Savory Flax Seed Multigrain Crackers Recipe
A non-veg Chettinad recipe with whole wheat flour, jowar flour (sorghum), ragi flour (finger millet/ nagli). Ready in 1h 5m, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
21 steps- 1
To begin making the Savory Flax Seed Multigrain Crackers recipe, slightly roast white sesame seeds till they start cracking in a small pan
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 2
Roast flax seeds and roast them till the popping sound reduces
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 3
Turn off the flame and transfer the flax seeds to a separate plate and allow it to cool
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 4
Once the flaxseeds have cooled, add them to a mixer and make into a smooth powder
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 5
To a big mixing bowl, add ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chillies, coriander and curry leaves
whole wheat flour(3/4 cup)jowar flour (sorghum)(1/2 cup)ragi flour (finger millet/ nagli)(1/4 cup)tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)to 5 green chillies - finely chopped (adjustable)(3)few sprig coriander (dhania) leaves - finely choppedfew curry leaves - finely choppedsalt - to taste - 6
Add oil and mix everything nicely with your finger tips to form bread crumb like texture
- 7
Next, add water in steps and combine everything together to form a dough
water - as required - 8
Don't add whole water together as required water quantity may vary little depending on flour quality
whole wheat flour(3/4 cup)jowar flour (sorghum)(1/2 cup)ragi flour (finger millet/ nagli)(1/4 cup)water - as required - 9
Allow the dough to rest for 15 to 30 minutes
- 10
Preheat the oven at 180 deg C for 8 to 10 minutes
- 11
Divide the dough into two equal portions
- 12
Dust the slab and roll each portion into a big circle thicker than the roti
- 13
While rolling edges may break, try sealing them with your fingers and roll
- 14
Using a cookie cutter or any lid cut them into your desired shape and size
- 15
Slowly lift them and arrange them on a baking tray lined with parchment paper sheet and bake it for around 15 to 25 minutes at 160 deg C in an oven
- 16
Check the cookies after 15 minutes
- 17
Remove them if you see the edges turning red in colour
- 18
Once done, place them on a cooling rack to cool
- 19
They become more crispier once they cool down
- 20
Store the cookies in airtight containers
- 21
Serve Savory Flaxseed Multigrain Crackers along with Masala Chai for a perfect tea time break with your family
tablespoons flax seeds(2)
Rate this recipe
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Savory Flax Seed Multigrain Crackers Recipe
A non-veg Chettinad recipe with whole wheat flour, jowar flour (sorghum), ragi flour (finger millet/ nagli). Ready in 1h 5m, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Savory Flax Seed Multigrain Crackers recipe, slightly roast white sesame seeds till they start cracking in a small pan
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 2
Roast flax seeds and roast them till the popping sound reduces
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 3
Turn off the flame and transfer the flax seeds to a separate plate and allow it to cool
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 4
Once the flaxseeds have cooled, add them to a mixer and make into a smooth powder
tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2) - 5
To a big mixing bowl, add ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chillies, coriander and curry leaves
whole wheat flour(3/4 cup)jowar flour (sorghum)(1/2 cup)ragi flour (finger millet/ nagli)(1/4 cup)tablespoons sesame seeds (til seeds) - white(2)tablespoons flax seeds(2)to 5 green chillies - finely chopped (adjustable)(3)few sprig coriander (dhania) leaves - finely choppedfew curry leaves - finely choppedsalt - to taste - 6
Add oil and mix everything nicely with your finger tips to form bread crumb like texture
- 7
Next, add water in steps and combine everything together to form a dough
water - as required - 8
Don't add whole water together as required water quantity may vary little depending on flour quality
whole wheat flour(3/4 cup)jowar flour (sorghum)(1/2 cup)ragi flour (finger millet/ nagli)(1/4 cup)water - as required - 9
Allow the dough to rest for 15 to 30 minutes
- 10
Preheat the oven at 180 deg C for 8 to 10 minutes
- 11
Divide the dough into two equal portions
- 12
Dust the slab and roll each portion into a big circle thicker than the roti
- 13
While rolling edges may break, try sealing them with your fingers and roll
- 14
Using a cookie cutter or any lid cut them into your desired shape and size
- 15
Slowly lift them and arrange them on a baking tray lined with parchment paper sheet and bake it for around 15 to 25 minutes at 160 deg C in an oven
- 16
Check the cookies after 15 minutes
- 17
Remove them if you see the edges turning red in colour
- 18
Once done, place them on a cooling rack to cool
- 19
They become more crispier once they cool down
- 20
Store the cookies in airtight containers
- 21
Serve Savory Flaxseed Multigrain Crackers along with Masala Chai for a perfect tea time break with your family
tablespoons flax seeds(2)
Rate this recipe
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