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The Multigrain Spinach Crackers is a big hit at my home. Last long weekend for our road trip which was an unexpected trip, we decided just on Friday afternoon πŸ˜› and my hubby said prepare some food and pack it up( we had to leave on Saturday early morning 6 AM), I had already decided on those crackers and I was totally busy doing lots of cooking and parallely I baked these crackers too. In some thought I just switched off the oven timer and forgot to pick them out of oven πŸ˜› after 5 mins I realized and they got a little over baked 😦

Didn’t know what to do and when my hubby tasted he said it is a bit bitter in taste. First I thought I would throw away. Then I remembered my grandma, when she does a little extra cooked deep fried items like murruku, sedai , she would crush them in stone grinder(ammikal) and how much ever it was burnt that taste would subside and after crushing to fine powder they tastes so yummy πŸ™‚ I know that Churma laddo is also done this way. So I immediately made it something like that πŸ˜› and guess what I finished it all within 2 days (Poor chap my hubby got only 3 ladoo’s πŸ˜› ) I used my wet grinder to grind it πŸ˜›

The most interesting part is that these laddoo’s have spinach in it πŸ˜€ and no sugar instead I used jaggery πŸ™‚



Whole Wheat Flour : 3/4 cup

Sorghum Flour/Jowar Flour : 3/4 cup

Finger Millet Flour/ Ragi Flour : 3/4 cup

Flax meal : 3/4 cup

Spinach puree : 1 cup

Salt : 1 1/2 teaspoon

Carom Seeds/Ajwain : 1/2 teaspoon

Turmeric Powder : 1/2 teaspoon

Oil : 3 tablespoons

Baking Powder : 3/4 teaspoon

Cumin Powder : 1 teaspoon

To make laddoo:

Ghee/clarified Butter : 1/4 cup

Jaggery/Gur : 1/4 cup

Water : required to make jaggery syrup


  • Mix all the flour together, with salt, cumin powder, carom seeds, baking powder.
  • Add 1/2 amount of olive oil to the flour and mix.
  • Next slowly add the spinach puree and mix the flour. Make it to a nice dough.
  • Rest the dough for 15 mins and have it covered to avoid drying.
  • Mean time preheat oven to 350 F
  • Nicely butter the baking sheet and get it ready.
  • After 15 mins divide the dough to 3 portions. Roll the partitioned dough with any flour and form a nice round. Make it to a medium size thickness.
  • The edges would crack, because of the Sorghum flour, just don’t worry about it. With the hand pinch the edges and continue to roll.
  • Cut them in to pieces and arrange them in the baking sheet.
  • Bake it for 15 mins. Take out the baking tray and flip sides.
  • Bake for another 15 mins. Once done cool it for 10 to 15 mins.

Now that the crackers are ready, to make laddoo crush them to fine powder.

  • Heat ghee in a pan. Add water and make jaggery syrup.
  • Mix with the above crushed powder.
  • Grease your palms with ghee and make laddoo’s.
  • They might fall apart and you won’t be able to bind them well, if you use more ghee and make these balls/laddoo’s

Tasty yummy laddoo is ready πŸ™‚

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