Cumin Crackers / Jeera Papdi

I’ve spent a fortune on buying crackers so far! I think I’ve tried all flavors that possibly exist. So when I went grocery shopping this weekend and was about to grab a packet of my favorite tea time crackers, I said to myself: “NO.  If I can bake cookies at home, why not crackers?!

Tell you what? This was 10 times easier than what I thought! Wonderfully crisp, crunch and flavorful. Ditch the grocer and bake these yourselves. Now. 🙂


  • 45 minutes


  • 25 crackers


  • 1 cup all-purpose / whole wheat flour
  • 1 tsp roasted and coarsely ground cumin seeds
  • 1/4 tsp coarsely ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3 tbsp clarified butter / ghee at room temperature
  • 3 tbsp yoghurt
  • Chilled water as required


  • In a mixing bowl, sift the flour along with salt and baking powder.
  • Add cumin seeds and black pepper. Mix with a fork.
  • Now add ghee and yoghurt.
  • Mix well using your hands until a ball of dough has formed. Add water if required – please add half tbsp at a time. (I didn’t need to add water).
  • Divide the dough into equal portions and make round balls using your hands.
  • Preheat oven to 300°F / 180°C.
  • Now, take one ball at a time, and roll it in a thin circle.
  • Cut out crackers using a cookie cutter. Pierce using a fork and place crackers on a cookie sheet lined with parchment paper.
  • Repeat the process for all dough balls.
  • Bake on the middle rack at 180°C / 160°C (fan-forced) for around 15-20 minutes. Keep a watch so the bottoms don’t get burnt.
  • Remove from oven and let the crackers cool for about 15 minutes before transferring to a cooling rack to cool completely before eating.
  • They’re delicious plain or you can serve them with a topping of hummus, guacamole or any spread you like.
  • Store in an airtight container at room temperature.

2 thoughts on “Cumin Crackers / Jeera Papdi

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