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.
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Ingredients
- 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.
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)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu