Crispy Multigrain Masala Crackers (Oven, Stovetop & Air Fryer)
25 minutes
879 reads
About Crispy Multigrain Masala Crackers (Oven, Stovetop & Air Fryer)
Craving a satisfying crunch that's both healthy and delicious? These incredibly crispy multigrain masala crackers are the perfect anytime snack, bursting with flavor and wholesome goodness.Made with a blend of whole wheat flour, semolina, oatmeal, and rice flour, these crackers offer a delightful texture without any maida, baking powder, or baking soda. The aromatic blend of spices like dried fenugreek leaves and sesame seeds creates an irresistible savory experience.Enjoy these versatile crackers with a warm cup of tea, as a standalone snack, or even as a base for dips. Baking is a breeze, whether you prefer the oven, air fryer, or stovetop – making crispy goodness accessible to everyone!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 0.25 cup Whole Wheat Flour whole
- 0.25 cup Oatmeal
- 0.25 cup Rice Flour
- 0.25 cup Fine Semolina suji
- 0.5 tsp Salt or to taste
- 1 tbsp Fenugreek Leaves kasuri methi, crushed, dried
- 1 tbsp Sesame Seeds
- 0.25 tsp Garam Masala optional
Wet Ingredients
- 3 tbsp Cooking Oil any
- 1 tbsp Yogurt
- 0.25 cup Milk at room temperature
Instructions
- Lightly dry roast the sesame seeds to enhance their flavor. This step intensifies their nutty aroma and adds a pleasant depth to the crackers.
- In a large bowl, combine the whole wheat flour, oatmeal, rice flour, semolina, salt, roasted sesame seeds, crushed dried fenugreek leaves, and garam masala (if using).
- Whisk the dry ingredients together until they are thoroughly combined.
- Add the oil and yogurt to the dry ingredients. Rub the wet ingredients into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. This helps evenly distribute the fat and creates a tender crumb.
- Gradually add the room-temperature milk, mixing until a soft dough forms. Add the milk a little at a time, as the exact amount may vary. The dough should be slightly soft, not too stiff.
- Cover the dough and let it rest at room temperature for at least 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- Preheat your oven, air fryer, or stovetop kadhai. If using an oven, preheat to 350°F (175°C). For an air fryer, preheat to 320°F (160°C) for 5 minutes. If using a kadhai on the stovetop, preheat it with a layer of salt or sand and a stand inside for 10-15 minutes over medium heat.
- Lightly grease a baking sheet if using the oven. If using an air fryer, there's no need to grease the basket.
- Divide the dough in half. On a lightly floured surface, roll out one portion of the dough thinly, slightly thicker than a chapati.
- Trim the uneven edges of the rolled-out dough and cut it into desired shapes using a knife or cookie cutters.
- Prick the crackers with a fork. This prevents them from puffing up during baking.
- Carefully transfer the crackers to the prepared baking sheet or air fryer basket. Since these crackers shrink slightly during baking, they can be placed close together.
- Gather the dough scraps, combine them with the remaining dough, and repeat the rolling, cutting, and pricking process.
- Bake the crackers until golden brown and crisp. In a preheated oven, bake for 15-20 minutes. In an air fryer, bake at 320°F (160°C) for 12-15 minutes. On the stovetop, bake in the preheated kadhai for 25-30 minutes over low heat.
- Once baked, transfer the crackers to a wire rack to cool completely. They will crisp up further as they cool.
- Store the cooled crackers in an airtight container to maintain their crispness.
Recipe Notes
Good To Know
- Use fine semolina. If you don't have it, grind regular semolina in a mixer.
- Use readymade oatmeal or grind oats in a grinder.
- You can substitute cumin seeds for fenugreek leaves.
- Adjust seasonings to your taste.
Expert Tips
- For extra flaky crackers, incorporate 1-2 tablespoons of ghee or olive oil into the dough before adding water. Rub it in with your fingertips to create layers.
- If baking without an oven, use a heavy-bottomed pot or pressure cooker with a layer of salt at the bottom for even heat distribution. Place the crackers on a wire rack or plate above the salt.
- Make gluten-free crackers by substituting the wheat flour and semolina with equal parts chickpea flour and more rice flour. Add a pinch of xanthan gum for chewiness.
Storage Instructions
- Store completely cooled crackers in an airtight container with a silica gel packet or a few grains of uncooked rice to maintain crispness for up to two weeks, especially in humid climates.
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Recipe Nutrition
Calories: 207kcalCarbohydrates: 20gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 285mgFiber: 1gSugar: 1g
Samira Gupta
Articles: 31
4 Comments
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What a great recipe! Thanks for sharing.
This is exactly what I was looking for!
Looks so delectable! Thanks for posting.
I’m loving this recipe already!