Ingredients:

2 cups Ataa/flour (Khapli ataa from Two Brothers)
1/2cup Pumpkin seeds
1/2cup Sunflower seeds
1/4 cup White til (sesame seeds)
1/2 cup Methi patta (fenugreek leaves) or
1/2 cup Kasturi methi
1 tsp Grated adrak (ginger)
1/2 tsp Pepper – powdered
1/2 tsp Yeast Fresh
2 tbsp Badam powder
2 tbsp Olive oil (Borges olive oil for Indian cooking)

How to Cook:

Grind 1/4 cup Pumpkin seeds and 1/4 cup sunflower seeds

Mix them in ataa along with methi,ginger,pepper,almond powder and yeast and oil…mix a little water and make a dough using hot water.

Let the dough mature for 10/15 minutes.

Roll out and cut to size with a katori.

Til and remaining pumpkin seeds and sunflower seeds are lightly crushed with a rolling pin and sprinkled on each rolled out disc…then once rolled again for the seeds to safely stick to the surface.

Preheat oven at 200 degree
Place the crackers on a baking dish maintaining the temperature to 160 degrees.

Turn the crackers over after 6 to 7 minutes.
Turn again, after 6 to 7 minutes.
Keep turning two more times, bake them for a total of 30 minutes in all.

Store them in a airtight jar