Cheesy Chilli Mint Crackers

We are often left with a bit of this or a bit of that, in our pantry. I hate wasting or throwing away food. It is probably this habit, that helps me experiment and make something new. That last bit of cheese and those bunch of mint leaves thus, became yummy crispy cheesy chilli mint crackers.

Serve them with a hung curd dip, and you have the perfect snack to munch on, while watching your favourite rom-com.

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Cheesy Chilli Mint Crackers
Often you are left with a bit of this or a bit of that, in your pantry. I hate wasting or throwing away food. This is probably one habit, that helps me experiment and ending up with something new. That last bit of cheese and those bunch of mint leaves thus, became yummy crispy cheesy chilli mint cra
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Add the baking soda and mint leaves to the milk. Boil this mixture until the milk looks yellow-green in colour.
  2. Cool and puree in a mixer. Strain and retain the liquid [ mint extract].
  3. In a large bowl sift the whole wheat flour, salt and baking powder together.
  4. Add chopped green chilli and grated cheese. Mix well.
  5. Rub in the cold butter, until well combined.
  6. Add the mint extract [ about 1/2 to 3/4 cup] and knead into a soft dough.
  7. Grease and line a baking tray.
  8. Pre heat the oven at 180 degrees for 10 minutes.
  9. Take a lemon sized ball of dough and roll it out into a thin chappati [ you can lightly flour the surface if needed]
  10. Using a sharp knife cut into long strips or any desired shapes.
  11. Place on the prepared baking tray.
  12. Bake at 150 degrees for 10 minutes. Turn them over and bake again for 3-4 minutes. [until golden brown specs appear on the surface].
  13. Cool and store in an air tight container. Serve them with a dip of your choice.
Recipe Notes

Notes-

Oven temperature and time may vary. See for the edges to start turning light brown and then turn them over. Bake the other side was just 3-4 minutes to avoid over baking or burning them.

I chose not to add any other spices , since i din't want anything to over power the flavour of mint.

The hung curd dip i made tasted superb with these crackers. I added some raita masala, cumin powder and salt to thick curd . Simple yet tasty. I am sure you can try some of those dips, which are often served with nacho's.

Happy snacking.

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