Japanese Senbei Rice Crackers In Indian Flavours

Name: Japanese Senbei Rice Crackers In Indian Flavours
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Cuisine: Japanese
Ingredients: 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 4 pieces Cloves (4 Cloves (Laung)); 4 pieces Cardamom (4 Cardamom (Elaichi) Pods/Seeds); 1 piece Star Anise (1 Star anise); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Mace (2 Mace (Javitri)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Nigella Seed (1/2 teaspoon Kalonji (Onion Nigella Seeds)); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); ½ tsp Kashmiri Red Chili Powder (1/2 teaspoon Kashmiri Red Chilli Powder); ¼ tsp Garam Masala (1/4 teaspoon Garam masala powder (optional)) — optional; ½ cup Rice Flour (1/2 cup Rice flour); ½ cup Rice (1/2 cup Cooked rice); 2 tbsp Unsalted Butter (2 tablespoons Butter (Unsalted)); ¼ tsp Ginger (1/4 teaspoon Ginger grated (optional)) — optional; ¼ tsp Garlic (1/4 teaspoon Garlic minced (optional)) — optional; 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Stock (Water or Vegetable stock, (as required))

Japanese senbei rice crackers infused with a blend of Indian whole and ground spices, baked until crisp. A savory, aromatic snack.

65 minJapanese

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Cloves4 pieces · 4 Cloves (Laung)
Cardamom4 pieces · 4 Cardamom (Elaichi) Pods/Seeds
Star Anise1 piece · 1 Star anise
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Mace2 pieces · 2 Mace (Javitri)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Nigella Seed½ tsp · 1/2 teaspoon Kalonji (Onion Nigella Seeds)
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Kashmiri Red Chili Powder½ tsp · 1/2 teaspoon Kashmiri Red Chilli Powder
Garam Masala¼ tsp · 1/4 teaspoon Garam masala powder (optional) · optional
Rice Flour½ cup · 1/2 cup Rice flour
Rice½ cup · 1/2 cup Cooked rice
Unsalted Butter2 tbsp · 2 tablespoons Butter (Unsalted)
Ginger¼ tsp · 1/4 teaspoon Ginger grated (optional) · optional
Garlic¼ tsp · 1/4 teaspoon Garlic minced (optional) · optional
Table Salt0 pieces · Salt to taste
Vegetable Stock0 pieces · Water or Vegetable stock, (as required)

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Steps

1Heat the unsalted butter in a thick-bottomed vessel over low heat. Once warm, add all the whole spices: bay leaves, star anise, cardamom pods, nigella seeds, cinnamon stick, and cumin seeds. Sauté until the aromas are released.
2Mix in the ground spices: coriander powder, Kashmiri red chilli powder, and garam masala powder, along with the grated ginger and minced garlic. Fry for a few seconds, stirring continuously. Do not let the spices burn. Turn off the heat, close with a lid, and let this spicy mix rest for about half an hour.
3After the resting period, sift the salt and rice flour together in a large mixing bowl.
4Remove the bay leaves, cardamom peels, cloves, mace, and cinnamon stick from the spicy butter.
5Mix the cooked rice and sifted rice flour into the spicy butter and bring the mixture together. Knead into a firm dough. Add water if needed, depending on how moist or dry the cooked rice is.
6Preheat the oven to 180°C (350°F) for 10 minutes.
7Roll out the senbei rice cracker dough and cut out desired shapes.
8Place the shapes on a baking tray lined with parchment paper.
9Bake at 150°C (300°F) for 10 minutes. Flip the senbei and continue to bake for another 5 minutes until the rice crackers turn light brown and crisp.
10Allow the senbei rice crackers to cool completely, then store in an airtight jar.