Protein Rich Savoury Crackers

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Protein Rich Savoury Crackers

High protein snack recipe, for those who like to maintain a healthy lifestyle. I made these savoury crackers using two types of healthy flours.  Kwik mix flour and Sattu (roasted chickpea flour) 

Protein Rich Savoury Crackers

The Kiwk Mix Flour from Kadhali which is Gluten-Free, Protein-Rich. 

The flour is a mix of —

  • Banana flour – is a probiotic, high in RS -2 starch, ideal for diabetics n celiac patients. 
  • Jowar flour – high in proteins, dietary fibre, calcium, iron, potassium, phosphorus. 
  • Brown rice flour – high in magnesium; good for the heart, aids digestion, helps circulation  
  • Tapioca flour – aids digestion, helps circulation. 

Mediterranean Tarts

And the other is a Sattu flour. 

1. Is Sattu and besan same?

They both look the same. The difference – besan is the flour of raw gram, Sattu is the flour made of the roasted gram. Sattu looks slightly coarser than besan. Flavour – besan is bland, cannot be consumed raw, you have to either roast it or cook it. Sattu is full of aroma. You don’t even need to cook it at times. And is used in making many interesting traditional delights. 

2. Is Sattu good for health? 

Yes! Definitely. It’s high on insoluble fibre, which makes it good for your intestines, and is low on glycemic index, making it safe, and in fact beneficial for diabetics. Rich in iron, protein, manganese, and magnesium, and is low on sodium too.

These savoury crackers are baked,  Snacking can be healthy. Other than these two power-packed healthy flours, I have added some herbs and some olive oil, along with seasoning. These crackers make a wonderful teatime treat.

These are high in  nutrients, gluten free, vegan crackers. 

Protein Rich Savoury Crackers

There are a few points, I would want you to go through when making these crackers at home: 

Take both the flours in a bowl, add all the spices and add the oil. At this time you will need to rub the oil into the flour, with hands, till it resembles a crumbly mix. 

When adding water to further knead it, go slow. Add little water at a time and knead. knead till it comes together and you have a tough dough. We are not looking for a soft kneaded dough. Remember, there is no gluten in the flours we are using, so do not expect a soft pliable dough. Look at the picture here for reference. 

Protein Rich Savoury Crackers

We roll out the dough using two sheets of parchment paper.  Parchment paper makes it easy to handle, and mostly we don’t need any extra flour to roll out the dough. Which can make the crackers dry in texture. 

To roll out the dough into thin sheet – 

Place half of the dough between the sheets of paper. Use your hand to flatten out the ball or disc of dough, then start rolling it out with your rolling pin. The dough will stick to the parchment paper just enough to keep it from slipping away from the pressure of the rolling pin, allowing you to quickly and easily roll out the dough. Turn the paper as you work to ensure the dough sheet is spreading evenly.

Make sure the rolled out sheet is even in thickness all around. 

Use a cookie cutter to cut the dough sheet into even shapes for baking. I suggest, use a smaller size cutter. The bigger the size, difficult it gets to lift up from the parchment paper. 

Use a thin spatula to lift the shaped cracker dough from the parchment paper. Place them gently on a baking tray, lined with parchment paper. 

These crackers won’t take much time in the oven too. For the size, you see in the image, it was just 10-12 minutes in the oven at 120* C 

It is a good idea to let them cool in the oven itself, with a slight door open for the extra crisp.

Protein Rich Savoury Crackers

Ingredients 

1 cup Kwik mix flour 

1 cup Sattu flour 

Healthy Khurak Chana Sattu (1000g)

1/2 cup of olive oil 

2 tablespoons of Pizza spice mix

Keya Pizza Seasoning, 45g

Fresh thyme 

Salt to taste 

Water to knead 

Method 

Preheat the oven and line a baking tray with a parchment paper and set aside. 

In a bowl add, Kiwk mix and Sattu flour along with thyme, salt and pizza spice mix. 

Add oil and use hands to rub the oil into the flour. Till it resembles a crumbly mix. 

Use water to further knead it till it comes together. Remember, as mentioned above, we are looking for a tight dough ball. 

Once the dough is ready, let it rest for 10-15 minutes. 

Place half of the dough between two sheets of parchment paper. Use your hand to flatten out the ball or disc of dough, then start rolling it out with a rolling pin. The dough will stick to the parchment paper just enough to keep it from slipping away from the pressure of the rolling pin, allowing you to quickly and easily roll out the dough. Turn the paper as you work to ensure the dough sheet is spreading evenly.

Make sure the rolled out sheet is even in thickness all around. 

Use a cookie cutter to cut the rolled dough sheet into even shapes. I suggest, use a smaller size. The bigger the size, difficult it gets to lift up from the parchment paper. 

Use a thin spatula to lift the shaped cracker dough from the parchment paper. Place them gently on a baking tray, lined with parchment paper. 

Bake for 10-12 minutes at 120* C, till it starts to gets slightly darker along the edges. 

Keep them in the oven to cool down completely. With switch off and door slightly open. 

Enjoy healthy treat with tea or coffee. It’s absolutely yum. 

 Protein Rich Savoury Crackers

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