- 50 ml brown bread flour
- 50 ml soya flour
- 50 ml rice flour
- 100 ml chickpea flour
- 5 ml coriander powder
- 5 ml cumin powder
- 2 ml turmeric powder
- 7 ml salt
- 5 ml sugar
- 25 ml sesame seeds
- 5 ml roughly crushed fennel seeds
- 15 ml ghee/25ml vegetable oil
- 100 ml finely chopped fenugreek herbs
- 5 ml lemon juice
- 50 ml water (approximately)
Sift flours into a dish and add the spices, salt, sugar sesame and fennel seeds. Rub the ghee or oil into the flour mixture until the mixture resembles breadcrumbs.
Add the finely chopped fenugreek herbs and mix well before adding lemon juice and enough water to make a soft, pliable dough.
Divide the dough into 4 equal portions and roll out to about 2-3 mm thickness. Cut into desired shapes (a cookie cutter does not work well because of the herbs and seeds)
Allow these to dry for about 2-3 hours before baking at 160 for about 10 minutes. Remove from oven and allow to cool and crisp.
Alternatively, you can deep-fry them as soon as you have cut the desired shapes.
Once cool they can be stored in an airtight container for 2-3 weeks and served when necessary, with a sweet and sour tomato relish, or a coriander and mint chutney or with some plain yoghurt.