As we were not getting the supply of our usual lite snacks, I planned to bake some savoury crackers with my tried and tested finger millet or ragi flour.
We, all know about the benefits of ragi. It’s a rich source of calcium, iron, vitamin B complex and antioxidants. Ragi is gluten-free and is good for people with gluten allergies.
I have used a mixture of ragi flour and wheat flour to bake these crackers. These are crispy with an amazingly light texture. Sesame is another superfood. A good source of calcium, magnesium, iron and copper. It’s good for teeth and bones. Make sure you add sesame to your diet too.
I was munching on them all day and in two days all the crackers were gone.
Bake them if you want something healthy and home-baked. They can be stored in an airtight container for up to 10 days.
- 1 cup Ragi or Finger millet flour
- 1/4 cup Wheat flour
- 4 tbsp Ghee or clarified butter
- Salt to taste
- 1/4 tsp Black pepper
- 1/4 tsp Red chilli powder
- 2 tsp Roasted sesame seeds
- 1/2 tsp Curry leaves powder
- Water to make the dough
- Sieve the flours in a big bowl and add all the spices.
- Add ghee, one tbsp at a time and mix in with hands.
- Keep adding ghee and mixing with hands until the flour starts to look like bread crumbs.
- Make a dough using water. The dough should be soft.
- Allow it to rest for 15 minutes to half an hour.
- Meanwhile, preheat the oven at 150 C for 10 minutes.
- Divide the dough into two parts and roll between two layers of parchment paper. Sprinkle sesame seeds and press with the rolling pin.
- Cut crackers with a cookie-cutter like I did or use a sharp knife.
- Place them on a parchment paper-lined baking tray and bake for 12 to 15 minutes.
- Cool them on a wire rack and store in an airtight container.