Go Back

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
Course snacks
Cuisine American
Keyword Baked savory multigrain crackers, Multigrain crackers, savory crackers
Prep Time 20 minutes
Cook Time 20 minutes
Servings 3
Author Lata Lala


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


  • 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.