Curry crackers

Yield: 95 servings

Measure Ingredient
3 tablespoons Butter or margarine
1½ tablespoon Very finely minced onion
1 teaspoon Pressed garlic (about 4
\N \N Medium cloves)
¾ teaspoon Very finely minced fresh
\N \N Ginger OR
¼ teaspoon Ground dried ginger
1½ teaspoon Ground dried cumin
1½ teaspoon Ground dried coriander
1½ teaspoon Ground dried turmeric
½ teaspoon Cayenne pepper
2 cups All-purpose flour
1 teaspoon Salt
½ cup Water

"The flavors of traditional curry spices are accentuated and subtly blended by sauteing them in butter before mixing with the other ingredients. The result is an exotic cracker that makes superb buffet fare. Turmeric lends a brilliant, beautiful yellow color. These fire crackers are good with a mild, yogurt-based dip. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

Melt the butter over medium heat in a small frying pan. Add the onion, garlic, and ginger (if using fresh ginger) and saute until the onion is translucent. Add the cumin, corinder, turmeric, and cayenne (and, if using it, the ground dried ginger) and stir well over medium heat for about 1 minute.

In a large bowl or in the food processor, stir together the flour and salt. Add the spice mixture and blend very well until the mixture resembles coarse meal and is a bright yellow color. Slowly add the water and blend until the dough will hold together in a cohesive ball.

Divide into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 to ⅛ inch. With a sharp knife, cut into 2-inch squares or other shapes. Prick each one 2 or 3 times with the tines of a fork.

Bake for 20 to 25 minutes, until crisp. Cool on a rack. Yield: 85-95.

VARIATIONS: If necessary, substitute 2 Tablespoons "curry powder," for the cumin, turmeric, coriander, and cayenne. Curry powder is simply a commercial blend of various spices. For a spicier cracker, increase the amount of cumin, corinader, and turmeric to 2 teaspoons each. And for a more fiery cracker, increase the amount of cayenne.

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