Advertisement
Curry crackers
Preparation info
- Difficulty
Medium
Appears in
Published 1999
These are great little bite-sized crackers to serve with snacks, drinks and yoghurt-based relishes or sauces.
Ingredients
1 teaspoon 1 teaspoon ½ teaspoon<
Method
- Dry-roast cumin, coriander and fennel seeds, separately, over gentle heat until fragrant. Cool, then grind separately to a fine powder.
- Melt ghee in a saucepan and fry garlic and ginger over gentle heat until fragrant, about 2 minutes. Do not let aromatics colour. Stir in ground spices and cook for 30 seconds, then remove from heat.
- Blend flour, bakin
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe