Onion Crackers


Straight from Red Chillies to my kitchen, baked & gone in a few minutes. Ever since I laid my eyes on these crackers in Supriya’s blog, I had been itching to lay my hands on them. These got pretty popular soon after she posted them. I saw a lot of you try these out & were very satisfied with the flavorful crackers.

(On a different note: In one of my previous post, I had mentioned a Mango Fool, & a lot of readers including me were wondering why a dessert would be called a Fool. I have updated the Mango & Cream post with the source of the “Fool”)

Finally I made the Onion Crackers one afternoon, & never stopped eating  (no I did not eat them all by myself) till they were almost gone. We did not realize how much these filled us up till we were done, & then we skipped dinner. I had to force ourselves to save these few ( 5 in all ) to take some photos for the blog. These few disappeared soon after the clicks.


The crackers are extremely easy to make; as simple as making a dough for flatbread & cutting them out & baking them for a while. I made little changes in the procedure, I promise you it is very negligible & will not affect the outcome.

Onion Crackers


  1. 2 cups of All purpose flour/maida
  2. 1/4 cup warm water
  3. salt
  4. 4 tsp sesame seeds ( I have toasted the sesame seeds very lightly on a skillet)
  5. 1/3 cup oil
  6. 4 Tablespoons butter, melted
  7. 1.5 big onions, finely chopped ( I have used yellow onions here, but red onions would give it better zest)
  8. 1 teaspoon baking soda
  9. 3 green hot chillies, finely chopped (adjust amount to your taste)
  10. Fistful of very finely chopped fresh coriander/cilantro leaves
  11. 2 tsp Sugar
  12. Some Coarse Salt to sprinkle on top


In a big bowl combine  flour/ maida, sesame seeds,  half the onions, salt, sugar, soda, chopped coriander leaves, green chillies and mix well. Add the oil  & the butter and spread it to the mix. Big and uneven lumps will form but that is ok.

(Note: I have used only half the amount of onions here, for the reason that the more onions added would release more water as the dough rested & the dough would be difficult to work with. Do not skip adding atleast some of the onions now, for the flavors to be infused)

Add the warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.

Pre-heat the oven to 325 F.

Gently knead in the rest of the chopped onions. Do not worry if they are not mixed in evenly.

On a well floured surface roll out the dough like you would make a cookie dough. (If you find it difficult to do this, use Supriya’s method:  “So instead I took small balls on dough and placed it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the dough and make it as flat as possible.”)

Take a round cookie cutter or a glass or small bowl with sharp edges & cut out cookie rounds. Repeat this process for the remaining dough as well.

Place the round cut outs on a greased cookie sheet. Poke holes on all of them with a fork, this way the cracker will not puff and also the air will go out while baking. Sprinkle some coarse salt on the cookies.

Bake for about 25 to 30 minutes until they are brown.


I will have to give 5 star Plus for these. Do try these out, please. I cannot tell enough how addictive these are.  They are absolutely great as snacks with tea; my hubby had his with some Sriracha (hot sauce)! I would think they would do great with soup too.

Related Posts:

Asian Pancakes

Farinata with Grilled Vegetables

Khandvi: Layered & Nut Stuffed Chickpea Swirls

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