Baked Nippat/ Spiced Cracker with buckwheat and peanuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookies, crackers, snacks
Cuisine: Indian
Serves: 2-3 dozen
Ingredients
  • 2 cups Whole Wheat flour
  • 1 cup All purpose flour
  • ½ tsp baking soda
  • ½ cup peanuts, toasted to 50%, coarsely powdered
  • 2 tbsp white sesame seeds
  • 1 tsp cumin seeds
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • ½ teaspoon red chili flakes
  • 3 green chilies
  • 1 small red onion
  • 3 stalks cilantro
  • 10 mint leaves
  • 10 curry leaves(optional)
  • 3 tablespoons unsalted butter, melted
  • 2 tbsp vegetable oil
  • 3-4 tbsp cold water
Instructions
  1. In a mixing bowl, add the whole wheat flour, all purpose flour, powdered peanuts, sesame seeds, cumin, salt and sugar and chili flakes. Mix well and set aside.
  2. In a food processor, finely chop the green chilies, red onion, cilantro and mint leaves. It's almost crushed finely. You can chop with a knife too, just make sure it is very finely chopped. When you go to roll them out, you don't want the onion, or chili breaking or making holes in the crackers.
  3. Add the crushed/minced green chilies, red onion, cilantro and mint mixture to the flour mix. Add the unsalted melted butter and using clean hand mix and bring the dough together. You will need few tablespoons of water to make a hard dough. This step is important, do not add too much water, just 1 tbsp at a time. I needed 3 tbsp of water. The moment it comes together, stop working the dough. Cover the dough with a kitchen towel and let it rest for 15 minutes.
  4. Preheat the oven to 375 degrees if using the conventional oven and 350 degrees for convection oven(the small counter top ones).
  5. Take the dough out and divide it into 4 equal portions. Roll it out on a floured surface to ⅛ of an inch thickness. I like my crackers thin, so you can roll it as thin as possible. Use a circular cookie cutter to cut out the crackers. Gently transfer and place it on a baking tray lined with parchment paper.
  6. Bake it for 20-25 minutes or until it is golden brown. Mine baked exactly for 25 minutes in a conventional kitchen counter top oven at 350 degrees.
  7. Keep an eye on them after 20 minutes, they do go from golden brown to burnt and dark in minutes.
  8. Take it out and let cool completely and store in air tight container.
Notes
You can use full Whole wheat flour and omit the all purpose flour.
I have used buckwheat flour instead of all purpose flour and it's come out really well.
If you want to keep this vegan, omit the butter and use vegetable oil instead.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/06/01/baked-nippat-spiced-cracker/