In a large mixing bowl, combine the all-purpose flour, finely chopped onions, minced green chilies, chopped curry leaves, sugar, salt, baking powder, ghee, and oil. Ensure the onions and chilies are finely minced—larger pieces can tear the dough during rolling. Olive oil is used here for a lighter flavor, but peanut or vegetable oil works equally well.

Mix all the dry ingredients thoroughly. The mixture should resemble coarse, crumbly sand. Gradually add water, a little at a time, gently mixing after each addition. Avoid pouring too much water at once; the goal is a firm yet pliable dough, similar in texture to chapati dough.

Once the dough comes together, cover it with a lid or damp cloth and let it rest for 30 minutes to allow the gluten to relax and the flavors to meld.

After resting, pinch off a small portion of dough and shape it into a ball. Generously dust the ball with flour and begin to roll it gently into a flat circle, about 4–5 inches in diameter.

Using a round cutter, bottle cap, or any circular mold you have on hand, cut out the crackers. Lightly dust the cutter with flour to prevent sticking. Arrange the shaped crackers closely on a baking tray lined with parchment paper or a silicone baking mat, as they won’t spread during baking.

Prick the surface of each cracker with a fork in a few places to prevent puffing during baking.

Preheat your oven to 200°C (about 400°F) for 10 minutes. Bake the crackers for 18–20 minutes, or until they achieve a deep golden-brown color. Remove them from the oven and allow them to cool completely on a wire rack.

Once cooled, store the crackers in an airtight container. They remain crisp and flavorful for up to a week.