Slightly roast white sesame seeds until they start cracking in a small pan.

Roast flax seeds until the popping sound reduces.

Transfer the flax seeds to a separate plate and allow to cool.

Once cooled, grind the flax seeds into a smooth powder using a mixer.

In a large mixing bowl, combine ragi flour, wheat flour, jowar flour, roasted sesame seeds, powdered flax seeds, salt, green chilies, coriander leaves, and curry leaves.

Add sunflower oil and mix with your fingertips until the mixture resembles bread crumbs.

Gradually add water and mix until a dough forms.

Avoid adding too much water at once, as the required amount may vary based on flour quality.

Let the dough rest for 15-30 minutes.

Preheat oven to 180°C (350°F) for 8-10 minutes.

Divide the dough into two equal portions.

Dust a surface and roll each portion into a circle thicker than a roti.

Seal any broken edges with your fingers.

Use a cookie cutter or lid to cut out desired shapes.

Carefully lift the crackers and arrange them on a baking tray lined with parchment paper.

Bake for 15-25 minutes at 160°C (320°F).

Check the crackers after 15 minutes.

Remove from oven when edges turn red.

Place on a cooling rack to cool completely.

The crackers will become crispier as they cool.

Store in airtight containers.

Serve with Masala Chai.