Savoury pinwheel crackers

By shanobiju  

October 7, 2017


For beetroot dough

3/4 cup All purpose flour

2 tbsp Thick beetroot paste

1 tsp Chilli powder/ flakes

1 tbsp Refined oil

1/2 tsp Salt

2 tbsp Water

For the onion dough

3/4 cup All purpose flour/ Maida

4 tbsp Caramelised onion

2 tbsp Refined oil

3/4 tsp Salt

1 1/2 tsp Coarsely ground black pepper

3 tbsp Water


1In a saucepan, heat oil .Add sliced onion and fry them on low heat.Add salt.Let it slowly turn brown on low heat. Now add coarsely ground pepper. Turn off the heat.

2Mix flour and caramelised onion.

3Add water.

5Knead it gently. Add more water if required.

6The dough should neither be too stiff nor soft.

7Adjust the quantity of water accordingly.

8Cover it with cling film and refrigerate it.

9Grind a small piece of beetroot (around 20 gms) into thick smooth paste. Heat the oil . Add the thick beetroot paste ,salt ,and chilli powder/ flakes. Cook for a minute or two. Turn off the heat.

10Mix the flour and beetroot paste well.

11Add water . The dough should be firm. Adjust the quantity of water accordingly.

12Place the dough between two sheets of cling film and roll it very thin.Keep it aside.Next roll out the beetroot dough.

13Now place the beetroot sheet on top of the other sheet.

14Remove the cling sheet and roll it into a log shape.

15Be very careful while shaping.

16Using a sharp knife , slice it into thin pieces.

17Meanwhile pre heat the oven at 150 degrees C.

18Place the sliced dough between two cling sheet and flatten it gently using a rolling pin.

19Line a rectangular tin with parchment.

20Bake at 150 degree C for 18-20 minutes using fan mode.

21Now take the crackers out of the oven and place them on a cooling rack.

22Let it cool.Store it in a airtight container.


2 Reviews

Shano Biju

October 11, 2017

Thankyou Manisha 🙂


October 7, 2017

Interesting recipe as always.

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