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Photo credit: Asha Sreedharan


  • 2 cups whole wheat flour
  • 5 whole dry red chillies
  • ½” pc ginger
  • 4 cloves garlic
  • 1¼ tsp unrefined salt (or as per taste)
  • 1½ tsp carom seeds (ajwain)
  • 1 tbsp tahini (sesame butter)


Grind  ginger, garlic and red chillies with enough water, until smooth. In a mixing bowl, mix flour, salt and carom seeds and add the ground chilli mixture. Add 1 tbsp tahini and mix adding sufficient water to form a stiff dough. Keep aside for at least ½ an hour.

Knead the dough again after it is rested and divide into equal-sized balls. Roll them out thin –  like chapattis and cut using a knife/pizza cutter – first into strips and then diagonally, to make diamond-shaped pieces of dough. Preheat the oven at the 200 °C mark for 10 minutes and line a baking tray with parchment paper. Arrange the diamond-cut pieces on the baking tray in a single layer and bake for 7 – 8 minutes, depending on your oven. Store in an airtight container.


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