Whole Wheat Sesame Seed Crackers

Since I have figured that baking is not "Complicated" , I've become a fan of baking. Cookies and crackers are another step towards my baking journey. I nowadays try to make new recipes of cookies and crackers. I choose to make them in little quantity, so that I get another chance of making new flavour of them.

I use to buy sesame seed cracker from shops, as I do LOVE them with my tea. So thought to try baking them myself and with wheat flour. Aim was to get right crunch and flavour. So tried my hands on this recipe and thankful to say that I got almost there.

I still feel it needs a bit of tweaking, which I need to figure out. I'll update the changes, once I'll perfect the taste I want. Kids and family was happy with the way I made them, as they liked the subtle flavour of black pepper and seeds.

Very easy and quick recipe for any teatime gathering. You can top them with different topping of cheese, condiments or dips. Try the recipe in your kitchen and leave your feedback in the comments below..............Until next time, Happy Cooking Friends, Saumya

Ingredients:

Wheat Flour                               - 1 cup
Baking Soda                               - 1/4 tspoon
Baking Powder                          - 1/2 tspoon
Salt                                             - 1 tspoon or to taste
Sesame Seeds                             - 2 tblspoon
Poppy Seeds                               - 1 tspoon
Black Pepper                              - 1 tspoon
Butter                                          - 2 tblspoon
Milk                                            - 4 tblspoon


Method:

In a deep bowl, Sift the flour, baking powder, baking soda and salt into a bowl, then mix in the sesame seeds, poppy seeds and black pepper.

Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
Or in the Stand mixer use the paddle attachment and ad the but, now mix on low speed until it looks like crumbs.

Make a well in the centre, then add cold milk.
Now mix it with your hands to make it a smooth dough. Don’t overmix.

Chill the dough for 15 minutes in the fridge.
Meanwhile Preheat the oven to 180°C. Line 2 baking tray with parchment paper.
Roll the dough into 1-2mm thick circle. Prick it all over and cut the choice of shapes out of it.

Place them on the baking sheets. Repeat until all the dough is used.

Bake the crackers for 20-30 minutes or until lightly golden.
Once starts to turn golden take them out from oven and move on to a wire rack to cool down completely.

You can serve the crackers with various toppings or plain with your choice of Tea-Coffee.

Potatoes in Poppy & Sesame Seeds

Ingredients:

Baby Potatoes                  - Boiled, peeled and cut in half
Onion                               - 1 medium
Garlic                               - 5-6 cloves
Ginger                              - 1 inch
Green Chillies                  - 2-3
Tomato                             - 2 medium
Poppy Seeds                     - 2 tblspoon
Sesame seeds                    - 1 tblspoon
Mustard Seeds                   - 1/2 tspoon
Asafetida                           - a pinch
Turmeric powder               - 1/2 tspoon
Coriander powder              - 1 tspoon
Garam Masala                    - 1/2 tspoon
Amchoor Powder               - 1/2 tspoon
Mustard Oil                        - 1 tblspoon
Salt                                      - to taste
Fresh Coriander                  - 1 tblspoon finely chopped for garnish


Method:

Wash and Soak poppy seeds in warm water for 1/2 hour
Wash and boil the potatoes. Peel them and cut in half, keep them aside.
Puree the onion, garlic and ginger in a blender, keep aside.
Now puree poppy seeds, tomato and green chillies in the blender.
Heat the oil in a heavy bottom pan.
Put mustard seed, sesame seeds and asafetida in the oil. Beware the sesame seeds will sputter wildly.
Now add onion, garlic and ginger pure in the oil and cook untill the raw smell is gone.
Now add poppy seeds, tomato and chilli pure to it. cook for another 2 minutes.
Now add all dry spices, turmeric, coriander, amchoor, garam masala and salt to it. Mix well.
Now cover the pan with a lid and let this mix cook for about 5-7 minutes or untill the mixture starts to leave the oil.
Once you can see the oil around the spice mix add the potatoes and give it a good mix.
Cover the pan again and let it cook for another 5-7 minutes, so that potatoes can soak the flavours of the spices and poppy seeds.
After 7 minutes you can see ll the moisture from curry is gone and spice mix will be well around the potatoes.
You potatoes are ready to serve, garnish with fresh coriander and serve as a side dish in your lunch or dinner parties.