Baking · Eggless · Food · Free from Fridays · Indian/Asian Cuisine · Snacks · Uncategorized

Free from Friday’s: Baked Millet flour and fenugreek crackers

Baked Millet flour and fenugreek crackers

Who loves savoury spicy snacks? Every Indian household will have a cupboard full of these delicious savoury snacks . Whether it’s for breakfast, snack or tea many of you will agree we just can’t resist temptation but the downside is? They’re all fried, oh yes, there is nothing greater than delicious khakra (gujarati thin crackers), Gathiya ( gram flour spicy sticks), Chevda/bombay mix etc to go with your hot cup of masala chai but over indulgence in these tasty snacks means consumption of oodles of oil meaning calories. Supermarkets and Indian stores have shelves full of Indian snacks, so easy to pick up a few packs but years ago? Everything was home made from scratch, I remember eagerly watching the elders of the family all helping out to make a variety of  delicious snacks. Most of these snacks contain gram flour, wheat, nuts, lentils so what if you have an allergy to any of these what then? Do you miss out? Well then this recipe is one for you a quick fix snack to satisfy your cravings, it’s gluten free, dairy free, lentil free, nut free and gram flour free and above all one that the whole family can enjoy.

Baked Millet flour and Fenugreek Crackers


Preparation time 15-20 minutes
Baking time 15-20 minutes

150g Millet/Bajra flour
1 Tsp Salt
1/2 Tsp Sugar
1/4 Tsp coarse black pepper
1 Tbsp Kasuri methi (dried fenugreek leaves available in all Indian stores)
1/2 Tsp ginger paste
1/2 Tsp garlic paste
1.5 Tsp oil and more for brushing and greasing
70ml Water

1. In a bowl add millet flour, salt, sugar, pepper,dried fenugreek, garlic, ginger and oil. Using your hand mix all the ingredients and with your clean hand pour water slowly whilst mixing until you form a dough. Leave aside for a few minutes whilst you prepare for rolling the dough.
2. Pre heat the oven to 200 degree C or 180 for fan assisted. Grease baking tray with some oil.
3. To roll the dough you need two plastic sheets, I used a food bag cutting one length and the width to form an opening (like a book). Using a bit of oil grease both sides of plastic that will come in contact with the dough.
4. Take your dough and halve it, roll into a ball and place in between the plastic sheets. gently pat with your hand to flatten it slightly. Using a rolling pin roll out to a thickness of 0.3cm. Take the top layer of plastic off, using a knife score into shapes that you want. Gently lift the crackers off the plastic sheet with a spatula or fish slice and place onto greased trays. Continue until all the dough has been used. Lightly brush the crackers with oil before baking in the oven.
5. Place the trays in the oven and cook for 12- 15 minutes, the crackers should have a snap when snapped in half and slight golden colour. If crackers have been rolled out slightly thicker then please adjust cooking time.
6. Transfer crackers to wire rack to cool before storing them in an airtight container.


Serve these tasty crackers with a cup of Masala chai or a drink of your choice, you can enjoy also serve with pickles 🙂

8 thoughts on “Free from Friday’s: Baked Millet flour and fenugreek crackers

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