Masaledar Jau Ki Papdi | How to Make Spicy Barley Crackers

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Masaledar Jau Ki Papdi aka Spicy Barley Crackers are super duper scrumptious snacks, easy to make and healthy too.

Print full recipe here: http://www.mygingergarlickitchen.com/masaledar-jau-ki-papdi-spicy-barley-crackers-video-recipe

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Ingredients
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– Barley Flour – 1 Cup
– Whole Wheat Flour – 1 Cup
– Chickpea Flour / Besan – 1/2 Cups
– Baking Soda – 1 Tsp
– Salt – 1 Tsp Or As Per Taste
– Warm Water – 3/4 Or More If Needed
– Vegetable Oil – 6 Tbsp
– Peppercorns – 7-8
– Fennel Seeds / Saunf – 1 Tbsp
– Cumin Seeds / Jeera – 1 Tbsp
– Ground Pepper – 174 Tsp (Optional)
– Red Chili Powder – 1 Tsp (Optional)
– Roasted Cumin Powder – 1 Tbsp
– Asafetida / Hing – 1/2 Tsp (Diluted In 2 Tbsp Water)
– Dry Flour For Dusting (I Used Barley)

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Instructions
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1. Preheat the oven to 335°F/180°C.
2. Line a baking pan with the parchment.
3. Put fennel seeds, cumin seeds, and peppercorns in a mortar pestle and grind them together to make a coarse mixture.
4. 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.
5. Stir with a spoon/fork to mix it well.
6. Add enough water to make a stiff dough. You will have to knead for about 7-8 minutes.
7. Dust the dough ball on a board with flour and roll the dough out to about 1/3-inch thick.
8. Use a cookie cutter to cut out the crackers into desired shapes.
9. Prick each cracker 4 or 5 times on the top with the tines of a fork.
10. Place the crackers on lined baking tray and repeat the steps number 7, 8, 9 and 10.
11. Bake in 355⁰F/180⁰C pre-heated oven for 12-15 minutes until lightly browned.
12. Let them cool on wire rack and store in an air-tight container.
13. You can keep these crackers at room temperature for about 10 days.
15. Serve them with some hot tea/coffee.

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Soundtrack: “Too Cool” Kevin MacLeod (incompetech.com)

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