bathua recipe, hummus recipe, crackers recipe, millets, shalini rajani crazy kadchi, republic day recipes
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When my college students start their millet journey with me, I see them improvising with conventional recipes, too. As a coach, I put my coronary heart and soul into making their expedition smoother, which is why the one-on-one classes and common follow-ups are integral to my on-line millet workshops. The subsequent batch of six-week millets journey is ranging from January 30. For at this time’s recipe, I’ll share how I made a decision to carry the tri-colour as I used to be gearing up for one thing particular forward of Republic Day.

It is the season of bathua (arrow-shaped leaves additionally referred to as Chenopodium or pigweed) and uncooked turmeric. And after I had a complete lot of sourdough discard to be put to good use, I made a decision to membership it with a constructive grain, barnyard millet flour that I made at dwelling final week. The crackers got here naturally and are 100 per cent vegan and zero-oil. Some seasonings and genuine hummus made all of them the extra inviting. There are infinite methods to carry millets into your on a regular basis menu, and you may examine my Instagram for the numerous recipe movies I’ve been importing.

But earlier than that, learn extra for the step-by-step recipe of those tri-colour crackers. Refer to the recipe video hooked up.

Barnyard millet crackers with sourdough discard

Enjoy the creamy hummus and the crackling sound of crackers with this yummy meal. (Photo: Shalini Rajani)

Ingredients: (serves 2-Three)

  • four tbsp barnyard millet flour (selfmade)
  • 2 tbsp sourdough discard
  • ¼ cup steamed and grated uncooked turmeric
  • ½ cup steamed and pureed bathua leaves
  • 1 tsp dried oregano
  • 1 tsp pink chili flakes
  • 1 tsp rock salt
  • Extra virgin olive oil to grease
  • Parchment paper


*Preheat your oven at 190-degree Celsius and line a baking sheet with parchment paper.

*In one bowl, mix bathua puree with 1 tbsp sourdough starter discard, 2 tbsp barnyard millet flour, 1 tsp seasonings, and salt. Mix till effectively mixed.

*In one other bowl, mix grated uncooked turmeric with 1 tbsp sourdough starter discard, 2 tbsp barnyard millet flour, 1 tsp seasonings, and salt. Mix till effectively mixed.

*Take one combination, unfold this combination onto the parchment paper. Make positive the parchment paper is greased.

*Bake for 10-15 minutes till the combination attains a agency form.

*Remove the baking tray from oven and rating (make cuts) the crackers.

*Bake for a further 25-30 minutes with steady flipping and manually keeping track of your oven till the crackers are effectively baked and agency in form.

*Cool them fully and retailer it in an hermetic jar.

*These crackers keep good for Eight-10 days.

*Serve them with basic hummus.

Easy basic hummus


  • 1.5 cup boiled chickpeas
  • Eight-10 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp sesame seeds
  • 2 tbsp further virgin olive oil
  • 1 tsp pink chili powder
  • ½ tsp turmeric powder
  • Rock salt to style
  • Juice of half lemon


  1. In a pan, dry-roast all seeds and switch them to a blender. Add olive oil, salt, pink chili powder, lemon juice and turmeric. Blend all of it in a pleasant paste.
  2. Now add boiled chickpeas and mix them once more. Add boiled and cooled water if required. Keep the consistency thick.
  3. Before serving, top-up the hummus with a slight drizzle of olive oil and pink chili powder.
  4. Enjoy with millet crackers and items of bread.

(Shalini Rajani is the founding father of Crazy Kadchi and holds modern Millets Online Cooking Workshops for all age teams)

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