Crunchy cumin seed cracker

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Snacks | Tags: , |

These crispy, low fat munchies are made with oats, maize flour and whole-wheat flour instead of refined maida.
These are great to keep in your handbag so that you are prepared when hunger strikes. You can also serve them as an appetizer along with Garlic Tomato Salsa.

Baking Temperature : 160°C (320°F).
Preparation Time : 10 mins.
Baking Time : 20 mins.

Makes 30 crackers.

¾ cup whole wheat flour (gehun ka atta)
1½ teaspoons cornflour
2 tablespoons maize flour (makai ka atta)
2 teaspoons skim milk powder
¼ cup quick cooking rolled oats
½ teaspoon cumin seeds (jeera)
1 tablespoon low fat curds
salt to taste
Other ingredients
1 teaspoon oil for greasing
1. Mix all the ingredients together and add enough water to make a firm dough.
2. Knead the dough gently until smooth.
3. Roll out, using a little whole wheat flour to 2 mm. thickness.
4. Pierce with a fork and cut them into squares that are 50 mm. (2″) using a knife.
5. Place on a greased baking tray and bake in a pre-heated oven for 20 minutes at 160°C (320°F) or until lightly brown and crisp.
6. Cool and store in an air-tight container.
The cookies will appear a little soft when hot, but will get crisp once they cool down to room temperature.

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