After two months of summer holiday, getting into school life took sometime.

A month. 🙂

Between a hectic work schedule, new things happening at the school for both kids and several aspects of OMBC needing my attention and time, I didn’t find a lot of time to bake.

But my persistent focus on finding small pockets of time in the day when I can wind down even if it means for a span of 10 minutes has paid off.

So as we experience bouts of rain and thunderstorms in Bangalore, it means that my choice of a tea-time snack when I find that small pocket of time to relax, would most definitely be something savoury, spicy and a little cheesy!

So getting a batch of these gluten-free Cheese and Coriander crackers ready.

Ingredients-

110 gms jowar

25 gms rice flour

15 gms ragi flour

1 tbsp of psyllium husk

1 tbsp flavourless oil

2 tbsp finely and freshly chopped Coriander

2 tbsp grated cheese

Seasoning as per your taste – salt and peri peri

Cold water as needed

Method –

1. Mix all three flours and husk well.
2. Add the salt and peri peri seasoning
3. Add the grated cheese and use hands to mix so that it’s spread uniformly
4. Add the coriander and mix
5. Add oil and lightly rub it into the above mix
6. Slowly add cold water, a little at a time. Keep mixing the dough until it comes together
7. Don’t make the dough sticky. It should be soft and rollable.
8. Keep it in the fridge for an hour
9. Take the dough out and with moist hands, shape into rounds to roll out onto a baking paper or silicon sheet.
10. Cut into shapes and put on greased baking tray. For crisper texture keep it thin.
11. Preheat oven for 10 minutes at 200 degree C
12. Bake at same temperature for 10-12 minutes. If it hasn’t crisped up then for another 2 minutes
13. Remove from oven and allow it to cool off well, before storing in air tight container