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Ajwain Crackers

Recipe & Photo by Vineeta Punjabi

Ajwain or Carom seeds are rich in fiber and antioxidants. They have been associated with health benefits and long been used in traditional Indian medicine practices. Ajwain or Carom seeds have powerful antibacterial properties too.


  • 1 tbsp ajwain (carom seeds), crushed
  • ⅛ cup coconut butter
  • ½ cup almond flour
  • ½ cup ragi flour
  • 1 garlic clove, minced
  • ½ tsp unrefined salt or to taste
  • 2-3 tbsp water


  1. Place all ingredients in a mixing bowl, except water. Mix well.
  2. Add water a teaspoon at a time and form a medium consistency dough.
  3. Place in the refrigerator for 30 minutes.
  4. Preheat the oven to 170° C.
  5. Roll out the dough between two sheets of parchment paper until ½” thick.
  6. Cut out desired shapes using a cookie cutter or knife.
  7. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes at 170°C.
  8. Allow to cool completely before storing in an airtight container.


You may use whole-wheat flour instead of ragi flour. Or any nut butter instead of coconut butter.

Storage/Shelf Life

In an airtight container at room temperature for up to 7-10 days.


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