA CRACKERS RECIPE

When you wish to substitute flour for maida in any bake, it's necessary to extend the liquid used or decrease the flour used. I sometimes used 2-3 tbs of additional liquid in any direction. For this direction, the coriander paste can watch out of 0.5 the liquid content required to create the dough.

So watch out whereas adding water. Add tbs of water and produce the dough along. When proving the dough for one – one 1/2 hours, it's necessary to refrigerate the dough. This helps in obtaining the right form of nutty. Whereas composition them for baking, you'll place them while not departure area, because the nutty tend to shrink AN doesn’t unfold. For the given amount of dough, you get 4-5 dozens of nutty relying upon the dimensions and thickness of the nutty.

WHOLE WHEAT MASALA CRACKERS RECIPE

INGREDIENTS :

  • Instant Yeast - 2tsp
  • Salt - 1/2tsp
  • Baking Powder - 3/4tsp
  • Sugar-1tbs
  • Whole Wheat Flour / Maida -1 1/2cups
  • Vegetable Oil - 4 tbs
  • Green Chilly-4
  • Coriander-1/2cup
  • Garlic - 2 cloves
  • Water - 2-3 tbs

INSTRUCTIONS :

  1. Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
  2. Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
  3. Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
  4. Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
  5. Remove dough from fridge and let it rest for 15 minutes.
  6. Preheat oven to 220C.
  7. Punch down dough and knead it to make it smooth.
  8. Roll it into a large thin rectangle.
  9. Line and grease a baking tray. Cut the rectangle into 1 1/2" squares. Place them on the tray with out leaving space.
  10. Prick the crackers with a fork.
  11. Bake for 10-15 minutes.
  12. Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
  13. When cool store in airtight jar. Serve along with coffee.


The masala nutty could be a hit reception and that I was certain that the entire wheat version would even be smart.

WHOLE WHEAT MASALA CRACKERS RECIPE

When you wish to substitute flour for maida in any bake, it's necessary to extend the liquid used or decrease the flour used. I sometimes used 2-3 tbs of additional liquid in any direction. For this direction, the coriander paste can watch out of 0.5 the liquid content required to create the dough.

So watch out whereas adding water. Add tbs of water and produce the dough along. When proving the dough for one – one 1/2 hours, it's necessary to refrigerate the dough. This helps in obtaining the right form of nutty. Whereas composition them for baking, you'll place them while not departure area, because the nutty tend to shrink AN doesn’t unfold. For the given amount of dough, you get 4-5 dozens of nutty relying upon the dimensions and thickness of the nutty.

WHOLE WHEAT MASALA CRACKERS RECIPE

INGREDIENTS :

  • Instant Yeast - 2tsp
  • Salt - 1/2tsp
  • Baking Powder - 3/4tsp
  • Sugar-1tbs
  • Whole Wheat Flour / Maida -1 1/2cups
  • Vegetable Oil - 4 tbs
  • Green Chilly-4
  • Coriander-1/2cup
  • Garlic - 2 cloves
  • Water - 2-3 tbs

INSTRUCTIONS :

  1. Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
  2. Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
  3. Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
  4. Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
  5. Remove dough from fridge and let it rest for 15 minutes.
  6. Preheat oven to 220C.
  7. Punch down dough and knead it to make it smooth.
  8. Roll it into a large thin rectangle.
  9. Line and grease a baking tray. Cut the rectangle into 1 1/2" squares. Place them on the tray with out leaving space.
  10. Prick the crackers with a fork.
  11. Bake for 10-15 minutes.
  12. Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
  13. When cool store in airtight jar. Serve along with coffee.


The masala nutty could be a hit reception and that I was certain that the entire wheat version would even be smart.

WHOLE WHEAT MASALA CRACKERS RECIPE

When you wish to substitute flour for maida in any bake, it's necessary to extend the liquid used or decrease the flour used. I sometimes used 2-3 tbs of additional liquid in any direction. For this direction, the coriander paste can watch out of 0.5 the liquid content required to create the dough.

So watch out whereas adding water. Add tbs of water and produce the dough along. When proving the dough for one – one 1/2 hours, it's necessary to refrigerate the dough. This helps in obtaining the right form of nutty. Whereas composition them for baking, you'll place them while not departure area, because the nutty tend to shrink AN doesn’t unfold. For the given amount of dough, you get 4-5 dozens of nutty relying upon the dimensions and thickness of the nutty.

WHOLE WHEAT MASALA CRACKERS RECIPE

INGREDIENTS :

  • Instant Yeast - 2tsp
  • Salt - 1/2tsp
  • Baking Powder - 3/4tsp
  • Sugar-1tbs
  • Whole Wheat Flour / Maida -1 1/2cups
  • Vegetable Oil - 4 tbs
  • Green Chilly-4
  • Coriander-1/2cup
  • Garlic - 2 cloves
  • Water - 2-3 tbs

INSTRUCTIONS :

  1. Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
  2. Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
  3. Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
  4. Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
  5. Remove dough from fridge and let it rest for 15 minutes.
  6. Preheat oven to 220C.
  7. Punch down dough and knead it to make it smooth.
  8. Roll it into a large thin rectangle.
  9. Line and grease a baking tray. Cut the rectangle into 1 1/2" squares. Place them on the tray with out leaving space.
  10. Prick the crackers with a fork.
  11. Bake for 10-15 minutes.
  12. Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
  13. When cool store in airtight jar. Serve along with coffee.


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