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 Wafers|
|Recipe by Lisa Turner|
From Yamuna's Table
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