News India Live, Digital Desk: It is not possible that there is a festival of Holi and there is no smell of papad-kachari in the house. But this time if you are bored of eating the same old potato and sago papad, then we have brought for you Rice Flour Chili Crackers. Not only are these easy to make, but their taste makes even the chips in the market fail.
Why are these rice crackers special?
Often rice papads burst or turn red while frying. But with this special recipe and ‘Kitchen Hack’ your crackers will be perfectly white, crunchy and spicy.
Ingredients
Rice flour (1 cup)
water (2 cups)
Crushed Red Chilli (Chili Flakes) – 1 teaspoon
Cumin and celery – half teaspoon
salt as per taste
Finely chopped coriander (optional)
Papad Khar or a pinch of baking soda
Recipe: Step-by-Step Guide
Prepare the solution: Boil water in a heavy bottomed vessel. Add salt, cumin, celery and chili flakes in it.
Mix the dough: When the water starts boiling, reduce the flame and slowly add the rice flour. Stir it continuously so that lumps do not form.
Steam Cook: Cover the mixture and let it steam on low flame for 5-7 minutes. This is the secret due to which crackers do not burst.
Shape: After it cools down slightly, apply oil to your hands and smoothen the dough. Now make small balls of it and roll them thinly with the help of a plastic sheet or give them the desired shape.
Dry in Sun: Dry them in strong sunlight for 1-2 days.
‘Pro Kitchen Hacks’ for Perfect Crackers
Correct method of frying: Oil while frying rice crackers smoking hot Should be. When put in cold oil, they become hard and do not swell.
How to store: After drying, keep them in an airtight container. If there is moisture, expose it to sunlight for 15 minutes before frying.
Extra Crispy Trick: Adding one spoon of refined oil while kneading the dough makes the crackers more crispy.
Best option as Holi snack
These chilli crackers are a great snack to serve with tea or Holi thandai. Their spicy and spicy taste is liked by everyone from children to adults.
Comments are closed.