Bajra Methi Crackers

60 mins

Serves 3 cups approximately.

Author: Rajni Ram

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Bajra Methi crackers are a healthy snack for festival time or even otherwise. Made with Bajra/Pearl Millet flour and some whole wheat flour and chickpea flour for binding, they are healthy. Baking them makes it extra healthy ,and is ideal for weight watchers.

The dry Methi/Fenugreek leaves pack in a lot of flavour, and the spices and condiments make snacking on them so addictive. Festival time need not be about a high calorie diet always, and at the same time festival food need not be boring too. This recipe takes care of them all.

The inspiration for this recipe is from thejamlab.co who I found on Pinterest and liked the recipe instantly. I have made minor modifications to the recipe. I made a small quantity of these to try and we were all so hooked to the taste, and so I’m making more soon.

I have made the crackers in two ways. I baked some,and some I deep fried. we liked both the versions. In my first batch I forgot to prick the crackers with a fork, before baking/frying and they puffed up. Therefore, I had to re do another batch. Moral of the story, do not forget to prick the crackers with a fork before baking/frying them.

Millets add more dietary fiber and are high on micro nutrients, and hence should be added to our diet. While you are here checkout other millet recipes and festival recipes on the blog like- Bajra Almond flour Cookies, Bajra Ragi Cheela, Millet Pongal, Oatmeal Cookies, Dhaniya Wale Namak Pare, Goli Baje, Thattai, Milagu/Pepper Vadai, and more…

Ingredients

Bajra/Pearl Millet Flour 1 cup
Whole wheat Flour 1/2cup
Besan/Chickpea flour 1 tbsp
Oil (any neutral oil) 3 tbsp
Kasoori Methi/Dry Fenugreek Leaves 1 tbsp
Carrom Seeds 1 tsp
Red Chilli Powder 1 tsp
Turmeric Powder 1/4 tsp
Coriander Powder 1 tsp
Fennel powder 1 tsp
Oil for deep frying(in case deep frying)

In a mixing bowl take the Bajra/Pearl Millet flour. To this add the whole wheat flour and the chickpea flour.
Now add Dry Fenugreek leaves/Kasoori Methi , salt, turmeric powder, red chilli powder, coriander powder, fennel powder, and Carrom seeds. Mix everything well using a spoon or your fingers.
Now add the oil and rub it into the flour well. When you take some flour and clamp it in your hand, it should hold shape(refer picture). Now adding water a little at a time,start needing. Make a stiff pliable dough. Apply a little oil over the dough, cover and rest for 10 minutes.
Pre heat the oven to 200 C for 10 minutes. Divide the dough into 3 equal portions. take one portion at a time, dust with flour,and roll it into a big circle. The circle should be neither too thick, nor too thin.With a knife cut the dough into squares or diamonds. With a fork prick holes on the squares Line a baking tray with parchment paper, grease it with oil or oil spray, and place the cut sqaures/diamonds on the baking sheet. Bake at 200 C for 8 to 10 minutes, or when the crackers are light brown. Keep an eye as different ovens work differently. Store them in an air tight container.
The crackers can be deep fried also. To deep fry take oil in a Kadai/wok and heat. The oil should not be very hot. Test the oil by dropping in a small piece of the dough.If it sizzles and rises up immediately, that’s the right temperature. Drop the squares a few at a time,and fry until light brown.

In a mixing bowl take the Bajra/Pearl Millet flour. To this add the whole wheat flour and the chickpea flour. Now add Dry Fenugreek leaves/Kasoori Methi , salt, turmeric powder, red chilli powder, coriander powder, fennel powder, and Carrom seeds. Mix everything well using a spoon or your fingers. Now add the oil and rub it into the flour well. When you take some flour and clamp it in your hand, it should hold shape(refer picture). Now adding water a little at a time,start needing. Make a stiff pliable dough. Apply a little oil over the dough, cover and rest for 10 minutes.Pre heat the oven to 200 C for 10 minutes. Divide the dough into 3 equal portions. take one portion at a time, dust with flour,and roll it into a big circle. The circle should be neither too thick, nor too thin.With a knife cut the dough into squares or diamonds. With a fork prick holes on the squares Line a baking tray with parchment paper, grease it with oil or oil spray, and place the cut sqaures/diamonds on the baking sheet. Bake at 200 C for 8 to 10 minutes, or when the crackers are light brown. Keep an eye as different ovens work differently. Store them in an air tight container.

The crackers can be deep fried also. To deep fry take oil in a Kadai/wok and heat. The oil should not be very hot. Test the oil by dropping in a small piece of the dough.If it sizzles and rises up immediately, that’s the right temperature. Drop the squares a few at a time,and fry until light brown.

Notes:

Do not forget to prick holes on the dough before baking or frying,otherwise they will puff up and not turn crisp.
Millets do not absorb a lot of water, so while kneading the dough I recommend you add water a tablespoon at a time.
Once in the oven, keep an eye from 8 minutes, as they cook very fast and may burn if kept for longer.
The same recipe can tried with other millet flours as well.