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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
Prepare the Dough
Preheat Oven and Prepare Trays
Roll and Cut the Lavaas
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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.
This gujarati recipe takes 45 minutes to prepare and yields 6 servings. At 191.86 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for snack.
Bake to Perfection
Cool and Store
Add 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) to the dough for a different flavor profile.
Incorporate 1/2 teaspoon of red chili powder or a finely chopped green chili into the dough for a spicy kick.
Replace half of the maida with whole wheat flour (atta) for a more fibrous cracker. You may need slightly more water.
After brushing with oil, sprinkle some sesame seeds (til) or poppy seeds (khus khus) on top before baking for extra crunch and flavor.
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.
Made from flour, Lavaas provides carbohydrates, which are the body's primary source of energy, making it a good snack to curb midday hunger.
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.
Lavaas can be a healthier alternative to deep-fried snacks as it is baked. However, it is made primarily with refined flour (maida). For a healthier version, you can substitute some or all of the maida with whole wheat flour to increase the fiber content.
There are three common reasons for this: 1) The dough was too soft. It needs to be very stiff. 2) The dough was not rolled thinly enough. The thinner you roll, the crispier the result. 3) They were not baked long enough or were not cooled completely on a wire rack before storing.
While baking is the traditional method for a uniform crispness, you can try making them on a tawa (griddle). Roll them out, prick with a fork, and cook on a tawa over low heat, pressing down with a spatula, until both sides are golden brown and crisp. This method is more time-consuming and requires careful heat management.
When stored in a completely airtight container at room temperature, Lavaas can stay fresh and crispy for up to 3 weeks.