I grew up binging on a lot of supposedly healthy Indian snacks but nothing came close to my Cassava flour crackers as far as points for taste and health were concerned. There were things like Shankar pale, namak pale, burfi, pedha, chakli, dhokla, samosa and many more all super tasty but equally unhealthy.
Then there were always festivals to add more color to your snacking routine and before you know you’d be stuck in a never ending loop of snacking, binging and filling your stomach with crap – part because they were so yummy and part because it was in the midst of festivities.
It has now been approximately 6-7 years today that I hardly ever thought about any of these items. Guess I am just far far away from that world. However, there was something that I was searching for a long long time i.e. a snacking option that is a combination of convenience (can carry it along anytime & anywhere), tastes delicious and doesn’t creep its way into a real meal deal.
And while growing up there was indeed one such snacking option that we ate all the time – which was The classic ‘Indian Mathri’ However, it was definitely not a healthy one. So we did what we do best here – recreated them using cassava flour and made our very own version called as cassava flour crackers a.k.a. gluten-free classic Indian mathri
These cassava flour crackers not only outnumber the mathri in terms of taste but also get all the points for being healthy. And they are complaint with almost many eating lifestyles like Paleo, Vegan, AIP or Whole 30. I have also made these cassava flour crackers in 2 different ways for everyone’s convenience – one is by baking them and another is by shallow frying them.
I love the shallow fried version personally, however to snack on an everyday basis id definitely opt for baking these goodies. They are also great as appetizers when teamed up with the right topping. Here I am going to show you how to put together a basic tomato basil topping – just the one you’d use for a classic bruschetta – however when it comes to toppings and dips the options are absolutely endless. So choose to wow your guests your way.
I also use different shaped cookie cutters to carve out these crackers just to keep the deal interesting and make it exciting for the kids
Let’s get to making these then:
[lt_recipe name=”Cassava Flour Crackers – Gluten Free | Paleo | AIP” summary=”Cassava Flour crackers are a perfect solution for your snack cravings. Not only are they super delicious but they come in 2 different versions, the baked and the shallow fried one, and when teamed with my lovely tomato + basil mix it’s like a match made in my kitchen. :)” total_time=”1HR” print=”yes” ingredients=”Otto’s Cassava Flour – 1 cup;Tapioca flour – 3 tablespoons;Himalayan Pink Salt – 1 teaspoon;Ajwain / carom seeds – 1 teaspoon (optional);Extra Virgin Olive oil – 3 tablespoons;Pure Desi Ghee – 2 tablespoons (Use avocado or coconut oil as a Vegan alternative) ;Turmeric powder – 1/2 teaspoon;Luke warm water – as per need;Avocado oil for baking – 1 teaspoon;Avocado oil for shallow frying – 3-4 tablespoons” ]In a mixing bowl / plate combine cassava flour, tapioca, salt, carom seeds and mix well until well incorporated;Next add in the olive oil and ghee (or the Vegan alternative) and combine until you get a crumbly texture;Then add in turmeric powder and mix well;Next create a small well / gap in the mixture and start by adding the luke warm water little by little – 2 tablespoons at a time and start combining the dough until it all comes together into a nice dough ball;Working with this dough can be a little tricky so add water in instalments to allow your dough to come together;Make sure your dough is not too hard or too soft;If baking – Preheat your oven to 350 degrees;Take 2 pieces of parchment paper and on one place a small portion of the dough that you just prepared – press it a bit against the parchment with both your hands, cover it with another parchment paper and press it with both your hands once again;Next roll it out as thin as possible using a rolling pin;Dont worry if a part of your dough breaks – leave as is and concentrate on thinning evenly;Next use different shapes of cookie cutters and carve out fun shapes out of your thinly rolled out dough ;Alternatively you can also use a pizza cutter or a knife and carve them out into small sqaures to save time;If baking – transfer these shapes / sqaures to a baking pan lined with a sheet of parchment paper and drizzle 1 teaspoon of avocado oil across the crackers (use more if desired);Use an application brush to make sure each of the cracker has atleast a lil bit of an oil coating;Bake them for 25 mins;Remove, let cool and enjoy!;If shallow frying these crackers – add 4 tablespoons of avocado oil to a heated skillet;Drop in these crackers one by one when adequately hot and cook them on each side for 2-3 mins;One way to know that they are done from either side is when they will start puffing up – which is also an indicator of how crispy they are going to be;Turn them over and cook from other side for 2-3 mins again until beautiful golden brown;Drain the excess oil on the skillet itself and remove them out on a plate lined with a tissue paper (to soak any oil that the cracker might still be carrying);Let cool and enjoy as is or alongwith a favourite topping / dip!;Make a basic tomato basil topping by combining 1 tomato, 4-5 basil leaves, salt and chilli flakes as seasoning alongwith 1/2 a teaspoon of balsamic vinegar ;Place this mixture on top of the cracker and Devour!;[/lt_recipe]
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