Masaledar Jau Ki Papdi - Spicy Barley Crackers

Masaledar jau ki papdi or spicy barley crackers are easy to make and healthy super scrumptious snacks. Make them if you have friends coming over for brunch.

Recipe Source Link:https://www.mygingergarlickitchen.com/masaledar-jau-ki-papdi-spicy-barley-crackers-video-recipe/

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RECIPE INGREDIENTS

» For Masaledar Jau Ki Papdi //

• 1 cup barley flour (jau ka atta)
• 1 cup whole wheat flour (gehun ka atta)
• 1/2 cup chickpea flour (besan)
• 1 tsp baking soda
• 1 tsp salt, or as per taste
• 1/4 cup warm water, or more if needed
• 6 tablespoons vegetable oil
• 7-8 peppercorns
• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon cumin seeds (jeera)
• 1/4 teaspoon ground pepper (kali mirch), optional
• 1 teaspoon red chili powder (optional)
• 1 tablespoon roasted cumin powder (bhuna jeera powder)
• 1/2 tsp asafoetida (hing), diluted in 2 tablespoons water
• Dry flour for dusting (I used barley flour)

RECIPE INSTRUCTIONS

» How to Make Masaledar Jau Ki Papdi //

1. Preheat the oven to 335°F/180°C. Line a baking pan with the a parchment paper.
2. Put fennel seeds, cumin seeds, and peppercorns in a mortar pestle and grind them together to make a coarse mixture.
3. Put barley flour, whole wheat flour, chickpea flour, ground whole spices, red chili powder, black pepper, salt, baking soda, asafetida water, and oil in a large mixing bowl.
4. Stir with a spoon/fork to mix it well.
5. Add enough water to make a stiff dough.
6. You will have to knead for about 7-8 minutes.
7. Dust the dough ball on a board with flour.
8. Roll the dough to about 1/3-inch thick circle.
9. Use a cookie cutter to cut out the crackers into desired shapes.
10. Prick each cracker 4 or 5 times on the top with the tines of a fork.
11. Place the crackers on a lined baking tray and repeat steps number 7, 8, and 9.
12. Brush them lightly with oil from the both sides. Bake in 355?F/180?C pre-heated oven for 12-15 minutes until lightly browned. (You can also deep fry them on medium-low heat).
13. Let them cool on a wire rack and store in an air-tight container.
14. Serve these spicy barely crackers with some hot masala chai/coffee.

RECIPE NOTES

1. You can keep these crackers at room temperature for about 10 days.