The earthy, warm aroma of toasted cumin and dried fenugreek (Kasuri Methi) has a way of making any kitchen feel like home. These Masala Super-Seed Crackers are my way of capturing the nostalgic flavors of traditional Indian snacks in a modern, wholesome form. They've quickly become my favorite way to enjoy powerhouse super-seeds, and I have a feeling they'll become yours, too!
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From the very first batch, I knew these were a keeper. They are now my go-to afternoon snack, pairing perfectly with a steaming cup of masala chai or ginger chai. It's that sacred pause in the day I always look forward to, where a simple cup of tea and a few of these crackers bring a sense of comfort and home. I've been making these so often lately that they've become a favorite to share with friends and family, too. It feels so good to offer a completely guilt-free, homemade snack that's made with such wholesome ingredients
Some of my other favorite quick and easy tea-time snacks include Masala Nuts and Almond Flour Jeera Bagel Bites, and these crackers fit right in with those nostalgic, home-cooked flavors. Together, they make any snack break feel like a cozy, special experience. Plus, they hold up beautifully as a snack on the go for those busier days when you need a little piece of home in your bag!
Why Seeds?
You probably already know I love my daily chia pudding and that I've been obsessed with adding pumpkin seeds to salads (like my recent favorite ABC Salad). But taking those same seeds and turning them into the entire base for a cracker was a total revelation.
I've been exploring the world of seeds lately, particularly the concept of seed cycling, which involves incorporating different seeds like flax, pumpkin, sesame, and sunflower into your routine. While testing different ratios, I discovered that the combination of chia, flax, and psyllium husk creates the perfect "glue." It's amazing because it allows the crackers to stay incredibly light and crispy without any flour, letting those signature Indian spices truly shine.
All About the Ingredients
While testing these, I found that each group of ingredients plays a specific role to get that perfect texture and flavor:
- Flax and Chia Seeds: act as binders in this recipe. When they hit hot water they create a gelatinous texture that binds all the other seeds together without needing any flour.
- Psyllium Husk Powder: absorbs moisture and helps the crackers hold their shape so they do not fall apart. If you are new to this ingredient, its also known as "Isabgol" in India and are readily available in grocery stores in the US. I buy mine from Trader Joes.
- Unsalted Pumpkin and Sunflower Seeds: in addition to adding a crunchy texture, they provide heartiness and a nutty flavor. Feel free to use them interchangeably or substitute one for the other based on what you have on hand. If you are using salted seeds remember to reduce the added salt accordingly.
- Cumin Seeds and Carom seeds: my two favorite India spice combo that adds a earthy, sharp flavor that makes these crackers taste like traditional Mathri.
- Kasuri Methi (Dried Fenugreek Leaves): adds a savory floral aroma that is unmistakably Indian and will remind you of the Methi Puris.
- Turmeric and Black Pepper: add a beautiful golden color and a subtle warmth. Add more black pepper for a spicier kick.
How to Make Masala Super Seed Crackers
The Secret to the Perfect Crisp
The most important tip I can give you is to go thin. When spreading your mixture aim for about 3mm, I use a silicone spatula for spreading. You can also place a second sheet of parchment paper on top and using a rolling pin. It ensures an even thickness which is the key to preventing soft centers.
Storing
To keep your Masala Super-Seed Crackers perfectly crispy, let them cool completely on the tray before moving them to a container. Store them in an airtight jar or a glass container at room temperature, where they will stay fresh and crunchy for up to two weeks. If you live in a particularly humid climate and find they've lost a bit of their snap, a quick 2 to 3-minute refresh in a 300°F oven or air fryer will bring that signature crunch right back to life!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Masala Super Seed Crackers (Oven & Air Fryer)
Equipment
- 1 parchment paper 12" X 16" for oven
- 2 parchment liners 8" X 8" for airfryer
- 1 Baking tray half sheet
Recipe Video
Ingredients
- ½ cup flax seeds
- ½ cup pumpkin seeds unsalted
- ½ cup sunflower seeds unsalted
- ¼ cup chia seeds
- ¼ cup sesame seeds
- 1 tablespoon psyllium husk powder
- 1 cup hot water
Spices
- 1 teaspoon cumin seeds toasted and coarsely ground
- 1 teaspoon ajwain carom, lightly crushed in the palm of your hand
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper freshly ground
- 1¼ teaspoon kosher salt
- 1 tablespoon dried fenugreek leaves crushed
Instructions
- In a large bowl, combine the seeds, psyllium husk and spices. Add hot water and mix well. Let it sit for about 15 minutes until it becomes thick and gelatinous.
- Preheat the oven to 325 F.
- Line a large baking sheet with parchment paper and pour the mixture onto the center. Using a silicone spatula, spread it out into a thin, even layer, aiming for roughly a 10" x 15" rectangle (about 3mm thick). Getting it nice and even ensures every cracker achieves that signature crispiness.
- For a neat look, you can optionally score the surface into squares using a pizza cutter. You can do this right at the start (my preferred way), wait until it is halfway through baking, or simply leave it as is to break into rustic, organic pieces later.
- Bake at 325°F for 25 minutes.
- Rotate the tray to ensure an even bake, then return it to the oven for a final 20 to 25 minutes until the pieces are lightly golden and crisp.Note: Every oven is different, so you may need a little more or less time. Its best to check the crackers about 5 to 10 minutes before the timer goes off. You are looking for a firm touch and a lightly golden hue. If the edges are browning too fast simply lower the heat slightly.
- Let them cool completely. They will crisp up significantly as they cool.
Notes
- Preheat the air fryer to 300°F.
- Start with two parchment paper liners stacked together to create a sturdy base making it easier to lift and transfer the crackers into the air fryer basket. Note: I am using the Cosori Iconic airfryer.
- Spread the seed mixture into a thin, even 9x9-inch square (about 3mm thick). Don't worry if your square is slightly larger than the bottom of the liner; the edges will simply curve up against the sides of the basket and still crisp up beautifully. Use a pizza cutter to score the mixture into squares.
- Place the parchment in the air fryer and air fry for 30 to 35 minutes at 300°F.
- Since air fryers vary, begin checking a few minutes before the timer is up for a light golden color and a firm texture to guarantee a perfect crispy finish.
- Allow them to cool completely.
Uma says
Hi, love this! How important is to have psyllium husk? I would like to try making it but that’s the only ingredient missing 🙂
Archana Mundhe says
Hi Uma! Good question. The psyllium husk is important because it acts as the 'binder' to hold everything together since there is no flour.
However, you can still make it by grinding about half of your flax seeds into a fine meal before mixing. Ground flax becomes gelatinous when wet (just like psyllium), which will help the crackers stay together. Give that a try!