Ajwain/Carom seeds is one of my favourite spice besides cummin seeds. I try to incorporate it in most of my Indian/Nepali cooking – I add it to my roti/paratha dough, in my curries and use it to temper my dal. I should thank Maa (my mom) for making me love this spice so much. She would saut’e ajwain in ghee with onions and temper the dals/lentil soups and ‘quanti’ (a nine-bean soup: a newari dish). The whole kitchen would have the fragrant aroma.
Besides, she would also give us roasted ajwain seeds every time we had digestion problem. Now I swear by ajwain and black salt to cure me of my indigestion.
Back to the crackers. Last Friday, I wanted something salty to nibble with my afternoon tea. I searched for an easy, tried and tested salty biscuits/crackers. I found this simple recipe and was rewarded with a jar of crispy, carom seed flavoured crackers.
This is how I made it:
Recipe Source:Rak’s Kitchen
All purpose flour 1& 1/2 cups
Oil 1/4 cup
Butter 1 tsp (I added 2 tsp)
Ajwain/Carom seeds 1 tsp
Salt 3/4 tsp
Sugar 1 & 1/2 tblsp
Milk 6 tblsp
Curd 1 tblsp (I added 2 tbsp)
- In a bowl mix together the flour, oil, butter, ajwain, salt, sugar and curd until the mixture is crumbly and resembles coarse meal.
- Then add the milk to the mixture and knead it to form a smooth dough.
- Roll the dough out to 1/8th-inch thickness directly onto a baking sheet.
- Using a knife or cookie cutter, cut the rolled out dough into desired shapes. Prick with fork in the center to prevent it from puffing.
- Bake at 180° C for 10-15 minutes or until crackers are golden brown. Watch them after the 10 minute mark.
- Store in an airtight jar on cooling.