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.



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  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.

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


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