The need to munch on something with your evening tea (or coffee) just cannot be ignored, especially if you are a ‘petuk Bangali’ (greedy Bengali) like me… 😀 Biscuits are good, biscuits are fine, but the lack of healthy options can sometimes be frustrating. Also, packaged products are rarely good on the long run.
So, having decided to give it a go, I decided to make some crunchy crackers, using multigrain flour. This flour consists of 6 varieties of flours; wheat, oat, maize, soya, bengal gram and psyllium husk (isabgol), which help improve your digestion and keep you feeling light. You can make a number of combinations with these crackers, they’re just so adaptable! I went ahead and made three varieties – Jeera (cumin), Methi (fenugreek) and Garlic Butter. And with the leftover dough, I made some ‘Matthis’ 🙂
- Multigrain Flour (You can substitute with All-purpose Flour) – 3 cups
- Sugar – 2 tbsp
- Salt – 2 tbsp
- Olive or flavourless vegetable oil – 4 tbsp
- Water – 1 cup
- For toppings – Cumin seeds, sesame seeds, poppy seeds, dried fenugreek (kasuri methi), crushed garlic, melted butter, sea salt, etc.
- Preheat oven to 220 C and grease and line a baking tray.
- In a large bowl, sieve the flour, sugar and salt.
- To this, add the oil, and water little by little, mixing it with a large ladle.
- If needed, use a beater with the dough hooks attached to make a soft, sticky dough…and if needed, add 1 to 2 tbsp water, little by little.
- Use half the dough, and refrigerate the rest by wrapping in plastic wrap.
- Now add cumin seeds (or any other seeds) to it. Alternately, you can just add the seeds when rolling out dough.
- Roll out a thin round/square dough, about 1/8th of an inch.
- Use a knife or pizza cutter to make shapes of choice, and line baking tray. Don’t worry about over-crowding the tray.
- Bake at 220 C for 8 to 10 minutes. (thinner crackers might need less time, so keep an eye)
- Do the same with other combination of toppings, with the remaining dough.