Air fryer recipe · Snacks
Multigrain Masala Crackers
Snappy, savoury crackers loaded with wholesome grains and a gentle masala warmth.
- 26 minTotal time
- 170°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 290kcal
- 9.1 gprotein
- 59.9 gcarbs
- 3.2 gfat
- 9.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Multigrain atta1 cup
- Semolina2 tbsp
- Curd3 tbsp
- Carom and sesame seeds1 tsp each
- Red chilli powder1/2 tsp
- Saltto taste
Method
Mix dry and wet
Combine the multigrain atta, semolina, seeds, chilli powder and salt, then work in the curd. Add only a splash of water if needed to form a stiff dough, since a firm dough is what bakes into a snappy cracker.
Rest the dough
Cover and rest the dough for ten minutes so the semolina softens and swells. This short rest makes the rolled crackers crisper and stops them turning hard and gritty after air-frying.
Roll thin
Roll the dough out as thin as you can on a lightly floured surface. The thinner the sheet, the snappier the finished cracker, since thick pieces stay soft and bendy in the middle.
Cut and prick
Cut the sheet into squares or diamonds and prick each piece with a fork. The little holes let steam escape so the crackers stay flat and crisp instead of puffing up unevenly.
Air-fry until crisp
Spread the crackers in a single layer and air-fry at 170°C for 12 min, shaking once midway. They crisp further as they cool, so take them out at a light golden shade rather than waiting for a deep colour.
