Punjabi-style Spicy Rice Crackers

Ingredients

In this Punjabi adaptation of Jibachi senbei, we incorporate Punjabi spices and flavors to give the crackers a distinct Punjabi twist. The original Japanese version typically uses soy sauce and mirin for seasoning, while we replace them with Punjabi spices like cumin, coriander, and red chili powder. Additionally, we use ghee instead of vegetable oil to enhance the richness and flavor of the crackers. We alse have the original recipe for Jibachi senbei, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons ghee 2 tablespoons ghee
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
2. 2.
   Heat the ghee in a small pan and add it to the flour mixture. Mix well.
3. 3.
   Gradually add water to the mixture and knead it into a firm dough.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Heat vegetable oil in a deep pan or kadai over medium heat.
6. 6.
   Carefully slide the rolled dough circles into the hot oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the crackers from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Garnish with fresh coriander leaves and serve.

Treat your ingredients with care...

• Rice flour — Ensure that you use fine rice flour for the best texture of the crackers.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil.

Tips & Tricks

• For an extra spicy kick, add a pinch of cayenne pepper to the dough mixture.
• Experiment with different Punjabi spices like garam masala or amchur (dried mango powder) to customize the flavor.
• Make sure the oil is hot enough before frying the crackers to achieve a crispy texture.

Serving advice

Serve these Punjabi-style Spicy Rice Crackers as a snack with a tangy tamarind chutney or mint yogurt dip. They also pair well with a hot cup of masala chai.

Presentation advice

Arrange the golden brown crackers on a platter and garnish them with fresh coriander leaves for an appealing presentation. Serve them in a traditional Punjabi-style brass bowl or on a wooden tray for an authentic touch.