Indian-Style Poppy Seed Wafers


Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian-Style Poppy Seed Wafers

As if there wasn't already some confusion over the terms biscuit, cracker and scone, I'm going to throw the word "wafer" into the fray. Not quite a biscuit, most decidedly breadier than a cracker, yet not exactly a scone, these poppy seed wafers from Yamuna Devi's Table are a baked version of a Bengali treat known as "neemki" or "nimki" (or flour cracker) that is traditionally deep-fried.

A perfect accompaniment to a soup and salad for a light, but satisfying meal, these wafers are also a good choice for an appetizer or late night snack. I found the taste improved after they were left to cool and sit for a few hours.

Indian-Style Poppy Seed WafersIndian-Style Poppy Seed Wafers
Recipe by
From Yamuna's Table
Cuisine: Indian
Published on June 4, 2008

Simple, light-tasting Indian-style wafers with poppy seeds — like a cross between a biscuit and a cracker, these are great for serving with soups

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Ingredients:
  • 1 1/2 cups whole-wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons mustard oil or cold butter, cut into chunks
  • 2/3 cup buttermilk
  • black or white poppy seeds for coating
Instructions:
  • Preheat an oven to 400°.

  • In a food processor, pulse together the flour, baking powder, salt and baking soda. Add the oil or butter, and process until the mixture resembles a fine meal. Now pour in the buttermilk and pulse until a dough is formed.

  • Turn out onto a lightly floured board and knead a few times. Divide the dough into two equal portions, and roll each portion into 1-inch wide logs. Divide the logs into roughly 10 equal portions (you should have 20 small balls of dough in total).

  • Spread some poppy seeds onto the board, pat each piece of dough into a 1 1/2-inch round, and coat both sides with poppy seeds. Roll into a 3-inch round and transfer to an ungreased baking sheet. Add more poppy seeds to the board as needed.

  • Bake for 12 to 15 minutes or until the wafers turn golden brown. Cool on a wire rack before serving.

  • Store in a tightly covered container for up to a week.

Makes 20 wafers
Indian-Style Poppy Seed Wafers

4 comments:

Ricki said...

I don't care what they're called--I think I want some of these. Right now. :)

Johanna said...

Wafer! Would you be surprised to hear that this is different to my idea of wafer :-) but I also want to make these and taste for myself - soon, I hope!

kittie said...

That is confusing - I think of a wafer as something very thin, flat, crispy and sweet!!! Usually served with icecream!

I'd much rather have these!

Mansi Desai said...

boy, these do look good Lisa! kind of like namkeem nankhatai:)