Baked Chickpea Crackers (Vegan + Gluten Free)

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We all love Namkeen Sev but while eating we have that guilt at the back of our mind, still at times we really cannot keep away from it. All this snacks are so addictive that it is really difficult to control. I too love them, specially with my tea but cannot have much. So I thought to make it a bit healthier by baking it. This Baked Chickpea Crackers are made using Chickpea and rice flour and uses all healthy ingredients.

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I have not exactly replicated my Namkeen Sev recipe, though that is on my list. The day I saw this recipe, I immediately bookmarked it. I followed the recipe but made them into a slightly different shape to give them a biscuit look. This Baked Chickpea Crackers are super crunchy and dangerously addictive and the best part is you really can enjoy them guilt free as they are baked and uses very less oil. Second think is even gluten intolerant or vegan people can have this yummy snack.

So here goes the recipe:

Ingredients

• 1 Cup Bengal Gram Flour (Besan)
• 1/4 Cup Rice Flour
• 2 tsp Sesame seeds
• 1/2 tsp chili powder
• 1 Tbsp dried Fenugreek leaves (For flavour, but it is optional)
• 1/4 tsp Gluten Free Asafoetida (Hing) **Please see Notes
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 2 tbsp Yogurt (Vegans can use vegan yogurt)
• salt to taste
• Water for kneading as required.

Instructions

• Add all the ingredients in a bowl. (Do crush the fenugreek leaves lightly in your hand to release the flavour)
• Give them a quick stir.
• Make a stiff but soft dough so that it is easier for you to roll or pass it through a cookie press.
• Rest the dough for 30 mins.
• After 30 mins, Preheat the oven to 180 Deg C.
• Either use a cookie cutter to makes strips, or divide the dough into 2 equal portions.
• Roll each portion into 1/2 cm thickness.
• Cut them into rectangular shape or as desired.
• Prick each of them using a fork, so that it does not puff’s up while baking.
• Bake in the preheated oven for 20–25 mins.
• Remove once they are golden brown. Let them cool in the baking tray, as they will continue to bake while cooling.
• Once cooled completely, store them in an air tight container.

Notes

• I have not brushed the top of the crackers with oil, but one can do the same if required.
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Baked Chickpea Crackers

This Baked Chickpea Cracker’s are gluten and vegan friendly munching snack using just 10 ingredients, and baked in just 20 minutes.

5 from 4 votes

Print Pin Rate Save Saved!

Course: Snacks

Cuisine: Indian

Keyword: Baked, Cupboard Recipes, Diwali Recipes, Gluten Free, Gluten-Free Flour, Vegan

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 55 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 1 Cup Bengal Gram Flour (Besan)
• 1/4 Cup Rice Flour
• 2 teaspoon Sesame seeds
• 1/2 teaspoon chili powder
• 1 Tbsp Sried Fenugreek leaves (For flavour, but it is optional)
• 1/4 teaspoon Gluten Free Asafoetida (Hing) **Please see Notes
• 1/4 teaspoon turmeric powder
• 1 tbsp oil
• 2 tbsp Yogurt (Vegans can use vegan yogurt)
• Salt
• Water for kneading as required.

Instructions

• Add all the ingredients in a bowl. (Do crush the fenugreek leaves lightly in your hand to release the flavour)
• Give them a quick stir.
• Make a stiff but soft dough so that it is easier for you to roll or pass it through a cookie press.
• Rest the dough for 30 mins.
• After 30 mins, Preheat the oven to 180 Deg C.
• Either use a cookie cutter to makes strips, or divide the dough into 2 equal portions.
• Roll each portion into 1/2 cm thickness.
• Cut them into rectangular shape or as desired.
• Prick each of them using a fork, so that it does not puff’s up while baking.
• Bake in the preheated oven for 20–25 mins.
• Remove once they are golden brown. Let them cool in the baking tray, as they will continue to bake while cooling.
• Once cooled completely, store them in an air tight container.

Notes

• I have not brushed the top of the crackers with oil, but one can do the same if required.
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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