Best 3 India Style Crackers Recipes

Embark on a culinary journey to India with this delectable selection of traditional cracker recipes. These crispy and flavorful treats, known as "papad" or "papadum," hold a special place in Indian cuisine, often served as an appetizer, snack, or accompaniment to meals.

With various options to choose from, there's a perfect papad recipe for every taste preference. From the classic plain papad to more exotic variations like masala papad, jeera papad, and urad papad, each recipe offers a unique blend of spices, lentils, and flours.

Whether you prefer the fiery heat of chili papad or the tangy zest of lemon papad, these recipes have got you covered. And for those seeking a healthier alternative, the multigrain papad recipe combines the goodness of different grains, making it a nutritious and wholesome snack.

So, gather your ingredients, fire up the stove, and let's embark on this culinary adventure together. Get ready to tantalize your taste buds with these irresistible Indian-style crackers!

Let's cook with our recipes!

INDIA-STYLE CRACKERS

India-Style Crackers image

A tasty low-calorie, almost guilt-free snack. I concocted this based on an inspiration from Murukku (a fried Indian snack done in coils) and Lavash bread.

Provided by RotiJala

Categories Lunch/Snacks

Time 50m

Yield 35-45 strips, 4-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup rice flour
1 cup all-purpose wheat flour
1 teaspoon baking powder
2 teaspoons anise seed
1 teaspoon cumin powder
1/2 teaspoon coriander powder or 1/2 teaspoon fennel
1/2 teaspoon cardamom powder
1/2 teaspoon chili powder (more if you like 'spicy'!)
1/4 teaspoon turmeric powder (optional)
4 teaspoons dried coriander, leaf or 4 teaspoons dried parsley
1 1/2 teaspoons himalaya salt or 1 1/2 teaspoons kosher salt
1 teaspoon sugar
2 tablespoons butter, gently melted or 2 tablespoons olive oil
120 ml half-fat cream (more might be necessary depending on absorbency of flour) or 100 ml milk (more might be necessary depending on absorbency of flour)

Steps:

Preheat oven to 160 degrees Celsius.
In a medium bowl, mix rice and wheat flours, baking powder, spices, chopped curry leaf, sugar and salt.
Drizzle melted butter over the flour mixture. Slowly add (coconut) milk/cream and stir with a fork. Add a bit more if necessary to achieve a consistency that enables you to bind the flours without getting too moist.
Line an oven tray with a baking sheet. Take a quarter of the dough and press flat between two sheets of baking parchment. Use rolling pin to flatten to 1mm thin.
Peel off top sheet and place bottom sheet containing rolled dough in a baking tray. Use a pizza cutter or wavy roller to cut dough into strips (they'll come apart after baking).
Bake in the middle of oven for 25-35 minutes until the crackers are lightly browned and crispy when cooled on a wire rack.
Store in an air-tight container if the air around you is humid.

PAPADUM (LENTIL CRACKERS)

Papadum (Lentil Crackers) image

This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.

Provided by Ambervim

Categories Breads

Time 1h50m

Yield 15-20 Large crackers

Number Of Ingredients 7

Ingredients

4 cups lentil flour (Likely make your own with grain grinder or blendtec or etc)
1 teaspoon black pepper, cracked
1/2 teaspoon cumin, ground
1/2 teaspoon whole cumin
1/2 teaspoon salt
1/4 cup water
vegetable oil (for frying, if needed)

Steps:

In a large bowl mix the flour, black pepper, cumin and salt.
Add the water and knead the dough by hand until it is smooth.
Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
Store in an airtight container until ready to serve.
Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.

Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1

SPICED INDIAN CRACKERS (MATHRI)

Spiced Indian crackers (mathri) image

Make a batch of these crisp Indian snacks seasoned with cumin, then enjoy with a spoonful of your favourite Indian pickle and a cup of masala chai

Provided by Roopa Gulati

Categories Snack

Time 45m

Yield Serves 4-6 as a snack

Number Of Ingredients 7

Ingredients

100g plain flour
½ tsp fine salt
¾ tsp cumin seeds
½ tsp cracked black peppercorns
15g ghee, melted and cooled
vegetable or sunflower oil for rolling and deep-frying
Indian pickle, to serve

Steps:

Sieve the flour and salt into a bowl, then stir in the cumin seeds and peppercorns.
Add the cooled (but still liquid) ghee to the dry ingredients and mix in using your fingertips until the mixture resembles coarse breadcrumbs.
Mix in about 2-3 tbsp cold water to make a firm dough, then knead for 3-4 mins until smooth. Cover and leave for 20 mins at room temperature.
Knead the rested dough for 1 min, then divide into 15 portions (weigh for accuracy, if you like - each portion should be about 10g). Roll each portion into a ball about the size of a marble and cover with a cloth as you work to stop them drying out.
Roll each ball out on a lightly oiled surface into a 4cm disc that is roughly the thickness of a 20p coin. Prick all over using a fork to stop the mathri puffing as they cook.
Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full, to 130°C, or until a cube of bread browns in 1 min. Working in batches, lower the mathri into the oil using a flat slotted spoon. Turn the heat to low and cook the mathri for 2-3 mins on each side until pale golden. Drain on kitchen paper and leave to cool. Will keep in an airtight container for up to two weeks. Top the mathri with Indian pickle and serve at room temperature with masala chai.

Nutrition Facts : Calories 112 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.41 milligram of sodium

Tips:

Ensure your ghee is at room temperature before beginning the recipe, as this will make it easier to mix with the other ingredients.
If you don't have a rolling pin, you can use a wine bottle or glass jar to roll out the dough.
Be careful not to over-knead the dough, as this will make the crackers tough.
If the dough is too sticky, add a little more flour. If it's too dry, add a little more ghee.
Use a sharp knife or pizza cutter to score the crackers before baking. This will help them to break apart easily.
Bake the crackers until they are golden brown and crispy. Keep a close eye on them, as they can burn easily.
Let the crackers cool completely before storing them in an airtight container. This will help them to stay crispy.

Conclusion:

These Indian-style crackers are a delicious and versatile snack that can be enjoyed on their own or with your favorite toppings. They are perfect for parties, picnics, or simply as a quick snack. With their simple ingredients and easy-to-follow instructions, these crackers are a great recipe for beginner bakers and experienced cooks alike. So next time you're looking for a tasty and satisfying snack, give these Indian-style crackers a try!