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Jeera Crispies

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 25 minutes

Cook time: 15 minutes

Difficulty Level: Easy

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

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  • All-purpose flour or whole wheat flour 1 cup
  • Cumin seeds ½ tsp
  • Baking powder ⅛ tsp
  • Salt to taste
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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.

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Ingredients

    • 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

  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.
  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.
  3. Cover with the damp cloth and set aside for 15 minutes.
  4. Preheat the oven to 180º C. Grease a baking tray.
  5. 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.
  6. Keep the tray in the baking tray and bake for 10 to 15 minutes.
  7. Alternately you can deep-fry the crispies in hot oil till golden. Drain on absorbent paper.
  8. 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

(Jal Jeera)

(Minty Melon Cooler)

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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

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