Not your ordinary crackers, these have layers of flavour from the earthy cumin to the slightly sour chaat masala and the hot chilli powder. They are dangerously moreish, and even though they go perfectly with cheese and chutney, don’t try them on their own because you will not be able to stop at one. The best bit is that you can make them a few days in advance as they keep very well in an airtight container for 3-4 weeks, that is if there are any left.
Makes enough for 4 people
cumin seeds 1 tbsp
plain flour 300g
salt ½ tsp
chilli powder 1 tsp
chaat masala 1 tsp
sunflower oil 3 tbsp
water 120ml
sunflower oil for deep frying
