It is said “Necessity is the mother of all invention”, I would like to change it to availability is the mother of all invention. In my case it’s always the latter. This recipe is the best example of that.
I was not planning to make tomato crackers, when I opened the fridge and found loads of tomato, that very moment I decided to bake these. I love savory crackers but I generally end up baking sweet cookies or crackers because those are loved by my hubby and little one. So glad I made these, didn’t expect them to turn out so good! This is one of my most sought after recipe, loved by everyone who ever has tried it.
You can have a look at my Maggie crackers.
- Wheat flour 1/4 cup
- Rice flour 1/4 cup
- Jowar flour 1/4 cup
- Medium diced tomatoes 2
- Garlic clove 3
- Ginger 1 inch
- Green chillies 4
- Curry leaves 10
- Oil 1 tablespoon
- Mustard seeds 1/2 teaspoon
- Cumin seeds 1/4 teaspoon
- Sugar 1 tablespoon
- Salt 1 teaspoon
- Cumin powder 1/2 teaspoon
- Butter 2 tablespoon
- Curd to bind the dough if required
- Puree the tomatoes along with ginger, garlic and chillies.
- In a kadai add a tablespoon of oil, to that add mustard seeds and cumin seeds.
- Once they crackle add the pureed tomatoes and chopped curry leaves. Cook till the raw smell goes and it thickens up.
- Dry roast all the flour for a while. Use it after it cools down.
- Rub cold butter to the flour till it resembles like bread crumbs.
- Add 1/4th to 1/3rd cup of the puree, use it as per your requirement.
- Form a soft dough, use curd if it is too dry.
- Cover the dough and chill it for 15 minutes to half an hour.
- Roll them thin for crispy crackers.
- Place on a baking tray lined with baking sheet or parchment paper.
- Prick the crackers with a fork.
- Bake in a preheated oven at 180 degrees for 10-15 minutes.
- You can make it with wheat and rice flour if you do not have Jowar, just increase the quantity of wheat flour.
- Dry roasting the flour takes away the raw smell so do not skip this step.
- Baking time and temperature may vary.