What2Eat
Savory Flax Seed Multigrain Crackers Recipe
ChettinadLunchNon-Veg

Savory Flax Seed Multigrain Crackers Recipe

A non-veg Chettinad recipe with whole wheat flour, jowar flour (sorghum), ragi flour (finger millet/ nagli). Ready in 1h 5m, serves 4.

Curated byRamesh Kumar🇮🇳

Calories
665kcal
Estimated Cost
₹275-425
Carbs88g
Protein43g
Fats16g
Servings Scaler
4

Instructions

21 steps
  1. 1

    To begin making the Savory Flax Seed Multigrain Crackers recipe, slightly roast white sesame seeds till they start cracking in a small pan

    tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)
  2. 2

    Roast flax seeds and roast them till the popping sound reduces

    tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)
  3. 3

    Turn off the flame and transfer the flax seeds to a separate plate and allow it to cool

    tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)
  4. 4

    Once the flaxseeds have cooled, add them to a mixer and make into a smooth powder

    tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)
  5. 5

    To a big mixing bowl, add ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chillies, coriander and curry leaves

    whole wheat flour(3/4 cup)jowar flour (sorghum)(1/2 cup)ragi flour (finger millet/ nagli)(1/4 cup)tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)to 5 green chillies - finely chopped (adjustable)(3)few sprig coriander (dhania) leaves - finely choppedfew curry leaves - finely choppedsalt - to taste
  6. 6

    Add oil and mix everything nicely with your finger tips to form bread crumb like texture

  7. 7

    Next, add water in steps and combine everything together to form a dough

    water - as required
  8. 8

    Don't add whole water together as required water quantity may vary little depending on flour quality

    whole wheat flour(3/4 cup)jowar flour (sorghum)(1/2 cup)ragi flour (finger millet/ nagli)(1/4 cup)water - as required
  9. 9

    Allow the dough to rest for 15 to 30 minutes

  10. 10

    Preheat the oven at 180 deg C for 8 to 10 minutes

  11. 11

    Divide the dough into two equal portions

  12. 12

    Dust the slab and roll each portion into a big circle thicker than the roti

  13. 13

    While rolling edges may break, try sealing them with your fingers and roll

  14. 14

    Using a cookie cutter or any lid cut them into your desired shape and size

  15. 15

    Slowly lift them and arrange them on a baking tray lined with parchment paper sheet and bake it for around 15 to 25 minutes at 160 deg C in an oven

  16. 16

    Check the cookies after 15 minutes

  17. 17

    Remove them if you see the edges turning red in colour

  18. 18

    Once done, place them on a cooling rack to cool

  19. 19

    They become more crispier once they cool down

  20. 20

    Store the cookies in airtight containers

  21. 21

    Serve Savory Flaxseed Multigrain Crackers along with Masala Chai for a perfect tea time break with your family

    tablespoons flax seeds(2)

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