Cracker bites
Crackers with a tangy peanut chaat topping
Crisp, buttery crackers topped with a chaat-style mixture of crushed roasted peanuts, chilli, garlic, coriander and lemon. There's no cooking: just mix and spoon on. Assemble them just before serving so the crackers stay crisp.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 5
Ingredients
For the topping
Method
0/2 doneStep 1: Mix 5 ½ oz roasted peanuts, ½ tsp chaat masala, 1 red chilli, 1 tbsp lemon juice, 2 tbsp fresh coriander, 1 mild green chilli, 1 tsp garlic paste, ½ tsp salt and ½ tsp sugar for the topping.
Step 2: Just before serving, place a spoonful of the mixture on each of the 9 oz round savoury crackers and serve.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cracker bites take?
- About 15 minutes in total.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red chilli?
- Green chilli, same amount (same heat, greener taste).
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Dal masala
A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.