Bajra Sesame Crackers with Mixed Seed Topping

The bajra cracker has a flavour that no other grain cracker can match - bajra flour has a deep, slightly smoky nuttiness that intensifies as it bakes, and the sesame seeds layered through the dough add crunch and calcium at every bite. Cold-pressed sesame oil in the dough gives these crackers their characteristic sesame warmth, and the mixed seed topping of sunflower seeds, pumpkin seeds, and flax seeds means every cracker carries omega-3, zinc, and vitamin E alongside its base of bajra iron and fibre. Bajra-based flatbreads and crackers were the staple of Rajasthani and Gujarati winters for centuries - this cracker brings that flavour into a modern snacking format. They are the perfect accompaniment to the Shatavari Badam Milk with Seed Powder as a complete morning or evening ritual.

Ingredients

• 1 cup Earthen Story Bajra Flour Shop ↗
• 1 tbsp sesame seeds (white or black)
• 1½ tbsp Earthen Story Cold-Pressed Sesame Oil Shop ↗
• ½ tsp salt
• ½ tsp carom seeds (ajwain) or cumin
• 5 - 6 tbsp warm water
• For the seed topping: 1 tbsp Earthen Story Sunflower Seeds Shop ↗, 1 tbsp Earthen Story Pumpkin Seeds Shop ↗, 1 tsp Earthen Story Flax Seeds Shop ↗

Steps

1. Preheat oven to 180°C. Line two baking trays with parchment paper.
2. Combine bajra flour, sesame seeds, salt, and ajwain in a bowl. Mix well.
3. Add sesame oil and rub into the flour with your fingertips until the mixture resembles coarse crumbs.
4. Add warm water gradually, mixing until a firm, non-sticky dough forms. Bajra dough is denser than wheat - it should hold together when pressed but not be sticky.
5. Divide dough in two. Place each portion between two sheets of parchment and roll as thin as possible - 2 to 3 mm.
6. Scatter the mixed seed topping across the rolled dough and press in gently with the rolling pin so the seeds adhere.
7. Score into rectangles or squares. Prick each piece twice with a fork.
8. Bake for 16 - 20 minutes until crispy and the edges begin to darken. Cool completely on a wire rack before storing - they crisp fully only once cold. Store in an airtight container for up to 2 weeks.

Key Benefits

• Bajra flour for iron and sustained energy Bajra atta is one of the most iron-dense grain flours available, with a protein and fibre content that makes these crackers genuinely sustaining rather than just crunchy. Pearl millet crackers and bhakhri have been the traditional snack of arid India - their energy density and digestibility made them ideal for long working days in heat.
• Cold-pressed sesame oil for deep flavour and mineral density Cold-pressed sesame oil (til oil) provides the characteristic warmth and nuttiness that makes a bajra cracker distinctive. Sesame oil also contributes sesamol and sesaminol - natural antioxidants that support cardiovascular health. Commercial crackers use refined palm or soybean oil - cold-pressed sesame oil used here delivers flavour and function that refined oils cannot.
• Three-seed topping for omega-3, zinc, and vitamin E in every cracker Flax seeds provide ALA omega-3; pumpkin seeds provide zinc; sunflower seeds provide vitamin E and magnesium. The combination of millet flour with mixed seeds is the most nutritionally complete form of a cracker possible - this is not health food pretending to be a snack, it is a genuinely good snack that also happens to be nutritious.

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