• 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.