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    Home » By Category » Appetizers & Snacks » Baked & Grilled

    Published: Oct 10, 2014 · Modified: Oct 26, 2016 by Usha Rao

    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.

    Gram Flour Crackers,  Spicy Crackers, Savory Crackers, Home Bakers Challenge,

    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.

    Gram Flour Crackers,  Spicy Crackers, Savory Crackers, Home Bakers Challenge,

    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
    BakeFest
    Home Bakers Challenge

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    1. Sra says

      October 12, 2014 at 4:13 am

      These look good and I like the idea of these. I'm not a kneader, though, so I don't see myself making these.

      Reply
    2. Sushma Mallya says

      October 11, 2014 at 4:32 pm

      Looks so yummy ...they have turned out so crispy and yum!

      Reply

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