What you need
All purpose flour : 1 cup
Barley flour : 1 cup
Butter ( melted) : 4 tablespoon
Water ( warm) : 2 tablespoon
Red Onion( finely chopped) : 1 no
Sesame seeds : 4 teaspoon (I used black sesame seeds)
Baking soda :1 teaspoon
Canola oil : 1/3 cup
Red Chili powder : 1 teaspoon
Salt : 1 teaspoon or to taste
Sugar : 2 teaspoon
Coriander leaves( chopped) : 2 tablespoon
Curry leaves : 1 Sprig ( optional)
How I made
In a bowl mix All-purpose flour, barley flour, red onion, coriander leaves, curry leaves, salt, sugar, baking soda, sesame seeds, red chili powder and add oil and butter and mix well. The entire mixture become a big lump.
To this lump add warm water little by little and knead well about 2-3 minutes to form dough. Cover with a damp cloth and leave it aside for 30 minutes.
Pre heat oven to 325 F
Next is to roll out dough into thin circular disc as cookie dough. Since it is difficult to rolling out the dough with a rolling pin, I used a Ziploc cover and placed small amount of dough in between and fold and applied pressure to make thin sheet in between sheets. After achieving desired thickness around ½ inches I cut them using a cookie cutter to heart shaped discs.
Place the cut discs in cookie sheets lined with parchment paper or slightly greased with oil. Using a fork poke these discs so that they won’t puff while baking.
Bake the crackers to 25-30 minutes or until they are brown.
Cool it in wire rack and store in air tight container.
Enjoy these with cup of coffee or tea.
Preparation time: 1.25 hour
Yield : 33
Verdict : Good
Will you make it again: Sure I will