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Indian-Style Poppy Seed Wafers


As if there wasn't already some confusion over the terms biscuit, cracker and scone, I'm going to throw the word "wafer" into the fray. Not quite a biscuit, most decidedly breadier than a cracker, yet not exactly a scone, these poppy seed wafers from Yamuna Devi's Table are a baked version of a Bengali treat known as "neemki" or "nimki" (or flour cracker) that is traditionally deep-fried.

A perfect accompaniment to a soup and salad for a light, but satisfying meal, these wafers are also a good choice for an appetizer or late night snack. I found the taste improved after they were left to cool and sit for a few hours.

Indian-Style Poppy Seed Wafers
Recipe by Lisa Turner
From Yamuna's Table
Cuisine: Indian
Published on June 4, 2008

Simple, light-tasting Indian-style wafers with poppy seeds — like a cross between a biscuit and a cracker, these are great for serving with soups

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Ingredients:
  • 1 1/2 cups whole-wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons mustard oil or cold butter, cut into chunks
  • 2/3 cup buttermilk
  • black or white poppy seeds for coating
Instructions:
  • Preheat an oven to 400°.

  • In a food processor, pulse together the flour, baking powder, salt and baking soda. Add the oil or butter, and process until the mixture resembles a fine meal. Now pour in the buttermilk and pulse until a dough is formed.

  • Turn out onto a lightly floured board and knead a few times. Divide the dough into two equal portions, and roll each portion into 1-inch wide logs. Divide the logs into roughly 10 equal portions (you should have 20 small balls of dough in total).

  • Spread some poppy seeds onto the board, pat each piece of dough into a 1 1/2-inch round, and coat both sides with poppy seeds. Roll into a 3-inch round and transfer to an ungreased baking sheet. Add more poppy seeds to the board as needed.

  • Bake for 12 to 15 minutes or until the wafers turn golden brown. Cool on a wire rack before serving.

  • Store in a tightly covered container for up to a week.

Makes 20 wafers

source : www.foodandspice.com , www.trendsfitness.blogspot.com , www.ferdinblog.blogspot.com , www.missionspot.blogspot.com

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