Chickpeas Crackers for Home Bakers Challenge

For September’s Home Bakers Challenge Priya challenged us with some cracker recipes. I chose to bake chickpeas crackers.

These are spicy crackers that can be snacked on anytime of the day and also a great tea time snack. I followed the recipe as give with addition of extra chili powder. It was spicy for my taste and would not have minded even if I left out that extra chili powder. The recipe also called for sprinkling some salt on the crackers half way into baking which I did not do.

Source: Versatile Vegetarian Kitchen
Total Time: 25 – 30 minutes
Preparation: 10 – 15 minutes
Baking Time: 15 minutes
Yields: 1.2 cups of crackers

Ingredients:

¾ cup All Purpose Flour
¼ cup Chickpeas Flour ~ Besan ~ Gram Flour
1 tsp. Sugar
¼ tsp. Salt
½ - ¾ tsp. Chili Powder (I used ¾ tsp. and for milder spice level, use ½ tsp.)
¼ tsp. Garlic Powder (opt.)
¼ tsp. Onion Powder (opt.)
3 tbsp. Olive Oil
2 – 3 tbsp. Water (as required, I used 2 tbsp. + 1 tsp. water)
Salt to sprinkle on crackers

Preparation:

Preheat the oven to 325 F.
Line a large cookie or baking sheet with a parchment paper or aluminum foil.
Take flours, onion powder, garlic powder, ¼ salt, and chili powder in a bowl and mix well.
Add oil and mix the flour.
Add water, 1 tbsp. at a time to make the dough. I used 2 tbsp. + 1 tsp. water and the dough need not be very smooth, a little crumbly will work too.
On lightly floured surface, roll out the dough very thin, ⅛” in thick or into a 12 x 12” square. I divided the dough into two and rolled out each ball into ⅛” thick.
Using a knife or a pizza cutter, cut the rolled dough into 1 ½” squares. I wanted to cut them into 1 ½” diamonds and ended up cutting into 1” pieces. Also, try to cut them into even sizes, unlike mine which were of various sizes. Even size crackers will bake evenly.
Transfer to a baking sheet, making sure they are not touching each other. These do not require too much space between them.
Bake for 10 minutes in preheat over, turn the sheet around and bake for another 5 – 10 minutes until lightly golden. ½ a tsp. of salt can be sprinkled on top of the crackers after baking for 10 minutes, before turning the baking sheet. I did not sprinkle.
Transfer to a cooling rack or a plate and let the crackers cool. Crackers will become crisp after they cool. Cool completely and store in an air tight container.

Note:

Temperatures vary from oven to oven. Use the baking times mentioned above as a guideline when baking.
One can add more herbs of choice in addition to garlic and onion powder.

Events: This goes to Anitha's Bake Fest # 36, an event started by Vardhini