Party Platter – Lavash Crackers Dips.
For us, festival is all about having good time with family and friends. I am sure most of us are hosting loved ones at home for drinks and food this year. This is one such party platter which I love because it comes together in absolutely no time. The best part about this platter is it has something savoury for indulgent souls and for health conscious people too.
In this platter –
Oats & almond flour cheese chilli crackers
Classic sesame garlic lavash
Roasted masala almonds and cashews
Red bell pepper dip
I also served potato cheese & capers poppers with this.
How I make the healthy baked gluten free crackers –
Ingredients –
1/2 cup oats flour (pulse rolled oats in grinder)
1/2 cup almond flour (pulse almonds in a grinder)
2 tbsp gram flour (besan)
Salt to taste
1 tbsp olive oil
1/4 tsp baking powder
2 tbsp grated cheese (used cheddar or processed cheese)
1 tsp red chilli flakes
Water to knead the dough
Process – Mix everything together and knead into a dough. Let it rest for 10 mins. Preheat oven at 180 C. Meanwhile roll the dough and using a small bowl or cookie cutter cut out the circular pieces. Repeat the process with the remaining dough. Keep them in a greased/lined baking tray. Sprinkle some more grated cheese on top and some chilli flakes.
Bake these at 180 C for 12-15 mins or until the edges turn golden brown. They will turn crispier when cooled.
How I make classic sesame garlic lavash –
Ingredients
1 cup all purpose flour
2 tsp extra virgin olive oil
2 tsp red chilli flakes
1 tsp dried herbs
Salt to taste
1 tsp white and black sesame seeds
2 tsp garlic granules
Water to knead the dough
Process – Mix everything together and knead into a dough. Let it rest for 10 mins. Preheat oven at 180 C. Meanwhile roll the dough and using a pizza cutter or knife, cut into desired triangle shapes. Keep them in a greased/lined baking tray. Sprinkle some more sesame seeds on top. Press them gently into the crackers. Bake these at 180 C for 10-12 mins or until they turn golden brown. They will turn crispier when cooled.
How I make roasted almonds and cashews –
Ingredients –
2 cups mixed nuts (almonds and cashews)
4 tbsp gram flour (besan)
3 tbsp rice flour
2 tsp red chilli powder
1/4 tsp asafoetida (hing)
1 tbsp lemon pepper (substitute with chaat masala if its not available)
2 tsp cold pressed ground nut oil
1/2 tsp powdered sugar
salt to taste
3 tbsp water
Process – Preheat oven at 180 C. Mix all the ingredients well until the nuts are well coated in the masala. Add a few tsps of more water if need be. Line a baking tray with parchment paper and place the coated nuts in a single layer. Bake these at 180 C for 10 mins. Switch off the oven and let the tray be inside for another 10 mins. Remove from the oven. They will turn crispier when cooled.
How I make Muhammara dip –
Ingredients –
2 red bell peppers
4 tsps pomegranate molasses
1/2 tsp roasted cumin powder
Sea salt to taste
3 tbsps bread crumbs
3 tsps red chilli flakes
1 tsp red chilli powder
1/4 tsp sugar
2 cloves toasted garlic
1/4 cup toasted walnuts
1 tbsp olive oil
1 tsp lemon juice
Process –
Roast the bell peppers on open flame until charred or roast them in an oven for 40 mins approx until well charred on all sides.
Let it cool. Remove the seeds and roughly chop the bell peppers. In a food processor, mix all the ingredients together and churn until a desired texture is achieved. I like it coarse. Serve with a thin layer of extra virgin olive oil and chopped walnuts.
Store this in an airtight container with a thin layer of EVOO on top.
Enjoy!
If you like this Party Platter – Lavash Crackers Dips do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
