Chef Sanjeev Kapoor shares how to make sugar-free multigrain crackers at home: See step-by-step preparation

Ingredients for multigrain crackers

• 1½ cups finger millet (ragi) flour
• ½ cup sorghum (jowar) flour
• 1½ cups pearl millet (bajra) flour
• Salt to taste
• 1½ teaspoon carom seeds (ajwain)
• ½ teaspoon crushed black peppercorns
• 4 tablespoons ghee
• White sesame seeds to sprinkle
• Olive oil to spray

Method of preparation

1. Take finger millet flour in a bowl, add sorghum flour, pearl millet flour, salt, carom seeds, crushed black peppercorns and ghee and mix well. Add half a cup of water and knead into a stiff dough. Cover with a moist muslin cloth and set aside for 10 to 15 minutes.
2. Press the dough between two parchment papers, sprinkle some white sesame seeds on top and roll into a thin sheet. Cut into squares or rectangles.
3. Preheat the air fryer to 180°C. Spray some olive oil in the basket, arrange the prepared crackers in it, attach the basket to the air fryer and air fry for 10 minutes.
4. Detach the crackers from the basket and allow the crackers to cool down to room temperature.
5. Arrange the crackers on a serving platter and serve.

About Chef Sanjeev Kapoor

Born on April 10, 1964, Sanjeev Kapoor is a celebrity chef, television presenter, cookbook author, and entrepreneur. He became a household name through the cooking show Khana Khazana, which debuted in the 1990s. He has since earned numerous laurels, opened restaurants across the globe, and, in 2017, was awarded the Padma Shri by the President of India.