Flax Seed Crackers with Beetroot Dip (Healthy Snack) Video by Tarla Dalal

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We have heard repeatedly that flaxseeds are a great source of Omega-3 fatty acids, and are an essential food especially for vegetarians. But, many of us are at a loss of interesting ways to include it in our diet. While we do attempt to include it in mukhwas, raita, etc., here we present a very innovative way to consume this fibre, calcium and Omega-3 fatty acid rich seed in the form of crunchy herbed crackers. Serve it with the minty beetroot dip to enhance the flavour and health quotient.

Recipe Description for Flax Seed Crackers with Beetroot Dip ( Healthy Snack)

Preparation Time: 15 mins
Baking Time: 20 minutes
Baking Temperature: 200°C (400°F)
Makes 20 crackers
Show me for crackers

Ingredients

For The Flax Seed Crackers
1/4 cup coarselypowdered flax seeds (alsi)
1 cup whole wheat flour (gehun ka atta)
1 tbsp olive oil
1 tbsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste

For The Beetroot Dip
1/4 cup boiled and finely chopped beetroot
1 cup fresh hung low-fat curds (dahi)
1/4 cup finely chopped onions
1/4 cup finely chopped mint leaves (phudina)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt and to taste

Method

For the flax seed crackers

Combine all the ingredients in a deep bowl and knead into a stiff dough using water as required (approx. ¼ cup). Cover with a lid and keep aside for 15 minutes.
Divide the dough into 2 equal portions.
Roll out a portion into a 200 mm. (8?) diameter circle without using any flour for rolling. Trim slightly from 4 sides to get a perfect square.
Cut out into approx. 50 mm. × 50 mm. (2? × 2?) square pieces using a knife. You will get approx. 9 pieces and prick them with a fork at equal distance.
Repeat steps 3 and 4 to make 9 more pieces using another dough portion. Knead the trimmed off dough portion well and roll again to make 2 more crackers.
Arrange all the crackers on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn light brown and crisp from both the sides, while turning twice in between after every 5 minutes. Keep aside to cool slightly.

For the beetroot dip