Kasturi Methi Crackers (Dry Fenugreek Leaves)
Posted By Vardhini On June 19, 2012 @ 9:06 pm In Baking,Blogging Marathon,Eggless,Gallery,Healthy Recipes,Indian,Kid Friendly,Snacks | 21 Comments
Day 3 of the blogging marathon with theme “Evening Snacks / Tiffin”. I am always on the lookout for cookies that are not too sweet or are savory and when I saw this in the book, I had to try it out. Kasturi methi and cumin add such a unique flavor to these bite-size cookies and they flew out in a matter of hours. The kids loved it and I was requested to make them again.
When I bought the biscuit cutter sometime back, I was smiling looking at the smallest one since I had no idea what to do with it. Well, I was able to put that cutter to good use with these cookies. Recipe adapted from Classic Indian Cooking by Julie Sahni.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17.
Kasturi Methi Crackers
Print RecipeBy Published: June 19, 2012
- Yield: 50 bite size crackers
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
Healthy crackers with kasturi methi (dry fenugreek leaves).
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 1.5 tsp kasturi methi (dry fenugreek leaves)
- 1 tsp cumin seeds (roasted and crushed)
- 2 tbsp butter (unsalted)
- 2 tsp ghee
- 1/2 cup water
Instructions
- Take cumin seeds in a pan and dry roast. Allow to cool and pound coarsely.
- Take all purpose flour and wheat flour in a bowl and add salt, kasturi methi and cumin powder. Mix well.
- Add butter and ghee and mix well.
- Using water form a dough. Divide dough into two pieces. Roll the first piece into a 10 inch circle.
- Cut into small cookies using a 1.5 inch biscuit cutter. Prick the cookies using a fork to prevent them from puffing up. Repeat with other piece.
- Place cut cookies in a lined baking sheet and bake at 375F for around 10 minutes. Then flip them over and bake for another 5 minutes until the edges are slightly browned.
Pictorial
Take cumin seeds in a pan and dry roast.
Seeds are roasted. Allow to cool and pound coarsely.
Take the flours in a bowl.
Add salt, kasturi methi and cumin powder. Mix.
Mix well.
Using water form a dough.
Divide dough into two pieces.
Roll the first piece into a 10 inch circle.
Cut into small cookies using a 1.5 inch biscuit cutter. Prick the cookies using a fork to prevent them from puffing up. Repeat with other piece.
Place cut cookies in a lined baking sheet and bake at 375F for around 10 minutes. Then flip them over and bake for another 5 minutes until the edges are slightly browned.
Out of the oven.
Yummy cookies.
Enjoy!
Sending to Bake Fest #8 hosted by Reshmi.
Sending to Kid’s delight – Evening Snacks/Tiffin started by Valli and to Cookie Mela.
Article printed from Cooks Joy: http://cooksjoy.com/blog
URL to article: http://cooksjoy.com/blog/2012/06/kasturi-methi-crackers-dry-fenugreek-leaves.html
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