Jau Ki Papdi | Baked Barley Crackers

Jau Ki Papdi | Baked Barley Crackers

Experimenting with new Whole Grains is something that I have taken upon myself for this year. This Month long Mega BM is helping me quite a bit with it as one of the themes for this month is Whole Grains. Jau Ki Papdi is a Baked Barley Crackers that I tried with Barley flour. I have worked with Barley before and used it to make this Barley Dosai / Barley Crepe. This is the first time I have used the barley flour to make this very flavorful and spicy cracker.

Jau Ki Papdi | Baked Barley Crackers is typically deep fried like the Thattai, but the recipe I referred to had it baked and I was thinking why not. Baking them is definitely a guilt free way to enjoy these very addictive spicy crackers.


It dies have a distinct flavor of the barley and the spices sort of help mask it. Not that I mind the flavor of the whole grain, but I was concerned if the boys would like it. Like I feared they did not like it just as is, not because of the flavor of the barley, but because they felt the flavor of the spices were overwhelming. The crackers still managed to disappear within a day because they found a great way to eat it.

Jau Ki Papdi | Baked Barley Crackers

My boys ate the crackers spreading it with a generous layer of strawberry preserve and said it was the best thing ever. The idea of using jam to a savory snack came to them when they first did a jam tasting tour in the Amish region in Pennsylvania. They had put out some pretzel sticks to dip into various jam, jellies and preserve for tasting them and the boys fell in love with the idea. Ever since then, pretzel sticks with preserve is one of their favorite snack. My older one tried exactly the same and could not stop eating these crackers.

Next time, I make it, I would definitely go easy on the spices. My husband does not agree with me on this as he liked the spices. Jau Ki Papdi | Baked Barley Crackers, are quick to make and stores really well. These crackers also works great as a travel food.

Jau Ki Papdi | Baked Barley Crackers

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

Preparation time – 10 minutes
Baking time – 15 to 18 minutes
Difficulty level – Easy
Recipe adapted from – My Ginger Garlic Kitchen

Jau Ki Papdi | Baked Barley Crackers

Ingredients to make Jau Ki Papdi | Baked Barley Crackers – Makes 15

  • Barley flour – 1/2 cup
  • Whole wheat flour – 1/2 cup
  • Chickpea flour / Besan – 1/4 cup
  • Baking soda – 1/2 tsp
  • Salt – to taste
  • Vegetable oil – 3 TBSP
  • Warm water – to make the dough
  • Peppercorn – 5
  • Fennel – 1/2 TBSP
  • Cumin – 1/2TBSP
  • Red chili powder – 1/2 tsp
  • Asafetida – 1/4 tsp

Jau Ki Papdi | Baked Barley Crackers

Procedure to make Jau Ki Papdi | Baked Barley Crackers –

  • Using a mortar and a pestle, crush the whole spices (peppercorn, fennel and cumin) to a coarse powder.

Jau Ki Papdi | Baked Barley Crackers

  • Pre-heat the oven to 350 F. Layer a baking sheet with parchment paper and keep it ready.
  • In a large bowl, combine all the ingredients including the crushed spices, oil and salt. Add warm water and knead to a stiff dough.
  • The dough will be a little crumbly and hard to knead, but keep kneading for about 5 minutes.

Jau Ki Papdi | Baked Barley Crackers

  • Roll the dough using more wheat flour or barley flour to keep it from sticking. Keep the thickness of the rolled dough uniform to about 1/4 inch. Keeping it uniform helps in even baking.
  • Using a cookie cutter or a round lid or a bowl, stamp out the rolled dough.
  • Using a fork prick the dough evenly all over the surface. This helps to cook the cracker well on the inside.

Jau Ki Papdi | Baked Barley Crackers

  • Place them on prepared baking sheet and liberally brush it with oil. Bake the crackers for 15 to 18 minutes. Keep an eye on the crackers from 15 minutes. The crackers will be golden brown when ready. At this stage you could also deep fry the crackers in oil.

Jau Ki Papdi | Baked Barley Crackers

  • Once the crackers come out of the oven, cool them on a wire rack and store it in an airtight container when completely cool.
  • Serve as is or with jam / preserve or cheese.

Jau Ki Papdi | Baked Barley Crackers

Jau Ki Papdi | Baked Barley Crackers
5 from 6 votes
Print

Jau Ki Papdi | Baked Barley Crackers

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 crackers

Ingredients

  • Barley flour - 1/2 cup
  • Whole wheat flour - 1/2 cup
  • Chickpea flour / Besan - 1/4 cup
  • Baking soda - 1/2 tsp
  • Salt - to taste
  • Vegetable oil - 3 TBSP
  • Warm water - to make the dough
  • Peppercorn - 5
  • Fennel - 1/2 TBSP
  • Cumin - 1/2TBSP
  • Red chili powder - 1/2 tsp
  • Asafetida - 1/4 tsp

Instructions

  1. Using a mortar and a pestle, crush the whole spices (peppercorn, fennel and cumin) to a coarse powder.
  2. Pre-heat the oven to 350 F. Layer a baking sheet with parchment paper and keep it ready.
  3. In a large bowl, combine all the ingredients including the crushed spices, oil and salt. Add warm water and knead to a stiff dough.
  4. The dough will be a little crumbly and hard to knead, but keep kneading for about 5 minutes.
  5. Roll the dough using more wheat flour or barley flour to keep it from sticking. Keep the thickness of the rolled dough uniform to about 1/4 inch. Keeping it uniform helps in even baking.
  6. Using a cookie cutter or a round lid or a bowl, stamp out the rolled dough.
  7. Using a fork prick the dough evenly all over the surface. This helps to cook the cracker well on the inside.
  8. Place them on prepared baking sheet and bake for 15 to 18 minutes. Keep an eye on the crackers from 15 minutes. The crackers will be golden brown when ready. At this stage you could also deep fry the crackers in oil.
  9. Once the crackers come out of the oven, cool them on a wire rack and store it in an airtight container when completely cool.
  10. Serve as is or with jam / preserve or cheese.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

 Loading InLinkz ...

12 thoughts on “Jau Ki Papdi | Baked Barley Crackers

  1. omg first of what an excellent idea for letter j sandhya, Jau papadi looks so crispy and addictive, such a healthy version of the papdi.. perfect for any chaat. Loved your perfection. strawberry preserves with these sounds amazing .. Such a healthy combination of flours .. A flavorful papadi with spices , no doubt why they disappeared. The recipe sounds very interesting!Kudos for the idea sandhya !!

  2. Barley is one flour which I haven’t done experiments with. But I remember making cookies out of it and loved it for sure. I love the addition of spices to mask the barley flavour and I am sure they taste amazing with a cup of hot coffee. And as for kids, that is a wonderful way to eat the crackers. My daughter always picks up the nutella jar when she tries something new..

  3. That’s a cracker of a recipe (pun intended! :)) ! An amazing find and I am so fond of savoury bakes and this is being bookmarked to try soon.. thanks for sharing ..

  4. The first impression was that these are digestive biscuits..but after when I read Jau ki Papdi..I simply loved it..wow..how interesting. I must make these for hubby who is a millet fan and avoids wheat or refined flours. Great choice dear, totally loved it.

Leave a Reply

Your email address will not be published. Required fields are marked *