Looking for a healthy cracker that’s crispy, flavourful, and totally guilt-free? These homemade buckwheat crackers check all the boxes! They’re made with buckwheat flour (kuttu atta), a super nutritious, gluten-free flour that’s perfect for both everyday snacking and Indian vrat (fasting). Perfect for healthy snacking, Indian fasting days, or anytime you a wholesome cracker!
These crackers are baked, not fried – making them a cleaner, lighter option compared to store-bought ones. Plus, they’re vegan, gluten-free, and refined flour-free. Whether you’re observing a fast during Navratri, Ekadashi, or just trying to snack smarter, this recipe is your new go-to.
Why You’ll Love These Buckwheat Crackers:
- Made with one bowl and minimal effort
- Packed with nutrients from buckwheat, cashews, and seeds
- Lightly flavoured with herbs and a hint of salt
- Vegan and dairy-free (use oil instead of butter)
- Fasting friendly – no onion, garlic, or regular salt
- Crispy, crunchy, and oh-so-satisfying!
These crispy buckwheat crackers are also great for meal prep. Bake a batch, store them in an airtight jar, and enjoy them all week!
Main Ingredients:
Buckwheat Flour (Kuttu Atta)
Buckwheat is a gluten-free pseudo grain that’s considered to be rich in fiber, protein, and essential minerals like magnesium and iron. It has a low glycemic index, making it great for blood sugar balance. In this recipe, it forms the base and gives the crackers their hearty, earthy flavour and crisp texture. It’s also vrat-approved during fasting in Indian traditions.
Cashews
Cashews are packed with healthy fats, plant-based protein, and important nutrients like zinc and copper. They add a mild sweetness and a rich, buttery feel to the crackers. Ground cashews also help bind the dough and create a tender, melt-in-the-mouth texture without needing cheese or eggs.
Optional: Tapioca Flour (Sabudana Atta)
Tapioca flour is completely gluten-free and vrat-safe. It improves the chewiness and flexibility of the dough and makes the crackers lighter and more cohesive. It’s especially helpful if your buckwheat flour is a bit coarse or dry. Tapioca also helps prevent cracking during rolling and baking.
Butter or Cold-Pressed Oil
Whether you use ghee, butter, or a neutral cold-pressed oil, this fat adds crispness and flavour. Fat is essential for that golden, crunchy finish in baked crackers. Using oil keeps it vegan, while ghee makes it more sattvic for fasting days.
Sendha Namak (Rock Salt)
You can use Sendha Namak when you make these crackers during a Vrat and use common salt if you don’t want to use Sendha namak.
Herbs (like dried oregano, rosemary, basil or kasuri methi)
Herbs not only add aroma and taste but also bring digestive benefits. Herbs make the crackers flavourful without needing cheese or artificial flavourings.
Mixed Seeds (like Ajwain, sesame, flax, or sunflower seeds)
Ajwain (carom seeds), for instance, is great for bloating and acidity. If you east seeds during vrat, you can use them in the crackers. Seeds are little nutrient powerhouses! They’re rich in omega-3s, fiber, and minerals like calcium and zinc. They add a lovely crunch and a nutty depth to the crackers. Plus, they boost satiety and nutrition in every bite.
If you are looking for more Vrat friendly healthier recipes, you may like these:
These buckwheat crackers are not just for those who are fasting. They’re amazing for tiffin boxes, evening chai-time, or a clean, savoury bite when you’re on the go. You can also serve them with your favourite dips, guacamole, or even make a quick vrat-friendly chaat with some yogurt, sendha namak, fruits or sweet potatoes, grated carrots/beets, and chutney – yum!
Ingredients
1 cup (140 g) - Buckwheat flour
1/2 cup (65 g) - Cashews
2 tbsp (30 ml) - Butter/Ghee/Oil
3/4 tsp - Sendha Namak/Salt
1 tsp - Jaggery
1/2 tsp - Herbs
2-3 tbsp - Water
1/2 tsp - Carrom seeds/Ajwain
1/4 tsp - Crush Black Pepper
1 tbsp (8 g) - Tapioca Flour/Sabudana aata (optional)
Instructions
- In a bowl take Buckwheat flour or Kittu ka aata. Add cashews and grind it into a fine powder. You can use other nuts like almonds or walnuts here too.
- Now add salt/sendha namak, jaggery, ajwain or carrom seeds, crushed black pepper, and Kasuri Methi or any herbs of your choice. If you want to use Tapioca flour, add it now.
- Give it a good mix and add cold butter or ghee or any oil of your choice. Rub the fat in. When you take a fist full of flour and press it, it should hold its shape.
- Now add 2-3 tbsp water depending on your flour and knead a tight dough. Cover it in a plastic wrap and refrigerate it for around 30 mins. Do not over work this dough or the crackers will be tough.
- Place it between two sheets of parchment paper and roll it onto a thin sheet, roughly rectangular in shape. Using a knife, cut it into triangles, squares or rectangles.
- Place them on a parchment lined baking sheet and bake them in a preheated oven at 180C for around 10-15 minutes. The crackers should be golden in colour. Let them cool on the tray to crisp up.
- Do not over bake these crackers. They turn bitter when over baked.
- Store the cooled crackers in an airtight container for upto 2 weeks.
Notes
- You can adjust the flavours of these crackers based on your preference. Add more herbs or more spices, leave out jaggery, all these customisations are possible.
- You can also serve them with your favourite dips, guacamole, or even make a quick vrat-friendly chaat with some yogurt, sendha namak, fruits or sweet potatoes, grated carrots/beets, and chutney!
Did You Make This Recipe?
Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.
Ingredients
1 cup (140 g) - Buckwheat flour
1/2 cup (65 g) - Cashews
2 tbsp (30 ml) - Butter/Ghee/Oil
3/4 tsp - Sendha Namak/Salt
1 tsp - Jaggery
1/2 tsp - Herbs
2-3 tbsp - Water
1/2 tsp - Carrom seeds/Ajwain
1/4 tsp - Crush Black Pepper
1 tbsp (8 g) - Tapioca Flour/Sabudana aata (optional)
Instructions
- In a bowl take Buckwheat flour or Kittu ka aata. Add cashews and grind it into a fine powder. You can use other nuts like almonds or walnuts here too.
- Now add salt/sendha namak, jaggery, ajwain or carrom seeds, crushed black pepper, and Kasuri Methi or any herbs of your choice. If you want to use Tapioca flour, add it now.
- Give it a good mix and add cold butter or ghee or any oil of your choice. Rub the fat in. When you take a fist full of flour and press it, it should hold its shape.
- Now add 2-3 tbsp water depending on your flour and knead a tight dough. Cover it in a plastic wrap and refrigerate it for around 30 mins. Do not over work this dough or the crackers will be tough.
- Place it between two sheets of parchment paper and roll it onto a thin sheet, roughly rectangular in shape. Using a knife, cut it into triangles, squares or rectangles.
- Place them on a parchment lined baking sheet and bake them in a preheated oven at 180C for around 10-15 minutes. The crackers should be golden in colour. Let them cool on the tray to crisp up.
- Do not over bake these crackers. They turn bitter when over baked.
- Store the cooled crackers in an airtight container for upto 2 weeks.
Notes
- You can adjust the flavours of these crackers based on your preference. Add more herbs or more spices, leave out jaggery, all these customisations are possible.
- You can also serve them with your favourite dips, guacamole, or even make a quick vrat-friendly chaat with some yogurt, sendha namak, fruits or sweet potatoes, grated carrots/beets, and chutney!
