Make a dough with multigrain atta or whole wheat atta, a pinch of salt, 1 tbsp sugar, 2 tbsp extra virgin olive oil, 2 chopped green chillies, 1 tsp chopped ginger, 1 tsp cumin seeds 1/ 2 to 1 tsp red chilli powder, 1/2 cup chopped fenugreek leaves and approximately 1/2 cup water.
Let it stay for 30 minutes.
Roll the dough to a thin circular disc and brush olive oil on top and cut into desired shapes.
Place this on the baking tray and bake for 20 minutes until crisp and golden.
Cool and store in an airtight container.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.