Baked Chickpea Crackers
Protein-rich baked chickpea crackers are a delightful and healthy snack that combines the protein-rich chickpea flour with the satisfying crunch of a cracker. They're perfect for dipping, topping, or enjoying on their own.
Servings: 30
Ingredients
- 1 Cup Bengal Gram Flour (Besan)
- 1/4 Cup Rice Flour
- 2 teaspoon Sesame seeds
- 1/2 teaspoon chili powder
- 1 tablespoon Fenugreek leaves Dried , 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)1 Cup Bengal Gram Flour, 1/4 Cup Rice Flour, 2 teaspoon Sesame seeds, 1/2 teaspoon chili powder, 1 tablespoon Fenugreek leaves, 1/4 teaspoon Gluten Free Asafoetida, 1/4 teaspoon Turmeric powder, 1 tbsp Oil, 2 tbsp Yogurt, Salt, Water
- 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 circular/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 15-20 mins.
- Check after 15 minutes.
- 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
- 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).
- Standard US-Size cups and spoons used. 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml