Sourdough Starter Discard Crackers

Since the day I started making my first starter for my sourdough breads, I was getting upset about having to discard a part of the flour and water mixture during each feed. I would measure and remove a part of the flour and water mixture and store it in a container in the refrigerator. Then I started looking for recipes using these discard. And I got to know that one can use these in many ways like to make pizza, hybrid bread loaves, crackers, pancakes etc. Here is a simple way to make yummy healthy crackers perfect for your evening tea. 

Ingredients:

• Whole wheat flour 150 gm
• Sourdough discard 150 gm
• Salt to taste
• Chilli flakes 1 tsp
• Cumin seeds crushed 1 tsp
• Sesame seeds 1 tsp
• Pepper crushed 1/2 tsp
• Onion powder 2-3 tsp
• Curry leaves 2-3 sprigs
• Coriander leaves 4-5 sprigs
• Oil 1 tbsp
• Barbeque sauce 1 tbsp

Method:

• Chop the curry leaves and coriander leaves finely.
• Mix all the ingredients in a big mixing bowl and knead into a tight dough. Sprinkle a spoon of water if necessary.
• Allow the dough to rest for around half an hour.
• Divide the dough into big lime sized balls.
• Dust some flour on a clean counter and roll each ball into a thin disc. 
• Using a cookie cutter or a pizza knife cut it equally. Collect the remnants and roll them again.
• Prick some holes on each cracker using a fork or tootpick for uniform baking. 
• Pteheat the oven at 150-160 degree Celsius for atleast 10-12 minutes.
• Line a baking tray with parchment paper and arrange the crackers on it.
• Bake for 18-20 minutes or till it is golden in colour.
• Keep an eye on it after 15 minutes, it will brown very quickly.
• Remove from oven and let the crackers stay in the tray for a while.
• Transfer onto a wire rack and allow it to cool well.
• Store in airtight containers.
• Enjoy these crispy, tangy, flavoured with Indian spices crunchy crackers with any dip or sauce of your choice.