Sizzling Tastebuds

Spicy Besan +Fenugreek Crackers for #Breadbakers

This month on #Breadbakers, we have Stacy hosting a wonderful theme close to my heart – Gluten Free Baking. At home, we have been making subtle but significant changes to our everyday diet and try alternatives to usual flatbreads / baking we do with Whole-wheat and / or dairy products.

One of the (successful) bakes were these spicy and flavourful Besan cookies (gram flour / garbanzo flour crackers), and as we are a savoury-bake-loving family, these vanished in a jiffy. Bookmarked from Suma’s recipe, I made a couple of changes for the kids and we are sure to make and savour these often. Besan is not only protein-rich, but is a great alternative as a GF flour for baking (yes, it takes a little getting used to) or even to make pancakes (a.k.a Cheelas)

Other GF dishes (and mostly vegan too) that you like on this blog:

Baked Idli Fry | Gluten Free and Vegan Snacks

Vegan shammi Kebabs (GF too!)

and many, many more – just hit the GF button here

This recipe is not only GF, but also vegan – so, its a win-win for all those who are looking for healthy non-dairy and not so butter-heavy cookies. Thank you, Stacy for a wonderful theme, and we are sure to try these again with a different mix of spices.

The only changes I made were to bake them as thin cookies, rather than the thicker “cookie” type that the original recipe had.

Pin

Prep time – 15 mins, Resting time – 10-15 mins, Baking time : 12~15 mins / batch

Ingredients:

  • Besan / Chickpea flour / Garbanzo flour – sifted – 1 cup (here 1 cup = 200 ml)
  • Peanut / Canola  / sunflower oil – 3 TBSP (warm)
  • Salt – 1/2 T
  • Crushed Fenugreek leaves (kasuri methi) – 1 T
  • Red chilli powder / spicy cayenne powder – 1/2 T (adjust to taste)
  • Baking Powder – 1/2 tsp + 1/8 tsp
  • Sugar – 1 tsp (optional)
  • Turmeric  – 1/2 tsp
  • Roasted Sesame seeds – 1 T
  • Warm water – to knead

Pin

Method:

  1. Mix all the dry ingredients except oil and water. Add warm oil 1 TBSP at a time and fold into the flour as breadcrumbs (if using butter here, use cold butter and cut into the flour).
  2. Add 1 tsp warm water at a time, and knead into a soft slightly crumbly dough.
  3. Cling wrap and refreigerate for 15-20 mins (optiional but recommended step)
  4. Towards the end of 15~20 mins, preheat oven to 160 C / 350F. Line a baking sheet.
  5. With slightly greased hands, knead dough for a min.
  6. Roll the dough between two parchment / thick plastic sheets to desired thickness.
  7. Place gently on the lined baking sheet. Bake until a golden edge appears around the edges
  8. The cookies might be slightly soft when taken out. They harden a bit after left around for 10-15 mins on a cooling tray.
  9. Store the crackers in an air tight container and enjoy along with your afternoon cuppa.

Pin

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Let’s check out the #GF bakes this month.

BreadBakersPin

SUBSCRIBE TO MY NEWSLETTER

7 Comments

  1. Stacy Rushton

    These would disappear very quickly from my plate too, Kalyani! I love a savory, crunchy cracker.

  2. Sneha's Recipe

    These make a perfectly baked snack.

  3. A Day in the Life on the Farm

    I would love some of these to snack on while I do my virtual wine tasting tonight.

  4. What a delicious sounding snack! I love the spices and flavorings in these.

  5. All That's Left Are The Crumbs

    I don't make nearly enough crackers, and these look amazing. I'm going to have to remedy this by trying them.

  6. Mayuri Patel

    Kalyani did you roast the chickpea a bit? I'd once tried making chickpea flour crackers and didn't like the raw taste of the flour though the crackers were baked. Would love to try baking them again.

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*