In a mixing bowl combine together ragi flour, wheat flour, ghee, green chilli paste, sesame seeds, jeera, kasoorimethi and salt, mix them well until becomes crumbly
Then by adding water little by little knead a medium tight dough, like we prepare for mathris, cover and keep it for half an hour
Then again knead it with greased hands for a minute and make big balls
Roll the big ball with little dry flour into a little thick roti, now cut this into medium sized squares, you can cut according to your desired shape and sizes. Prick them with a fork so that it cooks evenly
In the meantime preheat the kadai on low heat for 10 minutes
Now arrange the squares in a tray and place it on a steel stand in the preheated kadai, cover and bake on low heat.
Flip them after 15 minutes or when they become light brown from the bottom side. Again cover and bake for 15 minutes more. In this way it took half an hour to bake.
In this way make all the crackers, if you want more soft or khasta then you can add more ghee in the dough. The first batch took 30 minutes but the next batches took only 25 minutes. When they are done then let them cool down completely. Then you can store them.in an airtight container for 15 days easily.
For serving arrange them in a basket, serve heeng wala aam ka achar and hung curd dip or any other chutney or sauce of your choice. You can also use them as canopies, by placing a small cheese slice with onion and tomato.
