Kripik Bawang – Indonesian Garlic & Onion Chips
A crunchy Indonesian favourite with an Indian farsan twist!
With Diwali just around the corner, many of us will be busy making our favourite matris, namak pare and farsans. This Diwali, why not try something a little different? 😊
Indonesians love their jajan goreng (fried snacks) and kripik (crispy chips), which come in countless varieties made with ingredients ranging from nuts and garlic to onions and anchovies. Just like us Indians, they have a special love for their savoury, crunchy snacks!
However, many Indonesian fried snacks contain eggs, making store-bought varieties unsuitable for those following a vegetarian diet.
Today’s recipe for Kripik Bawang, or Indonesian Garlic and Onion Crackers, is adapted from a traditional recipe that uses egg. I tried making two batches, one with egg and one without. Although the egg-based batch turned out crispier, I wasn’t entirely happy with the results. So, I followed the same recipe without egg and was much more satisfied with the outcome!
These crackers are flavoured with garlic, shallots, celery leaves and spring onions, with coconut milk adding a lovely richness and tapioca flour contributing to their crisp texture.
One little tip: The flavour develops beautifully by the next day, making these crackers even more delicious! 😊
Kripik Bawang
Indonesian Crispy Garlic and Onion Crackers
Ingredients
- 250 g all-purpose flour
- 100 g tapioca flour
- 50 g margarine
- ½ tsp salt
- ¼ tsp MSG
- ¼ cup finely chopped celery leaves
- ¼ cup finely chopped spring onions
- 4 garlic cloves
- 6 shallots
- 100 g thick coconut milk
- Oil, for deep-frying
Method
- Combine the all-purpose flour, tapioca flour, salt and MSG in a large mixing bowl.
- Add the margarine and rub it into the flour until evenly incorporated.
- Grind the garlic and shallots together into a fine paste.
- Add the garlic-shallot paste, chopped celery leaves and spring onions to the flour mixture. Gradually add the coconut milk and knead until you have a firm, tight dough.
- Cover and leave it to rest for about 20 minutes.
- Roll the dough out to about 3 mls, cut into small squares or any shape you prefer.
- Heat the oil, then lower the heat to medium. Fry the crackers in small batches until crisp and pale golden. Avoid overcrowding the pan.
- Remove the crackers and drain on paper towels. Allow them to cool completely before transferring them to an airtight container.
These delicious, savoury crackers make a lovely addition to your Diwali farsan platter and are perfect for munching on with a cup of chai. Do give them a try
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