1. Make a firm dough using as little water as possible.
2. Roll out to 3-4 mm thickness. Cut 3 cm rounds.
3. Place on a greased baking tray and bake at 200 0 C till done. ( about 15-20 minutes )
4. Cool and store in an air tight container.

1. Roast the corn on open flame. Scape the kernels off the cobs.
2. Heat the oil in a fry pan. Fry onion and garlic till fragrant.add capsicum and fry for 2 minutes.
3. Add tomato and salt. Simmer till the tomato is pulpy. Stir in the corn.
4. To serve, top each savory round with the filling and garnish with coriander leaves.

Note:
Savory crackers may be used in place of pastry rounds.

Serves: 3 to 4