RITIKA NARULA

Achari Dal Crackers

for step by step recipe click on the you tube video link shared above

 

 

 

AuthorRitika NarulaCategory, , , , DifficultyBeginner

Achari Dal Crackers with whole wheat flour- Crispy spicy dal puri turned into a guilt free baked avatar

Yields25 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 125 grams or 1 cup whole wheat flour or aata
 85 grams or 1/2 cup plus 3 tbsp yellow moong dal or yellow lentils
 1/2 tsp rock salt or common salt
 1/8 tsp Black salt
 1/4 tsp garam masala
 A pinch of turmeric
 1 tbsp coarse mix of roasted Fenugreek, coriander and Fennel seeds powder methi- dhania and sauf powder
 1 tsp dried fenugreek leaves or kasuri Methi
 1 tsp dried coriander leaves or dhania
 2 pinches of Chat masala
 1 tbsp achari oil ( used oil of home made acahar or pickle) - optional see notes
 1 tbsp ghee
 115 ml water or 1/2 cup minus 1 tbsp water

1

Soak lentils or dal for 4 hours. Drain and keep aside. You can use it as it is. Here I am using soaked dal which has been sauteed for 5 minutes with ginger, turmeric and garam masala , some salt in it.

2

Preheat Oven at 200 Degree Celsius for 15 minutes in convection mode/ both rods on mode.

3

Take whole wheat flour , salt, black salt, dried fenugreek leaves/ methi , coriander leaves in a bowl and mix well.

4

Now add lentils or dal to it and mix well. Dal should be soaked in water at least for 4 hours. Drain and use here. I am using a leftover soaked dal which was sautted with masalas and ginger for 5 minutes on a high flame.

5

Add in achar or pickle oil to it along with chat masala. Also add in ghee to the flour mix.

6

Using hands rub fat into the flour mixture using fingertips. It will start to resemble like a coarse sand. Also check if the fat ( moan) is enough by taking some flour in hand and pressing it in palms. If it holds the shape it is enough.

7

Now add water gradually to make dough.

8

We are just bringing dough together with each addition of water. Kneading is not required . Only thing is we need a smooth dough.

9

Form it into disc

10

On a clean surface, sprinkle dry aata or whole wheat flour and keep dough on it

11

Roll it evenly using belan or rolling pin. ( also dust belan with flour). Aim for even thickness from all sides while rolling.

12

Roll it into rectangle. Cut the edges using sharp knife .

13

Using ruler and sharp knife form small rectangular crackers. You can give them any other shape u like using cookie cutters.

14

Also here I am making crackers with medium thickness. You can make it thinner if u like.

15

Now using a cake comb , make indention on all sides of crackers. This is optional. You can skip this too.

16

Place the crackers on a parchment paper lined baking tray or lightly greased baking tray.

17

Place in preheated oven at 200 degree Celsius for 20 to 30 minutes till the edges look golden brown.

18

Remove and let then rest on tray for 5 minutes.

19

Transfer on a cooling rack till completely cool

20

Serve with a thick yogurt dip

NOTES-
21

(1)If you don't want to use achari oil, add more ghee in place of oil.
(2)Soak dal at least for 4 hours. Drain and use
You can also use white urad dal in this.
(3)Dal in the crackers will become crispy anyways so if you don't like very crispy crackers bake for less time
(4)Adjust masaalas as per taste use more or less. Also can add deseeded chopped green chillies if you like spicy.
(5)They keep good for very long and are best for office munchies and for travel.
(6) Every Oven is different so baking time might vary . Also the thinner you roll, the lower is the time you need to bake these crackers for.

Ingredients

 125 grams or 1 cup whole wheat flour or aata
 85 grams or 1/2 cup plus 3 tbsp yellow moong dal or yellow lentils
 1/2 tsp rock salt or common salt
 1/8 tsp Black salt
 1/4 tsp garam masala
 A pinch of turmeric
 1 tbsp coarse mix of roasted Fenugreek, coriander and Fennel seeds powder methi- dhania and sauf powder
 1 tsp dried fenugreek leaves or kasuri Methi
 1 tsp dried coriander leaves or dhania
 2 pinches of Chat masala
 1 tbsp achari oil ( used oil of home made acahar or pickle) - optional see notes
 1 tbsp ghee
 115 ml water or 1/2 cup minus 1 tbsp water

Directions

1

Soak lentils or dal for 4 hours. Drain and keep aside. You can use it as it is. Here I am using soaked dal which has been sauteed for 5 minutes with ginger, turmeric and garam masala , some salt in it.

2

Preheat Oven at 200 Degree Celsius for 15 minutes in convection mode/ both rods on mode.

3

Take whole wheat flour , salt, black salt, dried fenugreek leaves/ methi , coriander leaves in a bowl and mix well.

4

Now add lentils or dal to it and mix well. Dal should be soaked in water at least for 4 hours. Drain and use here. I am using a leftover soaked dal which was sautted with masalas and ginger for 5 minutes on a high flame.

5

Add in achar or pickle oil to it along with chat masala. Also add in ghee to the flour mix.

6

Using hands rub fat into the flour mixture using fingertips. It will start to resemble like a coarse sand. Also check if the fat ( moan) is enough by taking some flour in hand and pressing it in palms. If it holds the shape it is enough.

7

Now add water gradually to make dough.

8

We are just bringing dough together with each addition of water. Kneading is not required . Only thing is we need a smooth dough.

9

Form it into disc

10

On a clean surface, sprinkle dry aata or whole wheat flour and keep dough on it

11

Roll it evenly using belan or rolling pin. ( also dust belan with flour). Aim for even thickness from all sides while rolling.

12

Roll it into rectangle. Cut the edges using sharp knife .

13

Using ruler and sharp knife form small rectangular crackers. You can give them any other shape u like using cookie cutters.

14

Also here I am making crackers with medium thickness. You can make it thinner if u like.

15

Now using a cake comb , make indention on all sides of crackers. This is optional. You can skip this too.

16

Place the crackers on a parchment paper lined baking tray or lightly greased baking tray.

17

Place in preheated oven at 200 degree Celsius for 20 to 30 minutes till the edges look golden brown.

18

Remove and let then rest on tray for 5 minutes.

19

Transfer on a cooling rack till completely cool

20

Serve with a thick yogurt dip

NOTES-
21

(1)If you don't want to use achari oil, add more ghee in place of oil.
(2)Soak dal at least for 4 hours. Drain and use
You can also use white urad dal in this.
(3)Dal in the crackers will become crispy anyways so if you don't like very crispy crackers bake for less time
(4)Adjust masaalas as per taste use more or less. Also can add deseeded chopped green chillies if you like spicy.
(5)They keep good for very long and are best for office munchies and for travel.
(6) Every Oven is different so baking time might vary . Also the thinner you roll, the lower is the time you need to bake these crackers for.

Achari Dal Crackers

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