Easiest Way to Make Homemade Multigrain Masala/Savoury Crackers Without Oven

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, multigrain masala/savoury crackers without oven. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Multigrain Masala/Savoury Crackers Without Oven is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Multigrain Masala/Savoury Crackers Without Oven is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have multigrain masala/savoury crackers without oven using 11 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Multigrain Masala/Savoury Crackers Without Oven:

1. Get 1/4 Cup (30 g) Wheat Flour
2. Prepare 1/4 Cup (25 g) Oatmeal
3. Get 1/4 Cup (40 g) Rice Flour
4. Take 1/4 Cup (50 g) Fine Semolina
5. Take 1/2 tsp Salt
6. Get 1 Tbsp Sesame Seeds
7. Take 1 Tbsp Dried Fenugreek leaves, crushed (Kasturi Methi)
8. Take 1/4 tsp Whole Spice Powder (Garam Masala) (Optional)
9. Take 3 Tbsp Olive Oil
10. Take 1 Tbsp Curd
11. Get 1/4 Cup + 2 Tbsp Milk

Steps to make Multigrain Masala/Savoury Crackers Without Oven:

1. Slightly dry roast sesame seeds. Roasting augments it's flavour.
2. Take all the four flours, salt, sesame seeds, dried and crushed fenugreek leaves and whole spice powder in a bowl.
3. Mix everything using a whisk so that everything blends well.
4. Add oil and curd and rub it in the dry mix so that the mix looks like breadcrumbs.
5. Slowly add milk and gather it into a ball. The quantity of milk may vary so do not add all milk at one go. Use as required. Do not keep the dough very hard. Keep it slightly soft.
6. Cover it and let it rest for minimum 15 minutes on kitchen counter only. No need to refrigerate it. You can leave longer also. - Before rolling out the crackers, start preheating airfryer or kadhai. Divide the dough in 2 parts. Dust little flour on the kitchen counter and roll it thinly, slightly thicker than chapati.
7. Using a cutter, discard the uneven ends. Now cut into the desired size and shape. Collect the scraps, mix it in the remaining dough and repeat the process.
8. Prick with a fork. Pricking is done so that the crackers do not puff up while baking.
9. With the help of a knife, lift each cracker and place it in the baking pan. No need to leave a gap between 2 crackers like it is done in cookies. This is because these crackers do not expand while baking. On the contrary, they shrink a little.
10. Now bake them in otg or airfryer or on the gas stove. Preheat airfryer at 180 degrees for 5 minutes. - Take out the basket, keep the crackers in it and return it to the airfryer. - Reduce the temperature to 160 degrees and bake the crackers for 15 minutes approximately. - No need to flip the crackers in between. - When the colour changes and sides get golden brown, they are done.
11. GasStove: Keep a wide kadhai on gas stove. Lay salt/sand. Keep a stand on it. Ensure that the stand doesn’t have any rubber hooks in the base, else they will melt in the process of baking and spoil your kadhai. - Cover and preheat for 10 to 15 minutes on medium flame.
12. Keep the crackers on a greased plate and keep it in the preheated kadhai. Choose a plate which can be held with tongs. This is because the kadhai is really hot and it is very difficult to do with hands. Like I used my pie dish for this. You can even use cake pan.
13. Cover and bake these on sim gas for 25 to 30 minutes. - Baking time will also depend on the thickness of your kadhai. Like I used a very thick bottomed kadhai and it took almost 45 minutes. So, do not opt for very heavy bottomed woks.
14. After baking, keep the crackers on a wire rack till cools down completely. They will be little soft when out of the oven, will get crisp as they cool down. - Serve or store in an airtight container.
15. Notes: Use fine semolina only. In case you don’t have it then grind your normal semolina in the mixie and you will have fine one. - You can replace fenugreek leaves with cumin seeds, if need be. - Adjust seasonings as per your taste and preferences.Pics are not attached as these are Notes and not instructions/method.
16. Notes: In Otg: Preheat otg at 180 degrees for 15 minutes. - Keep the baking tray on the lower rack. - Reduce the temperature to 160 degrees and bake for 12 to 15 minutes.

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