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Baked Chickpea Crackers

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
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Course: Snacks
Cuisine: Indian
Keyword: Baked, Chickpeas, Crackers, Gluten Free, Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Author: Renu Agrawal-Dongre


  • 1 Cup Bengal Gram Flour (Besan)
  • 1/4 Cup Rice Flour
  • 2 tsp Sesame seeds
  • 1/2 tsp chili powder
  • 1 Tbsp Sried 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.


  • 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.


  • 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)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu