Lavaas
A classic Gujarati snack. These are thin, crispy, savory crackers seasoned with ajwain and cumin. Perfect for dipping or enjoying on their own with a cup of chai. Simple to make and wonderfully addictive.
For 6 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, rava, ajwain, jeera, salt, and black pepper. Whisk well to ensure even distribution.
- c.Add 2 tablespoons of oil to the dry ingredients. Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a crispy texture.
- d.Gradually add water, a little at a time, and knead to form a firm, stiff dough. The dough should be tighter than a typical roti dough. Knead for 5-7 minutes until smooth.
- e.Cover the dough with a damp cloth or a lid and let it rest for at least 15-20 minutes. This allows the rava to absorb moisture and the gluten to relax.
- 2
Step 2
- a.Preheat Oven and Prepare Trays
- b.Preheat your oven to 180°C (350°F).
- c.Line two large baking sheets with parchment paper to prevent sticking.
- 3
Step 3
- a.Roll and Cut the Lavaas
- b.After the dough has rested, knead it again for one minute.
- c.Divide the dough into 4 equal portions.
- d.Take one portion and roll it out on a clean, flat surface. Roll it as thinly as possible, almost translucent, without tearing. A well-kneaded, stiff dough won't require extra flour for dusting.
- e.Using a fork, prick the entire surface of the rolled dough generously. This prevents the lavaas from puffing up like a puri during baking.
- f.With a pizza cutter or a sharp knife, cut the dough into 2-inch diamond or square shapes.
- 4
Step 4
- a.Bake to Perfection
- b.Carefully arrange the cut pieces on the prepared baking sheets in a single layer, ensuring they don't overlap.
- c.Lightly brush the tops of the lavaas with the remaining 1 tablespoon of oil.
- d.Bake for 12-15 minutes, or until they are light golden brown and crisp. For even baking, you can rotate the trays halfway through.
- e.Keep a close watch during the last few minutes as their thinness makes them prone to burning quickly.
- 5
Step 5
- a.Cool and Store
- b.Once baked, remove the trays from the oven and transfer the lavaas to a wire rack to cool completely.
- c.They will become even crispier as they cool down.
- d.After they have reached room temperature, store them in a completely airtight container. They will remain fresh and crispy for up to 3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest lavaas, rolling the dough extremely thin is key.
- 2Do not skip pricking the dough with a fork; it's essential to keep them flat and cracker-like.
- 3The dough must be stiff. A soft dough will result in softer, less crispy crackers.
- 4Ensure the lavaas are completely cool before storing to prevent them from becoming soggy.
- 5Crushing the ajwain and jeera slightly before adding them to the dough enhances their flavor and aroma.
Adapt it for your goals.
Herb Variation
Add 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) to the dough for a different flavor profile.
Spicier VersionSpicier Version
Incorporate 1/2 teaspoon of red chili powder or a finely chopped green chili into the dough for a spicy kick.
Healthier FlourHealthier Flour
Replace half of the maida with whole wheat flour (atta) for a more fibrous cracker. You may need slightly more water.
Seed ToppingSeed Topping
After brushing with oil, sprinkle some sesame seeds (til) or poppy seeds (khus khus) on top before baking for extra crunch and flavor.
Why this is on our healthy list.
Aids Digestion
The inclusion of ajwain (carom seeds) is known in traditional medicine to help with indigestion, bloating, and gas, making this snack relatively easy on the stomach.
Source of Energy
Made from flour, Lavaas provides carbohydrates, which are the body's primary source of energy, making it a good snack to curb midday hunger.
Frequently asked questions
One serving of Lavaas, which is approximately 5 pieces (50g), contains around 185-200 calories. This is an estimate and can vary based on the exact amount of oil used and the thickness of the crackers.