Potato Mint Crackers

Crackers are surely guilt free snacks, isn’t it? And you will get a couple of such healthy guilt free ones in the blog. Proudly adding one more to the kitty- potato mint crackers. These are made with oats (I have used quick cooking oats) and whole wheat flour. The boiled potato and fresh mint leaves lends it a beautiful flavour. A disclaimer though : it’s quite addictive and

you can’t just stop at one. It pairs beautifully with hung curd dip or hummus or home made mayo or even mint curd chutney. Try making dahi papdi chaat or any such chaat items using these as base.

You may replace whole wheat flour with barley flour or any millet flour. Play around with flours and come up with your own indigenous recipes 🙂 Mint leaves can be replaced with oregano, rosemary, thyme or dill leaves. Try adding methi (Fenugreek) leaves for a different flavour. You may increase cheese or butter for a more flakier cracker. Do try it and do not forget to tag me or share your feedback in the comment box, gmail or Facebook.

Ingredients:

• Boiled potatoes 2 medium
• Whole wheat flour 100 gm
• Oats 100 gm
• Salt to taste
• Chili flakes as required
• Cold Butter 1 tbsp
• Ghee residue 1 tbsp
• Grated Cheese 1 tbsp
• Mint leaves handful
• Curd 1 tbsp

Method:

• Mix the whole wheat flour, oats, salt, red chili flakes, butter, grated cheese and ghee residue in a big mixing bowl.

• Pulse the entire mixture in a mixer for few seconds. The resultant mixture will look like bread crumbs.

• To this mixture, now add grated potatoes and finely chopped mint leaves.

• Try to mix all the ingredients and gather it into a dough. If the mixture looks too dry, add a spoon of curd.
• The dough should be a bit tight.

• Place it in an airtight container and refrigerate it for atleast half an hour.
• Now preheat your oven at around 160-170 degrees Celsius for around ten minutes.
• Line a baking sheet with parchment paper.
• Take the dough and divide it into ball size portions.
• Roll the dough between two layers of parchment paper or between two plastic sheets. Make sure that you roll it evenly to ensure uniform baking.
• Cut it into desired shapes either using cookie cutters or knife.
• Arrange them neatly on the lined baking sheet.
• Poke holes on these crackers using a toothpick.
• Place the tray into the oven and bake for around 20-22 minutes.

• Please check after 18-19 minutes. You can select the rod settings in your oven based on your experience with your oven. Insome cases, both rod settings work for cookies n crackers, whereas some prefer lower rod. I used both rod settings in my Borosil Prima for the first 15-18 minutes, then switched to only lower rod for few minutes avd then only upper rod for 2-3 minutes.
• Remove the tray from the oven and place it on a wire rack.
• After 4-5 minutes, transfer these onto the cooling rack and cool completely.
• Store them in airtight containers. These would taste yum with preferably an hung curd dip.
• Enjoy these with your evening tea or coffee.

Notes:

• Mint leaves can be replaced with dried methi leaves or rosemary or dill leaves.
• These crackers tend to burn quickly, so please keep an eye on it.
• Since we are using very less fat in the recipe, do not expect it to be very flaky. These are guilt free snacks 🙂 and not one of those melt in mouth and flaky savoury biscuits.