Call these Multigrain Crackers or Mathri or Khakra or Biscotti … whatever you may call them but one thing remains common and that is ultra crispiness.
These multigrain biscuits are not only easy to make but are healthy too as neither baking soda nor baking powder is used in making these but still are very crunchy.
With Sesame and Fenugreek leaves
Variety of Flavours
The best thing is you can have multiple flavours in this. For example, cumin seeds, ajwain, fennel seeds, plain, onion powder, garlic or go continental, by adding oregano, chilli flakes, and seasonings. The list is endless.
Mix with Italian Seasonings…
No Baking Powder/Soda
Ever since the bug of healthy baking has bitten me I have made a lot many changes in my recipes. I have already switched over to rock salt (Saindha Namak), reduced sugar and all-purpose flour. And now I decided to try these crackers without leavening agents, that is no baking powder, no baking soda, and no yeast. This was a pure experiment that yielded great results.
With my little knowledge of baking cookies and seeing my 2 mothers making a lot of ‘Mathri’, I combined knowledge of both the worlds in my kitchen lab and came up with these lovely crispy masala crackers.
Some other healthy crackers that are worth trying are:
These crackers are very crispy and healthy too. When I say crisp, I mean crisp only and not hard to bite. They are crisp not just because they are made thinly. I tried one piece in multigrain cookie style also and even that was very crispy (though it took a little more time in the Air Fryer).
It is a very simple recipe wherein you mix all the flours add flavourings, oil and gather them into a dough. Roll it, cut into desired shapes and bake.
I baked these both in the Air fryer as well in the wok (kadhai) on a gas stove. I tried in cooker also, all well but can bake only 4 or 5 only at one go, as the circumference of cooker puts a limitation. Comparatively, kadhai offers a big area. The method of baking on a gas stove remains exactly the same as I explained in my Simple Eggless Sponge Cake in Pressure Cooker. So, you may go through that in case of any doubt. In brief, I would sum it up as follows:
Baking On Gas Stove
- Lay sand/salt in the kadhai.
- Place a stand on that.
- A big plate or a lid to cover the kadhai fully.
- Preheat kadhai for 10 to 15 minutes on medium flame.
- Bake cookies/crackers on sim gas for approximately 12 to 15 minutes.
- The temperature mentioned in the recipe is irrelevant in gas stove baking. Just on sim gas, that’s it.
- Be very very careful when baking in the kadhai. Arrange a big plate, gloves, tongs, etc as it is going to be very hot.
Step By Step Recipe
- Dry roast sesame seeds till colour change slightly.
- Take all 4 flours, salt, sesame seeds, crushed fenugreek leaves, whole spices powder in a bowl.
- Mix everything using a whisk.
- Add oil and curd and rub it into the dry mix till the mix resembles breadcrumbs.
- Add Curd
- Add milk, little at a time and gather the mix into a ball.
- Cover it and let it rest for a minimum of 15 minutes.
- Divide the dough into 2 or 3 parts.
- Dust little flour on the kitchen counter. Roll out the dough thinly using a rolling pin.
- Using a cutter, remove the uneven ends. Now cut into the desired size and shape. Mix the scraps in the remaining dough.
- Prick with a fork.
- Preheat kadhai with sand/salt and stand.
- Grease a baking pan.
Tip: You can use any steel plate too, But just ensure that it fits in the kadhai.
- Lift with the help of a knife
- Keep in a baking pan or air fryer basket.
- Bake for 15 to 25 minutes (depending upon how you plan to bake)
- Remove when done and cool on a wire rack.
Frequently Asked Questions
Kneading activates the gluten which in turn makes the cookies chewy. And we want our cookies to be crunchy. So, knead chapati dough but never knead the cookie dough.
Q) I DO NOT HAVE OATMEAL, THEN?
No worries. Simply, put rolled oats in the grinder and powder them. Your homemade oatmeal is ready.
