Spicy Bajra Crisps

Baked Spicy Bajra Crisps are gluten free crisp made from pearl millet . These Crisps are crunchy and spicy , perfect for munching any time of the day.

 

Pearl millet or bajra is one of the most popular , healthy winter grain in Gujrat . It has umpteen health benefits . Since Bajra is rich in insoluble fiber it aids digestion. It helps to control diabetes , weight loss , cholesterol and even prevents cancer . With so many health benefits nutritionist advice to eat this gluten free grain .

 

Well , I went on a gluten free diet for almost a year and even now I prefer to eat millets . I love bajra and methia masala , so I decided to make these crisps for my morning and evening snack .
If you wish you could change the seasoning as per your choice .

 

These bajra crisp taste absolutely fantastic with methia masala or enjoy these with some hummus or some green chutney . You could team them up with your choice of accompaniment . Enjoy them with coffee or tea . Spread some pickle over them , and they make such a wonderful substitute to those all purpose deep fried mathri ‘s .

 

 Baked Spicy Bajra Crisps

Baked Spicy Bajra Crisps

Ingredients

2 cups bajra flour
1 tsp ginger garlic paste
1 tbsp methi masala
Salt to taste
4 tbsp oil
Water to bind the flour

Method

Preheat the oven at 150 deg C.
Take bajra flour in a big mixing bowl . Add ginger garlic paste , methia  masala , salt .
Mix well .
Add oil and rub it in the flour .
Gradually add warm water and knead the dough very well .
Divide the dough into eight balls . Using two plastic sheets , roll out each ball into a disc .
Using a jar lid or a cookie cutter cut out rounds .
Prick these with a fork .
Make balls of the left over dough from the rounds and roll and cut like done before .
Bake in a preheated oven for 12 – 15 minutes or till golden and crisp .
Do check in between and rotate the tray once .

 Baked Spicy Bajra Crisps

Print Recipe
Baked Spicy Bajra Crisps
Baked Spicy Bajra Crisps are gluten free crisp made from pearl millet . These Crisps are crunchy and spicy , perfect for munching any time of the day.
Prep Time 10 Minutes
Cook Time 12 - 15 Minutes
Servings
Prep Time 10 Minutes
Cook Time 12 - 15 Minutes
Servings
Instructions
  1. Preheat the oven at 150deg C.
  2. Take bajra flour in a big mixing bowl . Add ginger garlic paste , methi masala , salt .
  3. Mix well .
  4. Add oil and rub it in the flour .
  5. Gradually add warm water and knead the dough very well .
  6. Divide the dough into eight balls . Using two plastic sheets , roll out each ball into a disc .
  7. Using a jar lid or a cookie cutter cut out rounds .
  8. Prick these with a fork .
  9. Make balls of the left over dough from the rounds and roll and cut like done before .
  10. Bake in a preheated oven for 12 - 15 minutes or till golden and crisp .
  11. Do check in between and rotate the tray once .
Recipe Notes

Spicy Bajra Crisps

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18 thoughts on “Spicy Bajra Crisps”

  1. Wonderfully rustic and healthy. My husband would love these for a mid morning snack at office. Trying this very soon Vaishali ! Great share.. whatโ€™s methia masala ? Can I sub with Khakhra masala topping that we get commeracially ?

    1. Methia Masala is a spice mix which is similar to achaar masala. I have given the link if you want to make it yourself, else you can buy at a grocery store.

  2. First of all, I must say that the clicks are excellent! The set up of the whole thing looks just amazing, and the red background literally pops out the crisps. They looks amazing to be dunk into that spicy chutney, and with some adrak chai on the side, it must be a play on the tongue for sure… Awesome share!

  3. Omg, those crisps are inviting me to munch some rite now. Bajra crisps looks absolutely incredible. Dunno y i never baked something like this with bajra. Methi masala and ginger garlic paste addition sounds absolutely tremendous.

  4. OMG the cookies look so beautiful and so crisp. Using bajra makes it healthy and gluten free too. My mom makes a similar version but on the sweetish side and is fried, I have taken the recipe from her to replicate hopefully someday.

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