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Indian crackers

These crackers are easy to make and can be eaten as a snack, with soups, or as part of a meal. If rock salt is unavailable, you can use ordinary salt instead.

Preparation and cooking time: 30 min
3 cups (300 g) sifted wholewheat or white flour
2 tablespoon caraway or sesame seeds

11/2 teaspoon rock salt
1/2 teaspoon baking powder
2 tablespoon ghee or butter
ghee or vegetable oil for deep-frying
3/4 cup (175 ml) water

Combine the flour, caraway seeds, salt, and baking powder in a large mixing bowl. Rub the ghee or butter into the flour. Add enough water to form a fairly firm dough. Knead well for at least 5 minutes, until the dough is smooth and elastic. Then set it aside for a few minutes.
Fill the karhai or wok to two-thirds with ghee or vegetable oil and put it over medium heat. While the ghee is heating, roll out the dough into a large square, 1/2 inch (1 cm) thick. With a sharp knife, cut the dough into diamonds or rectangles 2 inches (5 cm) long. Gently drop half of them into the hot ghee. The heat should be adjusted so that the crackers become golden-brown on both sides in 4 or 5 minutes. Remove with a slotted spoon and put in a colander to drain. Then cook the other half the same way.