Homemade Indian Crackers with Multigrain Flours

If you enjoy savoury, homemade snacks with Indian flavours, these multigrain crackers are a must-try. Made with chapati atta and a mix of flours you likely already have in your cupboard. They’re adaptable, nutty, crisp, and perfect with chai or chutney.

Note – This recipe has been updated from the archives – first published in July 2012. I’ve added new images and helpful content, the recipe has minor changes which are highlighted below.

Homemade crackers are always a hit in our house. We really enjoyed the flavour, ease, and convenience of Scottish rosemary and black pepper oatcakes, so Mum and I started playing around with other flours, like we do in our multigrain flour roti, to see what else we could come up with.

These multigrain crackers have since become a bit of a staple. They’re on regular rotation, though no two batches ever taste exactly the same. I usually use whatever flours I have on hand, swapping between ragi, bajri, oat and jowar. The one constant is chapati atta, which acts as the base and holds it all together.

I love how forgiving this recipe is too. You don’t need to be precise with measurements or stick to just one kind of flour.

The flavours

These crackers are deeply savoury with a warm, earthy taste from the multigrain flours. A good amount of black pepper makes these bold and spicy.

When this recipe was published in 2012, we also added crushed green chillies and ginger. It’s definitely still an option if you want to add it, but I felt that the flavours are just as good with dry ingredients only.

Texture-wise, these crackers are crisp but not teeth-shatteringly hard. I often cut them into rough squares or use a fluted cutter when I’m feeling fancy – but really, anything goes.

They’re great on their own, but we usually have them with a hot cup of masala chai. They also make a perfect snack with a dollop of keri no chundo.

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Indian Multigrain Crackers

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Crunchy Indian multigrain crackers made with chapati atta and mixed flours, seasoned with ajwain, sesame, and black pepper.

Course Snack

Cuisine Indian

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 20 crackers

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Ingredients

• ½ cup whole wheat flour
• ¼ cup millet flour *see notes below
• ¼ cup oat flour *see notes below
• 1 tablespoon sesame seeds
• ¼ teaspoon carom seeds ajwain
• 2 tablespoon oil
• ¼ teaspoon black pepper powder
• ½ teaspoon salt adjust to taste

Instructions

• In a large mixing bowl, combine all the ingredients. Using your fingers, rub everything together until the mixture resembles coarse crumbs.
• Gradually add water, a little at a time, and mix to form a soft, pliable dough.
• Preheat your oven to 180°C / 360°F (Gas mark 4).
• On a lightly floured surface, roll out the dough approximately 3mm thick. Aim for an even thickness so they bake uniformly.
• Cut the dough into shapes of your choice. I cut into squares.
• Prick each cracker with a fork or toothpick to prevent them rising during baking.
• Arrange the crackers on a baking tray and bake for 20–25 minutes, or until they’re light golden and crisp. You may need to turn half-way.
• Remove from the oven and allow them to cool completely on a wire rack. They will crisp up more as they cool.
• Store in an airtight container for up to 7 days.

Video

Notes

Optionally add 1 teaspoon crushed green chillies and ginger. 

*You can use whichever wholegrain flour you have to hand. I alternate between ragi, bajri, jowar. 

Nutrition

Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 59mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.4IU | Calcium: 6mg | Iron: 0.3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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