Whole Wheat Masala Crackers are easy to make, super addictive and made of very healthy ingredients, perfect to enjoy anytime of the day.
The masala crackers is a hit at home and I was sure that the whole wheat version would also be good. Reading books have become a craze for us nowadays. And after becoming a member at a library, me and Sruti can always be seen with a book in hand.
We finished off Harry Potter series in exactly seven weeks, a week for a book and now my daughter wants to read it once more. She has become a hard core Harry Potter fan and she wants to be a witch now.
Her father was trying hard to make her understand that it is just a story and Hogwarts is J.K. Rowling’s imaginary world. But still we feel like we are part of it (yes, including me, but don’t say this to hubby)
I was reading the final chapter of Shiva Trilogy and she was reading Goblet of Fire and we were just having a great time munching on these crackers.
Whole Wheat Masala Crackers – Using Wheat Flour
When you want to substitute wheat flour for maida in any bake, it is necessary to increase the liquid used or decrease the flour used. I usually used 2-3 tbs of more liquid in any recipe.
For this recipe, the coriander paste will take care of half the liquid content needed to form the dough. So take care while adding water.
Whole Wheat Masala Crackers – Getting perfect shapes
Add tbs of water and bring the dough together. After proving the dough for 1 – 1 1/2 hours, it is necessary to refrigerate the dough. This helps in getting the proper shape of crackers.
Crackers usually tend to shrink in volume. So arrange them without any space in between.
Depending on the size, you get 4-5 dozens of crackers..
The step wise pictures will help understand the process easily.
Whole Wheat Masala Crackers Recipe
Ingredients
Ingredients
- 1.5 cups Whole Wheat Flour
- 2 tsp Instant Yeast
- 1/2 tsp Salt
- 3/4 tsp Baking Powder
- 1 tbs Sugar
- 4 Green Chilly
- 1/2 cup Coriander
- 2 cloves Garlic
- 2-3 tbs Water- 2-3 tbs
- 4 tbs Vegetable Oil – 4 tbs
Instructions
Procedure
- Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
- Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
- Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
- Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
- Remove dough from fridge and let it rest for 15 minutes.
- Preheat oven to 220C.
- Punch down dough and knead it to make it smooth.
- Roll it into a large thin rectangle.
- Line and grease a baking tray. Cut the rectangle into 1 1/2″ squares. Place them on the tray with out leaving space.
- Prick the crackers with a fork.
- Bake for 10-15 minutes.
- Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
- When cool store in airtight jar. Serve along with coffee.
Looks fantastic Gayathri!..bookmarked for sure!
My first attempt with this crackers is a big disaster would like to give a try again…..
absolutely stunning..they look like store bought, so professional.
This is a great snack when you are buried in a book. I have to try it.
I made your masala crackers and it was a hit at my home as well. I have to try this whole wheat version some time soon.
My god, i want to grab and munch some, fantastic crackers to enjoy without any guilt.
Love the color and it looks very tempting gayathri. Crunchy tea time snacks
As always, your recipes are hit… Thank you soo much for sharing and explaining in detail… You have golden heart
I don’t get instant yeast here. how much of dry yeast should i take for this recipe? thanks
You can use the same amount.
Those whole wheat crackers looks so addictive.
Yum
Just they are awesome, thank u for all ur receipes.
Wow, those crackers look so crispy and crunchy. Perfectly made.
I’m reading the final book in Shiva trilogy too. It’s such a fascinating series. Isn’t it??
Very flavorful crackers, Gayathri.
Any substitute for yeast?
No, this recipe needs yeast..
Get her started on Percey Jackson next. We have hardcore HP fans at home they host themed parties and you can guess what the theme is. Anyway, I want to try these cookies asap.They are awesome.
Can I use dry yeast instead of instant
Yes, you can. But you need to prove it before adding it to the flour
Can I use dry yeast instead
Yes, you can. But you need to prove it first before adding to the flour mix.
What would b the substitute if i use fresh yeast.. and do i have to change sugar quantity as well??
Use three tsp of fresh yeast instead of one tsp of instant yeast. all other ingredients remain the same.
Bcoz of yeast won’t the crackers puff up in the oven? Just a clarification
That is why we make the indentations with fork. That will help you avoid puffing up.
Hi have dry active yeast..how to prove it for this recipe…n what is the quantity to be used ? Can I add the water n sugar content used in the recipe for proving..
Use same quantity of dry yeast and use a little water and sugar from the recipe itself.
Hello ma’am.. what is the size of the WWF? It says 1 and 1/2 cup ?
Mine is a 200 ml cup. One cup equals 120 gm of whole wheat flour
Thank you mam. Sorry one more doubt. We have to preheat the oven at 180 degree for how many minutes and again for baking the biscuits at what temperature we need to keep them mam? You have mentioned bake for 10-15 minutes. But temperature mam?
Usually preheating is done for 10-15 minutes. And baking temperature is always the same as preheating temperature in all my recipes unless it is specified otherwise.
Ma’am should we bake these on both rods, top and bottom. Asking since this wasn’t clear
Yes, I always bake with both filaments on.
Kneading for 2 minutes is enough??
Doesn”t it knead to be like a bread dough?
plz reply
No, you don’t have to knead it like bread dough. Two minutes is enough.
Amazing recipe.. i don’t have a cling wrap . What can I use instead. Plz help..
Thank you
Place in a airtight box and refrigerate. Or you can wrap it in a parchment paper and refrigerate.
Hi ,
Do we need to make fine paste of that greens and need to mix it with dry ingredients and post to that kneading should be done ?
Mix it with dry ingredients and then make dough. It has been explained in the procedure itself.