Tangy Tomato Crackers

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.

Ingredients

  • 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

Method

  1. Puree the tomatoes along with ginger, garlic and chillies.
  2. In a kadai add a tablespoon of oil, to that add mustard seeds and cumin seeds.
  3. Once they crackle add the pureed tomatoes and chopped curry leaves. Cook till the raw smell goes and it thickens up.
  4. Dry roast all the flour for a while. Use it after it cools down.
  5. Rub cold butter to the flour till it resembles like bread crumbs.
  6. Add 1/4th to 1/3rd cup of the puree, use it as per your requirement.
  7. Form a soft dough, use curd if it is too dry.
  8. Cover the dough and chill it for 15 minutes to half an hour.
  9. Roll them thin for crispy crackers.
  10. Place on a baking tray lined with baking sheet or parchment paper.
  11. Prick the crackers with a fork.
  12. Bake in a preheated oven at 180 degrees for 10-15 minutes.

Notes

  •  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.
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6 Comments Add yours

  1. Tejaswini kulkarni khairnar says:

    Can we made these in cooker or in pan

    Like

    1. priyanjali says:

      Hi Tejaswini, I’ve never baked in a cooker/pan. People do bake, if you have baked in pan earlier then u can bake this also in the same procedure. Else you can Google and find out how it is done in a pan.

      Like

  2. chefkreso says:

    Yum! They look wonderful!

    Liked by 1 person

    1. priyanjali says:

      Thank you so much Chefkresco

      Like

  3. Hi, loving this recipe. Can you tell me the measurements in grams please?

    Liked by 1 person

    1. priyanjali says:

      Thanks Shweta, 1/4 cup will be around 30-35 grams

      Like

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