Baked Multigrain savory crackers Recipe| How to make baked multigrain crackers at home | Homemade baked crackers recipe with step by step instructions

Baked multigrain savory crackers recipe is wonderfully delicious and simple to make, that includes curd & indian mix pickle masala. It is flavored with wonderful Indian spices.

Serve it with delicious tomato salsa for anytime snack or enjoy this with tea or coffee.

It is a crispy and light protein-packed snack, made from wheat,  maize and soyabean flour, flavored with cumin, black pepper and carom seeds.

You may play with different flour / spice combinations besides the suggested ones as per your preference.

Likewise my Dalia/broken wheat modak with caramelized fruits recipe too includes soya & other flours.

Simple and easy snack, Baked multigrain savory crackers recipe

It’s pretty simple & easy to make crackers recipe, since all you do is mix up the ingredients, knead the dough, roll it out and cut it into shapes.

They are then baked in the oven for about 20 minutes or so.  The results are these delicious, flavorful, herby  homemade savory crackers ready in no time.

We like to enjoy them as an evening snack with some hummus or just like that with hot cup of masala tea.

If you like this recipe, you can also try other similar recipe such as 👇

Double chocolate chip cookies

Step by step instructions and pictorial presentation to make Baked Multigrain savory crackers Recipe

Preheat oven to 180° C for 10 minutes.

Meanwhile, in food processor or in a bowl, mix flours, oats, salt, oil, pickle masala and seasonings.

Knead a medium consistency dough with curd/yogurt and keep it aside to rest for 10 minutes.

Divide the dough into 3 equal portions. Now dust the work station or kitchen counter and roll each portion into a big circle, a little thicker than the chapati.

Prick all over so that it doesn’t puff up while baking.

Using a cookie cutter or knife cut them into your desired shape and size.

Now lay a parchment paper over baking tray and arrange the rolled crackers on it.

Bake it for around 20 minutes at 180° C in a preheated oven.

Check the cookies after 10 minutes. Once they are nicely browned on one side, turn it upside down. Bake for 10 more minutes till it achieves nice golden brown color.

Once done, place them on a cooling rack. They will become more crispier once they cool down. Store the cookies in airtight container.

To make salsa

Slit the tomatoes at the top in criss cross method. Blanch the tomatoes in boiling water for around 5 minutes.

Once cooled remove the skin and scoop out seeds. Roughly chop the tomatoes and  place them in a mixer jar.

Add the remaining ingredients like onions, green chilies, Pickled jalapenos, fresh coriander, chili flakes into it.

Give a single quick pulse but don’t puree it. Remove in a bowl and squeeze in juice of half a lemon, add some salt, sugar and cumin powder.

Stir all the ingredients to combine well. Finally add olive oil & stir well.

Test the taste and adjust the spices
to suit your taste. Salsa is ready to serve with  multigrain savoury crackers.

Or serve the crackers just like that with Masala Chai/coffee.

Recipe card

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5 from 3 votes

Baked Multigrain savory crackers Recipe

Baked multigrain savory crackers recipe is wonderfully delicious and simple to make, that includes curd & indian mix pickle masala. It is flavored with wonderful Indian spices

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: snacks

Cuisine: American

Keyword: Baked savory multigrain crackers, Multigrain crackers, savory crackers

Servings: 3

Author: Lata Lala

Ingredients

For savory multigrain crackers

• Wheat flour - 1 cup
• Soyabean flour - 4 tsp
• Maize flour - 4 tsp
• Oats - 4 tsp
• Pickle masala - 1 tsp
• Carrom seeds - 1 tsp
• Cumin - 1 tsp
• Black pepper powder - 1 tsp
• Red chili powder - 1 tsp
• Curd/yogurt - 3 to 4 tbsp
• Oil - 1 tsp
• Salt - to taste

To make salsa

• Tomatoes - 4
• Medium onion- 1
• Pickled Jalapenos- 2
• Green chillies - 2
• Chilli flakes - 1/2 tsp
• Cumin powder - 1 tbsp
• Fresh coriander leaves - handful
• Salt - to taste
• Juice of ½ lemon
• Sugar - 1/4 tsp
• Olive oil - 1 tsp

Instructions

• Preheat oven to 180° C for 10 minutes.
• Meanwhile, in food processor or in a bowl, mix flours, oats, salt, oil, pickle masala and seasonings. Knead a medium consistency dough with curd/yogurt and keep it aside to rest for 10 minutes.
• Divide the dough into 3 equal portions. Now dust the work station or kitchen counter and roll each portion into a big circle, a little thicker than the chapati.
• Prick all over so that it doesn't puff up while baking.
• Using a cookie cutter or knife cut them into your desired shape and size.
• Now lay a parchment paper over baking tray and arrange the rolled crackers on it.
• Bake it for around 20 minutes at 180° C in a preheated oven.
• Check the cookies after 10 minutes. Once they are nicely browned on one side, turn it upside down. Bake for 10 more minutes till it achieves nice golden brown colour.
• Once done, place them on a cooling rack. They will become more crispier once they cool down. Store the cookies in airtight container.

To make salsa

• Slit the tomatoes at the top in criss cross method. Blanch the tomatoes in boiling water for around 5 minutes.
• Once cooled remove the skin and scoop out seeds. Roughly chop the tomatoes and  place them in a mixer jar.
• Add the remaining ingredients like onions, green chilies, pickled jalapenos, fresh coriander, chili flakes into it.
• Give a single quick pulse but don't puree it. Remove in a bowl and squeeze in juice of half a lemon, add some salt, sugar and cumin powder.
• Stir all the ingredients to combine well. Finally add olive oil & stir well.
• Test the taste and adjust the spices to suit your taste.
• Salsa is ready to serve with multigrain savory crackers.
• Or serve the crackers just like that with Masala Chai/coffee.

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