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If looking for gluten-free cookies or biscuits then check these:
And, if you are fasting, then these Kuttu Atta cookies (Buckwheat cookies) are not to be missed at all!
I hope you have liked this recipe for making Multigrain Crackers and will surely try it out for your loved ones.
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- 1/4 Cup 30 g Wheat Flour (Atta)
- 1/4 Cup 25 g Oatmeal
- 1/4 Cup 40 g Rice Flour
- 1/4 Cup 50 g Semolina, Fine
- 1 Tbsp Sesame Seeds
- 1 Tbsp Dried Fenugreek leaves crushed (Kasturi Methi
- 1/4 Tsp Whole Spice Powder Garam Masal(Optional)
- 1/2 Tsp Salt
- 3 Tbsp Olive Oil
- 1 Tbsp Curd
- 1/4 Cup + 2 Tbsp Milk
- Slightly dry roast sesame seeds. Roasting augments its flavour.
- Take all the four flours, salt, sesame seeds, dried and crushed fenugreek leaves and whole spice powder in a bowl.Mix everything using a whisk so that everything blends well.
- Add oil and curd and rub it in the dry mix so that the mix looks like breadcrumbs.
- Slowly add milk and gather it into a ball. The quantity of milk may vary so do not add all milk at one go. Use as required.
- Do not keep the dough very hard. Keep it slightly soft.
- Cover it and let it rest for minimum 15 minutes on kitchen counter only. No need to refrigerate it. You can leave longer also.
- Before rolling out the crackers, start preheating airfryer or kadhai.
- Lightly grease the baking pan. No need to grease the airfryer basket.
- Divide the dough in 2 parts. Dust little flour on the kitchen counter and roll it thinly, slightly thicker than chapati.
- Cut into desired shapes.Prick with a fork. Pricking is done so that the crackers do not puff up while baking.Cut into desired shapes.Prick with a fork. Pricking is done so that the crackers do not puff up while baking.
- With the help of a knife, lift each cracker and place it in the baking pan. No need to leave a gap between 2 crackers like it is done in cookies. This is because these crackers do not expand while baking. On the contrary, they shrink a little.
- Collect the scraps, mix it in the remaining dough and repeat the process.Continue doing so till all the dough is used up
- Now bake them in Otg or airfryer or on the gas stove.(See below)
- After baking, keep the crackers on a wire rack till cools down completely.They will be little soft when out of the oven, will get crisp as they cool down.
- Serve or store in an airtight container.
Baking In Air Fryer
- Preheat airfryer at 180 degrees for 5 minutes.
- Take out the basket, keep the crackers in it and return it to the airfryer machine.
- Reduce the temperature to 160 degrees and bake the crackers for 15 minutes approximately.No need to flip the crackers in between.
- When the colour changes and sides get golden brown, they are done.
Baking On Gas Top
- Keep a wide kadhai on gas stove. Lay salt/sand. Keep a stand on it. Ensure that the stand doesn't have any rubber hooks in the base, else they will melt in the process of baking and spoil your kadhai.
- Cover and preheat for 10 to 15 minutes on medium flame.
- Keep the crackers on a plate and keep it in the preheated kadhai. Choose a plate which can be held with tongs. This is because the kadhai is really hot and it is very difficult to do with hands. Like I used my pie dish for this. You can even use cake pan.
- Cover and bake these on sim gas for 25 to 30 minutes.Baking time will also depend on the thickness of your kadhai. Like I used a very thick bottomed kadhai and it took almost 45 minutes. So, do not opt for very heavy bottomed woks.
Baking In Oven
- Preheat Otg at 180 degrees for 15 minutes.
- Reduce the temperature to 160 degrees and bake for 12 to 15 minutes.
- Use fine semolina only. In case you don't have it then grind your normal semolina in the mixie and you will have a fine one.
- You can replace fenugreek leaves with cumin seeds if need be.
- Adjust seasonings as per your taste and preferences.
- By Tripti Gupta
- By Vandana Gupta