Multigrain Chips
Snacks • India
How to Make Multigrain Chips (Traditional & Healthy Version)
Multigrain Chips are a wholesome, crispy snack rooted in India’s vibrant tradition of using diverse grains for everyday nutrition. This healthy Indian snack combines the goodness of whole wheat (atta), jowar (sorghum), bajra (pearl millet), and besan (gram flour), making it a fiber-rich and protein-packed alternative to regular potato chips. In many Indian households, especially during festive times like Diwali and Holi, homemade snacks are preferred for their flavor and health benefits. Multigrain Chips are a modern twist on classic papdi or mathri, offering a guilt-free munching experience for all age groups. Their earthy, robust taste is enhanced with traditional Indian spices, creating an irresistible treat that pairs perfectly with mint chutney or a cup of masala chai. Whether enjoyed as an evening snack or served to guests during festivals, these chips celebrate India’s love for healthy, home-baked nibbles.
Ingredients(for 1 medium bowl (approx. 30g))
- 1/2 cup Whole wheat flour (atta)
- 1/4 cup Jowar flour (sorghum flour)
- 1/4 cup Bajra flour (pearl millet flour)
- 2 tbsp Besan (gram flour)
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Red chilli powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 1 tsp Sesame seeds (til)
- 1 tbsp Oil (preferably olive or mustard oil)
- as required Water (for kneading the dough)
Instructions
- 1
In a large mixing bowl, combine atta, jowar flour, bajra flour, and besan. Add ajwain, red chilli powder, turmeric powder, salt, and sesame seeds. Mix well to evenly distribute the spices and seeds.
3 minutes
Mixing the dry ingredients thoroughly ensures even flavor in every chip.
- 2
Add oil and rub it into the flour mixture with your fingers until it resembles coarse breadcrumbs.
2 minutes
Rubbing oil in helps make the chips crisper after baking.
- 3
Gradually add water, a little at a time, and knead into a firm, smooth dough. Let it rest for 5 minutes covered with a damp cloth.
5 minutes
A firm dough prevents chips from becoming chewy.
- 4
Preheat the oven to 180°C (350°F). Divide the dough into two balls. Roll each ball on a lightly floured surface into a thin sheet (about 2-3 mm thick).
5 minutes
The thinner you roll the dough, the crispier the chips.
Why This Dish is Healthy
This homemade Multigrain Chips recipe uses whole grains, which are high in fiber and have a low glycemic index, supporting stable blood sugar levels and digestive health. Baking instead of deep-frying significantly reduces calories and unhealthy fats, making this an ideal snack for weight management, diabetes care, and overall wellness. The inclusion of Indian spices not only enhances flavor but also brings antioxidant benefits.
Multigrain Chips are a powerhouse of nutrition, providing complex carbohydrates, plant-based protein, and dietary fiber from a blend of atta, jowar, bajra, and besan. These grains offer essential vitamins like B-complex, iron, magnesium, and zinc, supporting energy and metabolism. The use of minimal oil and baking instead of frying keeps the fat content low. Sesame seeds add healthy fats and calcium, beneficial for bones and heart health.
Pro Tips
- 💡Tip 1: Roll the dough as thin as possible for maximum crunch.
- 💡Tip 2: Use a pizza cutter or sharp knife for even, attractive shapes.
- 💡Tip 3: Flavor with kasuri methi or black pepper for regional twists.
Storage & Serving
Store completely cooled Multigrain Chips in an airtight container for up to 10 days. Keep away from moisture for best crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
