Spiced Olive Oil and Sesame Crackers/ Low Fat Crackers

Spiced Olive Oil and Sesame Crackers/ Low Fat Crackers

By Harshada
  • Serves:
  • Prep Time: 15 Minute
  • Cooking: 20 Minute
  • Calories:




Despite the heat wave here, I still await Tea time, and absolutely love the beverage “Tea” or “Chai”, but only made the Indian way, with loads of milk, sugar and masala or fresh Ginger! We Indians love having savouries with our tea, instead of the European dictum of eating cardamom cakes and cookies. Predominantly a British legacy, Tea time is traditionally thought to be a special time to get together and munch some home made snacks packed in steel canisters,here in India. Being Mumbai born, breakfast and snacks were mostly readymade market bought ones or those sourced from local bakeries. My Mom honestly couldnt gather all the time and the energy, after toiling all day at work,followed by a gruelling routine of train travel, to cook up snacks and fill up those steel dabbas. Our dabbas were full only during Diwali, with the traditional snacks made at home, but they seldom lasted a fortnight. So with a steady dose of all those packed cookies and breads all my life, I had my share of saturation. Empowered with a sturdy oven at home and a toddlers vacation that gave me an extra hour for leisure, I decided to fill up my dabbas and jars for my much awaited Tea time! Ofcourse with a healthy n Modern twist.

Ingredients

Directions

  1. Sift the flours with baking powder and salt. Add 2 tbsp olive oil and Cumin seeds.Knead a stiff dough. Cover and set aside for 15 mins.
  2. Preheat oven at 200 deg C. Roll the dough in 2 mm thick roti. Mix remaining olive oil with red chilli powder. Brush the olive oil over the rolled dough and prick using fork.o Sprinkle sesame seeds and roll to stick them over the dough. Cut into squar
  3. Bake in the preheated oven for 15-20 mins, till they are crisp and browned at the edges. Cool and transfer in airtight canisters. The crackers taste great with a variety of dips and soft cheese as well.

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