Wednesday, December 12, 2018

Savory Besan/Chickpea Flour Crackers

My post today is another version of crackers. I have few versions on this space already. Crackers are make a perfect snack with a cup of tea or coffee. After baking crackers with wheat flour I decided to try others flour combinations. Two days back I baked semolina crackers. Next I tried crackers with besan or chickpea flour. These were harder to perfect. I first tried with uncooked flour and realized the flour does not cook completely in the oven. The next time I used oil to roast the flour but that did not work either. Finally I tried ghee and it worked out. The crackers are crunchy and delicious.


Everyone at home loved the flavor but I think they have had too many versions of my baked crackers. I think I will have to finish these myself. Need to give these cracker experiments a break for a while. But now I have four perfect cracker recipes.

You will need (~50 crackers)
1 1/2 tbsp. ghee, melted

1/3 cup chickpea flour
1/3 cup unfed sourdough starter (100%)
1/4 tsp. salt
1 tsp. ajwain or carom seeds

Heat the ghee in a pan. Add chickpea flour and on low heat roast the flour until cooked. You could do the same in a microwave checking and mixing the mixture every 30 seconds until the flour is cooked. Let it cool. Combine with all the remaining ingredients. Place it in a bowl, cover and put it in the refrigerator for an hour.

Preheat the oven to 350 F. Remove the dough from the refrigerator and roll it on a parchment paper to about an eighth of an inch. Using a knife or roller cut into 1x1 inch pieces. Pierce with a fork. Bake in the preheated oven for about 15-20 minutes. Check often as these burn quickly.


When done transfer to a cooling rack and cool completely.


Store in an airtight container.


Enjoy!




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19 comments:

  1. Wouldn't these crackers be amazing to dunk in some hummus and had with some crunchy vegetables! Looks so good...

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  2. sourdough in a cracker ! now thats new to me, Varada... these look crispy and perfect with a cup of tea..

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  3. Hi Varada! These crackers look amazing. What can I use if I dont have sourdough starter?

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    1. I have not found any substitute for the starter. In my opinion it is the starter that gives it the texture and crunch.

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  4. Adding sourdough starter in crackers makes them more interesting, with some cheese or sauce, i can munch these crackers without any fuss.

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  5. It looks like a Papad, I would love it with some onion and tomatoes.

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  6. Your experiments with these crackers sound so interesting , just like. Scientist !
    The crackers won’t make perfect munch for anytime of the day.

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  7. Crackers make an excellent snacking and this one sounds fantastic...very nicely baked Varada..

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  8. Perfect , i have never baked with besan flour.. Looks super delicious!!

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  9. Sour dough crackers sound interesting and guilt free. Wish to munch those crackers.

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  10. Once I tried besan crackers and found that roasted flour works best. These are delicious treats for sudden hunger pangs.

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  11. Those crackers with chickpea flour and sourdough starter look so inviting and delicious. I think I can eat bowl fulls of these.

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  12. I am loving all your cracker varieties - they are so great to snack on especially with cheese!

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  13. A bowl of Hummus is perfect to go with these tempting crackers!! Loved your bake, feel like picking up one and munching on!!

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  14. Sour dough crackers sounds interesting. I must try this too

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  15. besan crackers look inviting varada, i would love to have a handful with my evening coffee!! Very tempting!

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  16. I make chcikpea flour cookies too and love them. Your sourdough version crackers look great.

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  17. I too made something similar, but did not use sourdough starter. Would definitely love to try with sourdough as It imparts a distinct flavor and the crackers look like they are soft yet crunchy , the perfect bite.

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  18. I am loving these chickpea flour crackers very much. They look so crunchy and bookmarked it.

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