Spiced Barley Crackers Recipe – Fennel, Cumin & Traditional Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Spiced Barley Crackers Recipe – Fennel, Cumin & Traditional Indian Flavors

Hey everyone! I’m so excited to share this recipe with you. These spiced barley crackers are a little slice of my childhood – the aroma of roasting spices always takes me right back to my grandmother’s kitchen. They’re incredibly satisfying, packed with flavour, and surprisingly easy to make. Plus, they’re a much healthier snack option than store-bought crackers!

Why You’ll Love This Recipe

These aren’t your average crackers. We’re talking a delightful crunch, a warm, inviting spice blend, and the wholesome goodness of barley flour. They’re perfect for a quick snack, a delightful accompaniment to your chai, or even as a base for little canapés. Honestly, once you try these, you’ll be hooked! They take about 20 minutes to prepare and bake, making them a perfect weekend project.

Ingredients

Here’s what you’ll need to whip up a batch of these flavourful crackers:

• 1 cup barley flour (jau ka atta)
• 1 cup whole wheat flour (gehun ka atta)
• ½ cup chickpea flour (besan)
• 1 tsp baking soda
• 1 tsp salt
• ¼ cup warm water
• 6 tablespoons vegetable oil
• 7-8 peppercorns
• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon cumin seeds (jeera)
• ¼ tsp ground pepper (kali mirch)
• 1 tsp red chili powder
• 1 tablespoon roasted cumin powder (bhuna jeera powder)
• ½ tsp asafoetida (hing)
• As needed, dry flour for dusting (barley flour)

Ingredient Notes

Let’s talk about some of these ingredients – they really make this recipe special!

Barley Flour (Jau Ka Atta) – Health Benefits & Uses
Barley flour is a nutritional powerhouse! It’s rich in fiber, which is fantastic for digestion. It also has a slightly nutty flavour that adds a lovely depth to these crackers. You can usually find it at Indian grocery stores or online.

Whole Wheat Flour (Gehun Ka Atta) – Choosing the Right Type
I prefer using atta, the stone-ground whole wheat flour commonly used in India, for its flavour and texture. But regular whole wheat flour works just fine too! Just make sure it’s 100% whole wheat for the best results.

Chickpea Flour (Besan) – Flavor & Texture Contribution
Besan adds a subtle nutty flavour and helps bind the dough together. It also gives the crackers a slightly more tender bite. Don’t skip it!

Fennel Seeds (Saunf) & Cumin Seeds (Jeera) – Regional Variations & Aroma
The combination of fennel and cumin is classic in Indian cooking. In some regions, people add a pinch of carom seeds (ajwain) along with these for extra flavour. Toasting the seeds lightly before grinding really intensifies their aroma.

Asafoetida (Hing) – The Unique Flavor Profile & Digestive Benefits
Hing has a… unique smell when raw! But trust me, when cooked, it transforms into a savoury, umami-rich flavour. It’s also known for its digestive properties, which is why it’s often used in Indian cuisine. A little goes a long way!

Roasted Cumin Powder (Bhuna Jeera Powder) – Enhancing the Smoky Flavor
Roasting the cumin seeds before grinding them adds a beautiful smoky depth to the crackers. It’s a small step that makes a big difference.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 335°F (180°C). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Coarsely grind the fennel seeds, cumin seeds, and peppercorns using a mortar and pestle. You can also use a spice grinder, but be careful not to over-grind them into a powder.
3. In a large mixing bowl, combine the barley flour, whole wheat flour, chickpea flour, baking soda, salt, red chili powder, ground pepper, roasted cumin powder, asafoetida, and the freshly ground spices.
4. Add the vegetable oil and mix everything together well.
5. Gradually add the warm water, mixing until a stiff dough forms. You might not need all the water, or you might need a tiny bit more – just go with the consistency.
6. Knead the dough for 7-8 minutes until it’s smooth and elastic. This develops the gluten and gives the crackers a good texture.
7. Lightly flour a clean surface with barley flour. Roll out the dough to about 1/3-inch thickness.
8. Use a cookie cutter to cut out shapes. I love using small round cutters, but you can get creative! Prick each cracker 4-5 times with a fork – this prevents them from puffing up too much.
9. Arrange the crackers on the prepared baking tray, leaving a little space between each one. Lightly brush the tops with a little oil.
10. Bake for 12-15 minutes, or until the crackers are golden brown and crisp.
11. Let them cool completely on a wire rack before storing.

Expert Tips

• Don’t overwork the dough! Over-kneading can make the crackers tough.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• Keep a close eye on the crackers while they’re baking – they can burn quickly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation (Flour Substitutions)
If you’re gluten-free, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend. The barley flour already adds a nice texture, but the blend will help with binding.

Spice Level Adjustment
Adjust the amount of red chili powder to your liking. My family prefers a mild spice level, but feel free to add more if you like things hot!

Festival Adaptation (Diwali/Holi Snack)
During Diwali or Holi, I love adding a sprinkle of colourful edible glitter or a pinch of rose petals to the dough for a festive touch.

Serving Suggestions

These crackers are delicious on their own, but they’re even better with a little something extra! Try them with:

• A dollop of hummus or guacamole
• A slice of cheese
• Your favourite chutney
• A cup of hot chai

Storage Instructions

Store the cooled crackers in an airtight container at room temperature for up to a week. They might lose some of their crispness over time, but they’ll still taste delicious!

FAQs

What is the best way to grind the spices for this recipe?
A mortar and pestle gives you the most control over the texture, but a spice grinder works too. Just pulse it a few times to avoid turning the spices into a powder.

Can I substitute barley flour with another flour? If so, which one?
You can try substituting barley flour with whole wheat flour, but the texture will be slightly different. Oat flour is another option, but it will result in a softer cracker.

How can I make these crackers even crispier?
Rolling the dough thinner and baking for a few extra minutes can help. Also, make sure to cool them completely on a wire rack.

What is asafoetida (hing) and where can I find it?
Asafoetida is a resin with a pungent aroma that adds a savoury flavour to Indian dishes. You can find it at most Indian grocery stores, usually in powder form.

How long do these crackers stay fresh?
They’ll stay fresh for up to a week in an airtight container.

Can I add sesame seeds or other toppings to the crackers before baking?
Absolutely! Sesame seeds, poppy seeds, or even a sprinkle of flaky sea salt would be delicious.

Enjoy these spiced barley crackers – I hope they bring a little bit of Indian sunshine to your kitchen! Let me know what you think in the comments below. Happy baking!