Jau Ki Papdi is a Baked Barley Crackers that I tried with Barley flour. Baked Barley Crackers, are quick to make and store really well. These crackers also work great as travel food.
Experimenting with new Whole Grains is something that I have taken upon myself 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 barley flour to make this very flavorful and spicy cracker. Jau Ki Papdi 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 does 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 them.
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 the jam as 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 jams, jellies, and preserves for tasting them and the boys fell in love with the idea. Ever since then, pretzel sticks with preserves have been one of their favorite snacks.
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 likes the spices.
Baked Barley Crackers, are quick to make and store really well. These crackers also work great as travel food.
My Other Posts in the A – Z Explore the Flavors Series
B for Baghrir with Orange Butter Sauce
Preparation time - 10 minutes
Baking time - 15 to 18 minutes
Difficulty level - Easy
Recipe adapted from - My Ginger Garlic Kitchen
Ingredients to make Jau Ki Papdi - Makes 15
- Barley flour - ½ cup
- Whole wheat flour - ½ cup
- Chickpea flour / Besan - ¼ cup
- Baking soda - ½ tsp
- Salt - to taste
- Vegetable oil - 3 TBSP
- Warm water - to make the dough
- Peppercorn - 5
- Fennel - ½ TBSP
- Cumin - ½TBSP
- Red chili powder - ½ tsp
- Asafetida - ¼ tsp
Procedure to make Baked Barley Crackers
- Using a mortar and a pestle, crush the whole spices (peppercorn, fennel, and cumin) to a coarse powder.
- Preheat 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.
- 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 ¼ 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.
- Place them on a prepared baking sheet and liberally brush them with oil. Bake the crackers for 15 to 18 minutes. Keep an eye on the crackers for 15 minutes. The crackers will be golden brown when ready. At this stage, you could also deep fry the crackers in oil.
- Once the crackers come out of the oven, cool them on a wire rack and store them in an airtight container when completely cool.
- Serve as is or with jam/preserve or cheese.
Other Ideas
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Recipe
Jau Ki Papdi | Baked Barley Crackers
Ingredients
- ½ cup Barley flour
- ½ cup Whole wheat flour
- ¼ cup Chickpea flour / Besan
- ½ teaspoon Baking soda
- Salt to taste
- 3 tablespoon Vegetable oil
- Warm water to make the dough
- 5 Peppercorn
- ½ tablespoon Fennel
- ½ tablespoon Cumin
- ½ teaspoon Red chili powder
- ¼ teaspoon Asafetida
Instructions
- Using a mortar and a pestle, crush the whole spices (peppercorn, fennel and cumin) to a coarse powder.
- 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.
- 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 ¼ 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.
- 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.
- 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.
hiya says
have you tried this with any other flour? a gluten free substitute would be great. jowar or bajara 🙂 and also having to make it without butter.
Carrie Marcos` says
I've been looking for cracker recipes with low glycemic index affects.
used only salt, pepper and rosemary to season. First recipe with barley flour.
They are fantastic! A successful first!
Sandhya Ramakrishnan says
Thank you so much Carrie for trying the recipe and letting me know.
David says
Many thanks for sharing this recipe. I am on a journey of learning to cook because of medical diet restrictions. The hardest thing to find in stores or even recipes for are truly healthy snacks. This recipe brings together many of my favorite ingredients in a healthy package. And it gives me another good recipe to use asafoetida in.
Sandhya Ramakrishnan says
Thanks a lot and glad that you are on a healing journey.
preeti garg says
This crackers are so inviting and healthy too.. perfect option for kids.
Natalie says
My husband and me, we are such a snacking addicts. These crackers may find on our table very soon. Love the addition of peppercorn and cumin. I bet they make these crackers so flavorful.
Calleigh Keibler says
I love munching crackers and barley is one flour that I never tackled. These crackers look yum and crunchy, perfect for dipping. Yes! Please.
Marisa Franca says
What a great looking cracker!! Every single one looks perfect!! I haven't been baking with barley but you are inspiring me to give it a go.
Marisa Franca says
We love to snack on crackers and whole grains are the best. I haven't attempted to make this type of cracker but I'm willing to bet it is delicious. The shape is perfect. You did a marvelous job!!
swathi says
Jau ki papdi looks delicious , I like to bake with barely as it give crispiness which nothing will give, even rice flour. Great papdi to go with cup of tea or coffee.
Catherine says
I cannot wait to give these a try. I've always wanted to make barley cookies and these look wonderful...perfect for dipping. Pinning for later!
Gloria says
I am a cracker fanatic....yet I have NEVER attempted to make them at home. These sound delicious...and I just know they would taste fantastic. I can just imagine dipping them in some hummus!!
Veena Azmanov says
Oh my Sandhya... I love coming to your blog because you always remind me of food I ate ages ago when back in India. You are incredible with these authentic dishes, and you make it look so easy. This sounds delicious.
Claudia Lamascolo says
I have always wanted to try homemade crackers this is a great recipe to try it for the first time. I like everything in it! Thanks for posting this recipe!
Pavani says
Very interesting cracker recipe with barley.Adding spices must have made them taste so flavorful and delicious. They look perfect as tea time snack.
Priya Srinivasan says
I m not sure whether my previous comment went through!
These crackers look fab sandhya, love the spices added, must make a yumm combo with evening coffee.
sapana says
Baked barley papdi look so crisp and tasty. These are a guilt-free and healthy teat time snack to munch on any time.
Mayuri Patel says
An excellent selection for letter J. Baked papdi which can be eaten without guilt is what I need to enjoy healthy snacks.
Srivalli says
This is really such a wonderful choice and what a unique dish Sandhya. Love those crackers...and so healthy that you baked it..
Vaishali Sabnani says
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.
Kalyani says
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 ..
Srividhya Gopalakrishnan says
Kids find their own way to enjoying the food. Strawberry preserve on barley crackers... why not? Adding cheese would have made it like a ritz cheese sandwich. Glad they enjoyed. Great pick for J Sandhya
Sharmila Kingsly says
Perfectly baked crackers ,im have some barely flour and im going to try this out!!
Padmajha PJ says
That's an awesome find Sandhya! The crackers look so tempting and more than that I am eyeing that coffee in the dawara set! Super!
Gayathri Kumar says
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..
Priya Suresh says
Wow, what a healthy and dangerously addictive crackers i would like to top them with cream cheese and have it rite now. They are just prefect and attractive.
Sandhiya ThirumalaiKumar says
Wow, really it's an healthy snack and perfect for all papdi chaat recipe. I love the flavors get into that crackers, definitely my kind of snack, bookmarking to try !!!
harini says
That is a fantastic way to use barley flour, Sandhya. Bookmarking it.
Manjula Bharath says
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 !!