Baked Multigrain Beetroot Crackers

INGREDIENTS

• ½ cup grated boiled beetroot
• 1 tablespoon ragi flour
• 1 tablespoon whole wheat flour
• 1 tablespoon rajgira or amaranth flour
• ½ tablespoon oat flour
• ½ tablespoon sago flour
• ½ teaspoon cumin powder
• ¼ teaspoon carrom seeds (ajwain)
• ½ teaspoon flaxseed powder
• Salt to taste
• ¼ teaspoon red chilli powder (optional)
• 2 teaspoons rice bran oil
• ¼ teaspoon baking powder

METHOD

• Mix all the ingredients and knead them into a soft dough. The moisture of the beetroot and oil will be enough and no water needs to be added.
• Cover the dough with a damp cloth or plastic wrap and leave it for 10 minutes.
• Pre-heat the oven to 150˚C and grease a baking tray.
• Roll the dough into a thick chapati and cut it into small square-shaped crackers.
• You could use a pair of kitchen scissors to trim the sides to make the crackers more uniform.
• Place the crackers on the baking tray and bake for 7 minutes on one side. Then flip them and bake for another 5 minutes on the other side at 150˚C.
• Now check if the crackers are crispy enough; if not, grill them for another 2 to 3 minutes. Remember, too much grilling will change the taste and burn them, so be cautious.
• Let them cool down and serve with some chaat masala or flaxseed powder.