Here comes a savory cracker recipe which is very easy to put together. You can flavor them the way you want and one good thing about these are they are not too rich.
One year back - Eggless peanutbutter swirled chocolate cake
Two years back - Cake decorating basics part - 3
Adapted from - King Arthur Flour
Ingredients:
All purpose flour - 3/4 cup
Chickpea flour / Besan - 1/4 cup
Sugar - 1 tsp
Salt - 1/4 tsp (See Notes)
Red chilli powder - 1/2 tsp or to taste
Garlic powder - 1/4 tsp - optional
Onion powder - 1/4 tsp - optional
Olive oil - 3 TBSP
Water - 2 - 3 TBSP as required
Method:
Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Mix all the ingredients except water. Add water 1 TBSP at a time to make a dough. Dough need not be very smooth, a little bit crumbly will work too. On a lightly floured surface, roll the dough very thin (1/8") or make 12 X 12" square. Cut into 1 - 1 1/2" squares using a pizza cutter or a very sharp knife. Transfer on to the prepared baking sheet. These don't need too much space between them. As long as they are not touching each other, it should be fine. Bake for 10 minutes and then rotate the pan and continue to bake for 5 - 10 more minutes till lightly golden. They will get crisper after they cool down. Cool completely and store in an air tight container for several days.
Notes:
Original recipe suggested to sprinkle with some coarse salt which, I did not follow. I could have increased the salt by 1/8 tsp. Chilli powder was mild enough for us. You could add some herbs of your choice in addition to garlic and onion powder or instead of them.
24 days of the Bake-A-Thon are done. 7 more to go. My fellow bloggers doing this are - Preethi, Veena, Priya.
Enjoy.
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Two years back - Cake decorating basics part - 3
Adapted from - King Arthur Flour
Ingredients:
All purpose flour - 3/4 cup
Chickpea flour / Besan - 1/4 cup
Sugar - 1 tsp
Salt - 1/4 tsp (See Notes)
Red chilli powder - 1/2 tsp or to taste
Garlic powder - 1/4 tsp - optional
Onion powder - 1/4 tsp - optional
Olive oil - 3 TBSP
Water - 2 - 3 TBSP as required
Method:
Preheat the oven to 325 F. Line a large baking sheet with parchment paper. Mix all the ingredients except water. Add water 1 TBSP at a time to make a dough. Dough need not be very smooth, a little bit crumbly will work too. On a lightly floured surface, roll the dough very thin (1/8") or make 12 X 12" square. Cut into 1 - 1 1/2" squares using a pizza cutter or a very sharp knife. Transfer on to the prepared baking sheet. These don't need too much space between them. As long as they are not touching each other, it should be fine. Bake for 10 minutes and then rotate the pan and continue to bake for 5 - 10 more minutes till lightly golden. They will get crisper after they cool down. Cool completely and store in an air tight container for several days.
Notes:
Original recipe suggested to sprinkle with some coarse salt which, I did not follow. I could have increased the salt by 1/8 tsp. Chilli powder was mild enough for us. You could add some herbs of your choice in addition to garlic and onion powder or instead of them.
24 days of the Bake-A-Thon are done. 7 more to go. My fellow bloggers doing this are - Preethi, Veena, Priya.
Enjoy.
This sounds perfect for the crunchy-munchies cravings at tea-time! Am surely going to try this Champa, thanks for the recipe!
ReplyDeleteThis something I could make on our journey we are to undertake
ReplyDeleteMarvellous crackers, cant wait to try..
ReplyDeleteI cannot wait to try these - I have been waiting for an interesting cracker recipe and these look amazing!
ReplyDeletechickpea crackers are my favorite! such an amazing crunch ;) these look great!
ReplyDelete