Galtas

Galtas

Crisp, flaky Rajasthani crackers fried golden and dusted with a hint of spice.

Total 1 hr 15 min Makes 24 crackers Calories 95/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Wheat, Dairy

Galtas are savory, flaky Indian crackers made from a simple flour and semolina dough laced with ajwain and black pepper, then deep-fried until golden and crisp. Popular in Rajasthan as a tea-time snack, they stay crunchy for days when stored airtight, making them a practical make-ahead treat for gatherings or lunchbox packing.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup fine semolina (sooji)
  • 1/4 cup ghee, melted
  • 1 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon black pepper, coarsely crushed
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup water, plus more as needed
  • 2 cups vegetable oil, for frying

Method

  1. In a large bowl, whisk together the flour, semolina, ajwain, crushed black pepper, salt, and baking soda.

  2. Add the melted ghee to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

  3. Gradually add the water, a little at a time, and mix into a stiff, firm dough that holds together without being sticky.

  4. Cover the dough with a damp cloth and let it rest at room temperature.

  5. Divide the dough into 24 equal balls. Roll each ball into a thin round about 2 inches across, then prick each piece all over with a fork to prevent puffing.

  6. Heat the vegetable oil in a deep, heavy pot or kadai over medium-low heat to 300°F (150°C).

  7. Slide 5 to 6 dough rounds into the warm oil and fry gently, turning occasionally, until pale golden and crisp throughout.

  8. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough rounds, maintaining a steady low-medium oil temperature.

  9. Let the galtas cool completely to room temperature before storing; they will crisp further as they cool.

  10. Store in an airtight container and serve with tea or as a savory snack.

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★ 3.3 (1)

Galtas

Galtas are savory, flaky Indian crackers made from a simple flour and semolina dough laced with ajwain and black pepper, then deep-fried until golden and crisp. Popular in Rajasthan as a tea-time snack, they stay crunchy for days when stored airtight, making them a practical make-ahead treat for gatherings or lunchbox packing.

1 hr 15 min 24 crackers 95 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup fine semolina (sooji)
  • 1/4 cup ghee, melted
  • 1 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon black pepper, coarsely crushed
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup water, plus more as needed
  • 2 cups vegetable oil, for frying

Method

  1. 1

    In a large bowl, whisk together the flour, semolina, ajwain, crushed black pepper, salt, and baking soda.

  2. 2

    Add the melted ghee to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

  3. 3

    Gradually add the water, a little at a time, and mix into a stiff, firm dough that holds together without being sticky.

  4. 4

    Cover the dough with a damp cloth and let it rest at room temperature.

  5. 5

    Divide the dough into 24 equal balls. Roll each ball into a thin round about 2 inches across, then prick each piece all over with a fork to prevent puffing.

  6. 6

    Heat the vegetable oil in a deep, heavy pot or kadai over medium-low heat to 300°F (150°C).

  7. 7

    Slide 5 to 6 dough rounds into the warm oil and fry gently, turning occasionally, until pale golden and crisp throughout.

  8. 8

    Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough rounds, maintaining a steady low-medium oil temperature.

  9. 9

    Let the galtas cool completely to room temperature before storing; they will crisp further as they cool.

  10. 10

    Store in an airtight container and serve with tea or as a savory snack.