Sorghum Crackers with Tzatziki Dip

As you all know I love experimenting and working with gluten free flours. When I started this blog, my purpose was to give people an idea to pair combinations together to make a full meal. I decided to pair these Sorghum Crackers with a Tzatziki Dip to give an idea of how pairings can make a perfectly delicious snack that is perfect to serve for a get together with friends or as an evening snack. Tzatziki that is usually eaten widely with pita bread works so well with the cumin and sesame seed spiced crackers.

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Total cook time: 45 minutes

Servings: 2

Ingredients

For Sorghum Crackers:

  • 75 gms sorghum flour (jowar)
  • 2 tsp roasted white sesame seeds (roasted in a for 2-3 minutes until they begin to crackle and turn slightly brown)
  • 2 tsp roasted cumin seeds (roasted in a for 2-3 minutes until they begin to crackle and turn slightly dark)
  • 120 ml boiling water
  • 1 tbsp ghee/olive oil
  • ½ tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp baking powder

For Tzatziki Dip:

  • 3 tbsp thick Greek yogurt
  • Handful of fresh dill (chopped)
  • Handful of fresh parsley (chopped)
  • 1/4 tsp salt or to taste
  • 1/4 tsp ground black pepper
  • 2 grated garlic cloves (if you want a mild garlic flavour, soak the garlic in boiling water for 2-3 minutes before grating)
  • 1 green chilli (finely chopped)
  • 1 tbsp olive oil
  • 1/4 grated and strained cucumber so any excess water is removed (you can grate it and leave it in the fridge for a few hours as well to dry out more)
  • 1 tbsp fresh lemon juice

Method

For Sorghum Crackers

  1. Pre-heat the oven at 200 degrees celsius.
  2. Roast the cumin seeds for 2-3 minutes until it slightly begins to crackle and darken in colour. Remove from heat and keep aside.
  3. Next, roast the sesame seeds for 2-3 minutes until it slightly begins to crackle and brown in colour. remove from heat and keep aside.
  4. Dry mix the sorghum flour, roasted cumin seeds, roasted sesame seeds, salt, sugar and baking powder.

5. Add the dry mixture to the boiling water and stir well. As sorghum is a gluten free flour, boiling water is key or the flour will break when rolling it.

6. Add the ghee/oil and mix.

7. Transfer to a separate bowl off the heat.

8. At this stage you can add 30 ml to 50 ml of hot water only if required to combine the dough well. If the dough combines well and is soft (not sticky) you do not need to add more water.

9. Leave the dough to cool down for 5 minutes before kneading it for 3-4 minutes.

10. Take a ball sized dough, flatten it and sprinkle flour on both sides.

11. Roll the dough out until it is about 1-2 mm thick. Ensure that while you are rolling it thin, you flip it over every 2-3 rolls to prevent it from sticking to the base. Ot does not have to be perfectly round as the edges will be cut. You can sprinkle flour as needed to avoid the dough from sticking.

12. Using a knife, cut the edges to form a rectangle. You can add the cut edges back to the dough to roll again.

13. Cut into 3 rectangular sections and slice diagonally through each section to form triangles.

14. Place it on the baking sheet and bake at 200 degree celsius for 12-15 minutes or until the edges begin to brown.

For Tzatziki Dip

  1. In a bowl, combine the salt, ground black pepper, chopped green chilli, olive oil, grated garlic, grated and drained cucumber and thick Greek yogurt and mix well.
  2. Add the chopped dill and parsley and mix.
  3. Finish by adding fresh lemon juice and mix.
  4. This is best serve chilled so keep it in the fridge for 2-3 hours before serving.

Hope you enjoy this!

Payal

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