Diwali gathering are boring without a game of teen patti ! Spice up things this Diwali when you serve these healthy gluten free crackers with a beautiful card suit symbol pricked out in each of them. Pair it with a tantalizingly hot Bhut jolokia dipping sauce with figs and caramelized onions and you have just ensured an evening to remember !
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Yield / Serves
For the crackers - 1 cup Jiwa Gluten Free flour
3 tsp melted butter
1/4 tsp salt ( i prefer using even less )
2 tsp finely chopped garlic chives
warm water for kneading
Extra butter for brushing the crackers
For the Chunky Bhut Jolokia dipping sauce -
1/2 of a dried Bhut jolokia chili
5-6 ripe figs
1 large red onion
3-4 tsp Balsamic vinegar
salt to taste
2 tsp olive oil
3-4 tsp brown sugar
For making the cracker dough, take all the flour, butter, chopped garlic chives and salt in a mixing bowl.
First mix the dry ingredients thoroughly and then add enough water to make a soft dough. Let it rest for 20 mins.
Flour the working surface and roll out the dough into a thin sheet.
Cut it out into squares with the help of a cutter. Prick out the sides to prevent them from puffing up during baking.
Prick out the card suite designs on the crackers. Apply a fine layer of melted butter to the surface using a brush.
Preheat oven to 200 degrees C. Place the crackers on a baking tray and pop in.
The crackers should be done in 10-14 mins depending on how thin you have rolled them.
Remove from oven and keep aside till cool.
For making the chunky dipping sauce - place the dried bhut jolokia chili in a cup and cover with hot water. Let it stand for 20 mins.
Wear gloves and chop the chilli into very fine bits for using in our recipe. Wash gloves, knives, chopping board and even the hands.
Heat 2 tsp olive oil in a saucepan.
Cut the onion into thin long pieces. Add to the olive oil and saute on a low temperature till it starts turning golden.
Now add the bhut jolokia chili to the onions and keep sauteing till onion gets completely caramelized. Switch on the exhaust or keep the windows open to avoid the strong fumes.
Chop up the figs and add to the caramelized onions. Add a little salt over them.
Once the figs soften, add the balsamic vinegar, brown sugar and 1/ cup hot water to the saucepan. Adjust the salt.
Let the ingredients simmer on a low flame till it thickens to the consistency of a jam.
Remove from flame and let it cool down .
Serve the crackers with the dipping sauce.
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