If you enjoy savoury, homemade snacks with Indian flavours, these multigrain crackers are a must-try. Made with chapati atta and a mix of flours you likely already have in your cupboard. They’re adaptable, nutty, crisp, and perfect with chai or chutney.
Note – This recipe has been updated from the archives – first published in July 2012. I’ve added new images and helpful content, the recipe has minor changes which are highlighted below.
Homemade crackers are always a hit in our house. We really enjoyed the flavour, ease, and convenience of Scottish rosemary and black pepper oatcakes , so Mum and I started playing around with other flours, like we do in our multigrain flour roti , to see what else we could come up with.
These multigrain crackers have since become a bit of a staple. They’re on regular rotation, though no two batches ever taste exactly the same. I usually use whatever flours I have on hand, swapping between ragi, bajri, oat and jowar. The one constant is chapati atta, which acts as the base and holds it all together.
I love how forgiving this recipe is too. You don’t need to be precise with measurements or stick to just one kind of flour.
The flavours
These crackers are deeply savoury with a warm, earthy taste from the multigrain flours. A good amount of black pepper makes these bold and spicy.
When this recipe was published in 2012, we also added crushed green chillies and ginger. It’s definitely still an option if you want to add it, but I felt that the flavours are just as good with dry ingredients only.
Texture-wise, these crackers are crisp but not teeth-shatteringly hard. I often cut them into rough squares or use a fluted cutter when I’m feeling fancy – but really, anything goes.
They’re great on their own, but we usually have them with a hot cup of masala chai . They also make a perfect snack with a dollop of keri no chundo .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Indian Multigrain Crackers
Ingredients
- ½ cup whole wheat flour
- ¼ cup millet flour *see notes below
- ¼ cup oat flour *see notes below
- 1 tablespoon sesame seeds
- ¼ teaspoon carom seeds ajwain
- 2 tablespoon oil
- ¼ teaspoon black pepper powder
- ½ teaspoon salt adjust to taste
Instructions
- In a large mixing bowl, combine all the ingredients. Using your fingers, rub everything together until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, and mix to form a soft, pliable dough.
- Preheat your oven to 180°C / 360°F (Gas mark 4).
- On a lightly floured surface, roll out the dough approximately 3mm thick. Aim for an even thickness so they bake uniformly.
- Cut the dough into shapes of your choice. I cut into squares.
- Prick each cracker with a fork or toothpick to prevent them rising during baking.
- Arrange the crackers on a baking tray and bake for 20–25 minutes, or until they’re light golden and crisp. You may need to turn half-way.
- Remove from the oven and allow them to cool completely on a wire rack. They will crisp up more as they cool.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Multigrain Crackers
Ingredients
- ½ cup whole wheat flour
- ¼ cup millet flour *see notes below
- ¼ cup oat flour *see notes below
- 1 tablespoon sesame seeds
- ¼ teaspoon carom seeds ajwain
- 2 tablespoon oil
- ¼ teaspoon black pepper powder
- ½ teaspoon salt adjust to taste
Instructions
- In a large mixing bowl, combine all the ingredients. Using your fingers, rub everything together until the mixture resembles coarse crumbs.
- Gradually add water, a little at a time, and mix to form a soft, pliable dough.
- Preheat your oven to 180°C / 360°F (Gas mark 4).
- On a lightly floured surface, roll out the dough approximately 3mm thick. Aim for an even thickness so they bake uniformly.
- Cut the dough into shapes of your choice. I cut into squares.
- Prick each cracker with a fork or toothpick to prevent them rising during baking.
- Arrange the crackers on a baking tray and bake for 20–25 minutes, or until they’re light golden and crisp. You may need to turn half-way.
- Remove from the oven and allow them to cool completely on a wire rack. They will crisp up more as they cool.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Here at JCO, we love our exciting appetisers, especially the kind that wake up your taste buds! This Tandoori Mogo is exactly that. Mogo is tossed in a bold tandoori marinade , then baked until charred on the edges. It’s full of character and seriously addictive.
Note – This recipe has been updated from the archives – first published in March 2010. I’ve added new images and helpful content, the recipe remains the same.
This dish is a Dhanecha family special. My mum learnt it from her late sister-in-law, who grew up in East Africa. Mogo was a staple for East-African Indians and no two households made it the same way.
It’s one of those ingredients we keep coming back to and reinventing. We’ve played around with it in all sorts of ways – crispy plain mogo chips , or a bold Indo-Chinese masala mogo or Schezwan chilli mogo inspired by a dish I tried at a restaurant and couldn’t stop thinking about.
Tandoori spice pairs beautifully with mogo – it’s creamy mellowness helps soak up the flavour. Once grilled, you get a soft centre and crisp edges – just like my Tandoori Paneer Tikka .
The Recipe Breakdown
When I make this at home, I always start with a homemade tandoori marinade which is the real star of the show. I mix passata with tandoori masalas, yogurt, lemon juice, and a good hit of green chillies, and garlic and ginger paste.
But one thing I don’t do is throw raw onions straight into the mix because they stay sharp and undercooked. Instead, I fry them off first until they’re soft, sweet, and golden. It makes a world of difference.
Once the cassava is boiled and cooled, I toss everything together and let it marinate (the length of time depends on how far ahead I’ve prepped). I then bake until it’s cooked through and starting to catch at the edges.
The result? Smoky, spicy mogo with proper depth of flavour in every bite.
I also used to help make these for family BBQs when I was little. My job was to prep the marinated mogo into little foil parcels ready for the grill. There’s just something about that smoky char from the coals that takes the flavour to a whole new level!
I like to serve it with something fresh and zingy. My go-to is crisp green salad leaves, sliced Indian onion salad and thick Indian mint yogurt sauce .
What I love about this one is that it’s easy to make ahead, especially for larger get-togethers. I’ve even prepped the marinade a day in advance and really let the flavours meld.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tandoori Mogo
Ingredients
- 1 kilogram mogo cassava
- 500 millilitres passata
- 1 large onion finely chopped
- 3 green chillies chopped
- 2 tablespoon ginger garlic paste combined
- 2 tablespoon kashmiri chilli powder
- 2 teaspoon cumin coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon black pepper
- 2 teaspoon kasoori methi
- 3 tablespoon plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoon oil
- coriander finely chopped
- salt to taste
Instructions
- Boil mogo in salted water until just tender. (I used frozen cassava for ease). Cut into chips.
- In a pan, sauté the chopped onions until translucent and soft.
- In a mixing bowl, add the yogurt, green chillies, ginger-garlic paste, red chilli powder, cumin coriander powder, garam masala, chaat masala, black pepper, kasoori methi, salt, lemon juice and passata. Also add in the sautéed onions.
- Pour this tandoori marinade over the boiled cassava and allow to marinate for 30 minutes. Alternatively, move to the next stage immediately.
- Preheat the oven to 170C / 340F or Gas Mark 3-4.
- Place the marinated mogo in a casserole dish or oven safe skillet. Cover with foil.
- If you are going to BBQ, divide into smaller portions and add to pockets of foil. Seal tightly.
- Bake covered in the oven for 30 minutes, then remove the foil, turn up the heat to 200C / 390F or Gas Mark 6 and bake uncovered for an extra 10-15 minutes or until charring at the edges.
- Garnish with chopped coriander and serve with extra lemon wedges.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
