Curry crackers

Name: Curry crackers
Cuisine: American
Ingredients: ½ teaspoon fennel seeds; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; ½ teaspoon chilli powder; 250 g plain flour; ½ teaspoon baking soda; 1 teaspoon sea salt; 75 g ghee; 4 cloves garlic, minced; 1 teaspoon minced ginger; 1 teaspoon ground turmeric; 125 ml water

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

These are great little bite-sized crackers to serve with snacks, drinks and yoghurt-based relishes or sauces.

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon<

Americas
Africa
Middle East
Asia
Europe
Mexico
India
United States
Snack
Bread
Vegetarian
Mediterranean

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