These baked savory multigrain crackers are healthy and easy-to-make snack that you can munch on anytime of the day. Not only these crackers are baked, but it also contains different flours that makes this snack much nutritious and filling. If you are looking for a low-calorie snack that you can enjoy guilt-free with tea/coffee then this is a perfect recipe to try.
These crackers are perfect to include in your diet since these contain 4 types of different flours – wheat flour, ragi flour, oats flour and besan.
Ingredients
wheat flour / gehun ka atta
oat flour / powdered oats
ragi / finger millet flour
besan / gram flour
coriander / dhaniya powder + jeera / cumin powder
white sesame seeds / til
pinch of asafoetida/hing
kasuri methi / dried fenugreek leaves
ghee
salt to taste
water
Step By Step Recipe
In a bowl, combine wheat flour, oat flour, ragi flour, besan, dhaniya + jeera powder, sesame seeds, hing, kasuri methi, ghee and salt.
Mix and gradually add water and knead into a stiff dough. Cover and keep aside for 15-20 minutes.
Take this dough between parchment paper sheets and gently roll the dough with a rolling pin, adjusting the thickness according to your choice. We have rolled into a medium-thick round.
Cut into a circle using a round cookie cutter or small steel bowl. Collect the remaining dough after cutting crackers and again make a round ball out of it and roll into a round. Repeat the process for making the remaining crackers. This much quantity of ingredients will yield 13 crackers.
Pre-heat oven at 160 degrees Celsius. Line a baking tray with parchment paper. Place crackers on it.
Bake at 160 degrees for 15-20 minutes. Baking time depends on your convection. We suggest you remain alert after 15 minutes. Let the crackers come to room temperature and then check for the crispy texture. If you think crackers are not crispy, then bake for a few more minutes.
Once cooled, store in an air-tight container.
Storage
You can store these savory multigrain crackers in an air-tight container. They will stay fresh for 15-20 days. If after about a week or 10 days, you feel they are not crispy, you can bake them again at 160 degrees for 8-10 minutes.
Serving Suggestions
These crackers are great to have with masala tea or coffee. You can serve these as an appetizer too, along with chutneys and dips.
Tips & Tricks
- We have seasoned these crackers with Indian spices. But if you prefer, you can add any of your favourite herbs like oregano, chilli flakes.
- Instead of cutting them with a cookie cutter, you can cut these in sticks form.
- If you want to replace any of the flours, then keep the quantity of wheat flour and besan in the recipe same. Replace oats and ragi with other flours.
- You can also add any seeds in this recipe – like flax seeds, sunflower seeds, pumpkin seeds. Just crush them coarsely and add to the flour mix.
If you are looking for more tea-time snacks recipes, do try these –
Besan Khasta Kachori
Dal Moth Namkeen
Raw Banana Sev
Crispy Methi Puri
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Recipe Card
Baked Savory Multigrain Crackers
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Equipment
- Oven
Ingredients (1 cup = 240 ml)
- ¼ cup wheat flour / gehun ka atta
- ¼ cup oat flour / powdered oats
- 1 tablespoon ragi / finger millet flour
- 1 tablespoon besan / gram flour
- 1 teaspoon coriander / dhaniya powder + jeera / cumin powder
- 1 tablespoon white sesame seeds / til
- pinch of asafoetida/hing
- 1 teaspoon kasuri methi / dried fenugreek leaves
- 2 teaspoon ghee
- salt to taste
- 1-2 tablespoon water (or as required)
Instructions
- In a bowl, combine wheat flour, oat flour, ragi flour, besan, dhaniya + jeera powder, sesame seeds, hing, kasuri methi, ghee and salt.
- Mix and gradually add water and knead into a stiff dough. Cover and keep aside for 15-20 minutes.
- Take this dough between parchment paper sheets and gently roll the dough with a rolling pin, adjusting the thickness according to your choice. We have rolled into a medium thick round.
- Cut into a circle using a round cookie cutter orsmall steel bowl. Collect the remaining dough after cutting crackers and again make a round ball out of it and roll into a round. Repeat the process for making the remaining crackers. This much quantity of ingredients will yield 13 crackers.
- Pre-heat oven at 160 degrees Celsius. Line a baking tray with parchment paper. Place crackers on it.
- Bake at 160 degrees for 15-20 minutes. Baking time depends on your convection. We suggest you remain alert after 15 minutes. Let the crackers come to room temperature and then check for the crispy texture. If you think crackers are not crispy, then bake for a few more minutes.
- Once cooled, store in an air-tight container.
Video
Notes
- We have seasoned these crackers with Indian spices. But if you prefer, you can add any of your favourite herbs like oregano, chilli flakes.
- Instead of cutting them with a cookie cutter, you can cut these in sticks form.
- If you want to replace any of the flours, then keep the quantity of wheat flour and besan in the recipe same. Replace oats and ragi with other flours.
- You can also add any seeds in this recipe – like flax seeds, sunflower seeds, pumpkin seeds. Just crush them coarsely and add to the flour mix.
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