Curry crackers

Preparation info
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By Christine Manfield

Published 1999

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


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon<


  1. Dry-roast cumin, coriander and fennel seeds, separately, over gentle heat until fragrant. Cool, then grind separately to a fine powder.
  2. 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.
  3. Blend flour, bakin