Everywhere I look, I see images of cookies, cakes and desserts in preparation for Christmas. So to balance out the overload of sugar, I decided to make this North Indian dish, also known as Nimki. These savoury crackers make me reminiscent of my childhood where a jar of this would always be waiting for us as an afternoon snack. This is one of my favorite snacks and when Akber requested this, I turned to my mom for her trusted recipe.
These flaky crackers definitely have that ''crunch'' to them and the thinner you make them, the crunchier they are. The addition of black pepper gives them an extra zing. These crackers are usually served as a snack with tea but I seem to pick a few every time I pass the jar. And if you are lucky enough to have any leftovers, then they are simply divine crushed over a salad. These can be stored in an airtight container for several weeks but I'm sure that won't be necessary as you probably won't have any left!
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Savoury Cumin Crackers
2 cups all purpose flour
3 tbs oil
1 tbs cumin seeds
1 tsp freshly ground black pepper
3/4 tsp salt
water- as needed to bind the dough
4 cups oil
In a bowl, mix together flour, cumin seeds, black pepper and salt. Add 3 tablespoons of oil and rub the mixture until it resembles bread crumbs. Add water to make a firm but pliable dough. Roll into a ball and leave it covered for 30 minutes.
Roll the dough out into a thin disc (the thinner you roll it, the crunchier the cracker will be). Using a small circular cookie cutter or glass, cut small rounds (about 1 1/2 inches). You can the re-roll the scraps and repeat. Using a knife or fork, make 3-4 pricks all over each circle. Deep fry in medium hot oil, turning every now and then until golden. Drain on a paper towel. Store in an air tight container when cool.