Multigrain Savory Crackers

I call these utterly tasty and quintessential cracker. Every evening when its time for snack, I keep reminding myself to find something healthy to eat. Sometimes in the evening rush cutting a fruit seems like too much work and time consuming. None of us crave for nuts, as we would have snacked on them during the day. I am always on the look out for something that can be had for a snack with out any guilt and also quick-make recipe. Inspired by this recipe, baked this multigrain savory crackers. Used different types of flours in this recipe along with spices. This is such a quick recipe that I will be ready in under 60 mins.
Today the temperature was soaring. When my kids got back from school, I was busy baking these crackers, they seemed so happy to see me baking. I had some cold rose milk ready for them and I gave them these on the side. My lil one who only snacks on stuff that are sweet says mom you are the best and takes his first bite (hez unaware these are savory 🙂 ). After first bite he says, “why did you put spices in this?” with a frown. Then he takes the few more bites without uttering a word and finally says it is simply great. This is approved by my lil connoisseur :)..


bajra flour 1/4 cup
jowar flour 1/4 cup
wholewheat flour 1/2 cup
besan/chickpea flour 1/4 cup
baking soda 1/2 tsp
salt 1/2 tsp or as required
warm water 1/2 cup or less
oil 3 tbsp (used saffola)+ 1 tbsp extra

peppercorns 5
fennel / saunf 1/2 tbsp
jeera 1/2 tbsp
pepper powder 1/2 tsp
red chili powder 1/2 tsp
cumin powder 1/2 tbsp
asafetida a pinch


Preheat the oven to 350 deg F.
Line a baking pan with the parchment paper or a silpad.
Grind fennel seeds, jeera, and peppercorns in a mortar pestle to make a coarse mixture.
In a large mixing bowl mix bajra flour, jowar flour, wholewheat flour, chickpea flour, ground spices, red chili powder, pepper powder, salt, baking soda, asafetida, water, and 3 tbsp oil.
Add enough water to make a stiff dough, knead for 2-3 mins.
Make a ball of the dough.
Dust some flour on the board and roll the dough out to about ⅓ inch thickness.
Cut into desired shapes.
Smear little oil on both sides of the shaped dough.
Place them on the lined tray and bake for 13 minutes or until lightly browned.
Transfer the crackers to a cooling rack and let them cool completely.
Enjoy !

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