Jeera Crispies
Top Rated Recipe
Key Details:
.png)
prep time: 25 minutes
.png)
Cook time: 15 minutes
.png)
Difficulty Level: Easy
.png)
Course: Snack
Cuisine: Fusion
Key Ingredients:
All purpose flour or whole wheat flour
Cumin seeds
Baking powder
Black peppercorns
Cold butter
Yogut
Iced water
About Jeera Crispies
Table of Contents
Cumin seeds flavoured
crispies that are either baked or deep-fried
- All-purpose flour or whole wheat flour 1 cup
- Cumin seeds ½ tsp
- Baking powder ⅛ tsp
- Salt to taste
Step 1.Take flour, baking powder, salt, crushed black peppercorns and cumin seeds in a mixing bowl. Add butter and rub with your fingertips till the mixture resembles breadcrumbs.
Step 2.Add yogurt and sprinkle 2 tbsps iced water and knead with your hands pushing the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm yet pliable dough.
Read MoreIngredients
- All-purpose flour or whole wheat flour 1 cup
- Cumin seeds ½ tsp
- Baking powder ⅛ tsp
- Salt to taste
- Black peppercorns, coarsely crushed ½ tsp
- Cold butter or pure ghee 3 tbsps
- Plain yogurt 2 tbsps
How to Make Jeera Crispies (Stepwise Photos)
Method
- Take flour, baking powder, salt, crushed black peppercorns and cumin seeds in a mixing bowl. Add butter and rub with your fingertips till the mixture resembles breadcrumbs.
- Add yogurt and sprinkle 2 tbsps iced water and knead with your hands pushing the dough from the sides to the middle of the bowl to form a ball that holds together and becomes a firm yet pliable dough.
- Cover with the damp cloth and set aside for 15 minutes.
- Preheat the oven to 180º C. Grease a baking tray.
- Divide the dough into small equal balls and roll out into thin sheets. Cut them into roundels with a cookie cutter and keep them on the baking tray.
- Keep the tray in the baking tray and bake for 10 to 15 minutes.
- Alternately you can deep-fry the crispies in hot oil till golden. Drain on absorbent paper.
- Arrange the crispies on a serving platter and serve them with a spicy Punjabi mango pickle or just by themselves.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available