A spicy and crunchy snack to liven up tea times. The sweet version of this snack is popularly known as Shankarpale or Shakkarpara in India.
I prefer this savoury pepper and cumin version that my mum and Aji make.
It takes me back to summer holidays and endless games of monopoly or hide and seek – these papdya offered a perfect excuse for a break. Grab a handful of this snack and then carry on with the fun and games.
Easy to make and absolutely delicious, this version offers a healthier, baked option to the traditional fried papdya.
1/2 cup whole wheat flour (atta)
1/2 cup all purpose flour (maida)
1 teaspoon rice flour
Salt, to taste
1.5 teaspoons Cumin seeds (jeera), lightly toasted and crushed
1 teaspoon peppercorns, roughly crushed
3 tablespoons ghee, melted
3-4 tablespoons milk
- Mix all the dry ingredients together so that they are evenly distributed through the flour.
- Make a well in the centre and add in the ghee.
- Rub the ghee into the flour until it resembles damp sand.
- Preheat the oven to 180 C or Gas 4.
- Add the milk a tablespoon at a time and knead the dough. You need to have a pliable but firm dough. (You may not need all the milk.)
- Roll out the dough to twice the thickness of a tortilla / chapati and cut out desired shapes. I have cut them in the traditional diamond shape but you can use any shape you like. Thin ribbons also bake well.
- Place the crackers on a greased cookie sheet. Bake for about 12 – 15 minutes until golden in colour. Make sure you rotate the trays in the oven, back to front and also across the top and bottom shelves to ensure even baking.
Enjoy with a cup of steaming coffee or a traditional ginger chai, if you prefer.
These stay well for a week if stored in an airtight container.
1. You could add more or less of the spices to suit your taste. If you prefer, you could also replace the peppercorns with paprika / red chilli powder
2. I’ve modified the ingredients slightly for this baked version. If you prefer the traditional fried version, you can use water instead of the milk, oil instead of the ghee and omit the rice flour.
3. I’ve sprinkled the leftover spices over the crackers to use them up.