Carom Crackers
- 10 1/2 cups all purpose flour
- 1/8 teaspoon baking soda
- 2 teaspoons salt
- 1/4 teaspoon seeds carom
- 3 tablespoons vegetable oil
- 15 tablespoons boiling water
- 3 tablespoons non fat yogurt plain
- vegetable oil for frying, I used rice bran oil
- In a food processor, add the flour, salt, baking soda, and carom seeds.
- Then fix the lid and pulse the dry ingredients twice, till mixed.
- Now, continue to pulse and pour the 3 tablespoons of vegetable oil, yogurt and boiling water in succession till the ingredients come together in the form a large dough ball. Keep the dough in a lightly oiled glass bowl and cover the top with cling film.
- Let the dough rest for one hour at room temperature.
- Lightly dust the surface on which you will roll out your dough. Divide the rested dough into 10 even sized balls.
- Take one ball and roll it out into a flat large circle. Then using a 1 inch diameter cookie cutter, press and cut out circles.
- Using a knife make two to three slits in the center of each cut circle to prevent large air bubbles from forming when the crackers are fried.
- Keep the cut circles of dough aside. Save the extra ends of unused dough.
- After cutting out the circles from each of the ten dough balls, mold the unused ends of the dough to form one large ball and flatten into a large circle and then cut out more circles
- Heat the oil for frying in a shallow pan on a medium flame.
- When the oil is hot, shallow fry about 4 to 6 crackers till light to golden brown on each side which should take about 1 minute or so per side (Avoid frying the crackers till they are too dark as they will get a burned taste).
- Drain the excess oil from the crackers on a paper or cloth towel. Let the crackers cool completely to room temperature before storing in air-tight container.
flour, baking soda, salt, carom, vegetable oil, boiling water, non fat yogurt, vegetable oil
Taken from www.yummly.com/recipe/Carom-Crackers-1651243 (may not work)