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Ragi Lavash Crackers

Ragi Lavash Crackers is an excellent combo of taste and health. These crackers are easy to make, crunchy, light on the digestive system, healthy and delicious.  

Course Appetizer
Cuisine Fusion
Keyword Crackers, Ragi, Savoury
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 25 minutes
Author Samira

Ingredients

My Cup Measures 250 ml

For Crackers

  • 3/4 Cup Ragi Flour
  • 1/4 Cup Wheat Flour
  • 1 tsp Salt
  • 2 Tbsp Curd
  • 2 Tbsp Oil
  • 1 tsp Garlic Powder
  • 1 Tbsp Mixed Herbs Oregano, Basil, Parsley etc
  • 1/4 Cup approx water

For Topping

  • 1 Tbsp Oil
  • 1 Tbsp Water
  • 1 Tbsp Sesame Seeds White
  • 1 Tbsp Nigella Seeds

Instructions

  1. Take both the flours, salt and all the herbs in a bowl.
  2. Add oil and curd and rub everything so that it resembles like bread crumbs.
  3. Now adding little water at a time knead a soft dough. Keep it exactly like chapati dough, neither too hard nor toosoft.
  4. Cover it and leave it for at least half an hour.
  5. Before starting to make crackers, now first start preheating oven to 180 degrees. Line the baking tray with parchment paper and keep it aside. Do not preheat this tray.
  6. Divide the dough in 3 or 4 parts. Take one part and using dry flour, roll it as thin as possible. Do this on kitchen counter so that you have space to roll it thinly.
  7. Mix oil and water in a bowl. Using a brush, apply this oil mixture on the rolled doiugh.
  8. Sprinkle sesame seeds and nigella seeds. Press lightly so that they stick to the dough.
  9. Using a pizza cutter, cut crackers in various shapes. I prefer triangles.
  10. Lift each cracker and keep it on the baking tray. Use a knife for lifting, it eases the process.
  11. Lower the temperature to 160 degrees and bake for 15 to 20 minutes till colour changes a little and are slightly hard to touch.
  12. Keep them on a wire rack till completely cool.
  13. Serve with love, juice optional.
  14. Store the rest, if any, in an airtight container.

AIRFRYER

  1. Preheat airfryer at 180 degrees for 5 minutes.
  2. Take out the basket, keep the crackers in it and return it to the airfryer machine.
  3. Reduce the temperature to 160 degrees and bake the crackers for 15 minutes approximately.
  4. No need to flip the crackers in between.
  5. When the colour changes and sides get golden brown, they are done.

GAS STOVE

  1. 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.
  2. Cover and preheat for 10 to 15 minutes on medium flame.
  3. Keep the crackers on a 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.
  4. Cover and bake these on sim gas for 25 to 30 minutes.
  5. 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.

Recipe Notes

You may make it multigrain by adding oatmeal also.

You can make only with Ragi flour but it is difficult to roll and lift, so be prepared for that.

Use any cooking oil.

Can use Indian herbs like fenugreek leaves, fennel seeds, black pepper etc.