About This Recipe
Note: To make bharta, follow this recipe or use your own. The basic traditional method is as follows: Flame-roast a large eggplant (Indian, American, or Italian variety) until softened through, peel off the charred skin and mash the eggplant. Add finely chopped onion, tomato, garlic, and green chile, a tablespoon of olive oil, and season with salt and ground cumin.
- 1 cup (240 g) baingan bharta
- 2/3 cup (100 g) whole wheat flour
- ¼ cup (40 g) ragi (finger millet) flour
- ¼ (40 g) cup jowar (sorghum) flour
- 2 Tbsp (8 g) finely chopped fresh cilantro (optional)
- 1 tsp salt
Step 1Blitz the bharta in a mixer-grinder or a blender to a smooth paste. Pour it onto a plate or a bowl big enough to work the dough.
Step 2Add the wheat, finger millet, and sorghum flours, cilantro (if using), and salt. Mix well and knead into a smooth, firm dough. Depending on the consistency of your bharta, you may have to either add a little water or some extra wheat flour to form a firm dough. Taste and adjust salt, if needed. Cover with a damp cheesecloth or tea towel and let it rest for 10 to 15 minutes.
Step 3While the dough rests, heat the oven to 350°F (180°C).
Step 4Generously dust your work surface with flour and roll the dough into a sheet about 1/6th of an inch thick. Using a fork, dock the sheet with holes about 1-inch apart. Cut into 2-inch square crackers or any desired shape with a knife, pizza cutter, or cookie cutter.
Step 5Line a baking sheet with parchment paper (skip if using a silicone baking sheet) and place the cut crackers on it, leaving space between the crackers.
Step 6Bake for 15 to 20 minutes, until crisp and lightly browned. Cool completely before storing the crackers in an airtight container.
Substitutions: Any bharta, chokha or vegetable mash can be used as flavoring for the crackers. The Balkan eggplant spread ajvar works great here, as does a spiced pumpkin or potato mash. For every 1 cup of vegetable mash or spread, add 1½ cups of flour.