Hmmm. Not the most appetizing of crackers, huh?
My intention for this week was to bake crackers with an Indian influence using different kinds of flour. I made crackers with whole-wheat atta flour and semolina flour, and had chickpea flour left on my list.
I wasn’t really following any recipe or method; just mimicking what I had done for the two previous crackers I made.
I forgot how notoriously sticky chickpea flour (besan) can get. As a result, I had to shape these by hand, when I should have been able to roll it out and cut it into squares or circles. They tasted nice, and had a decidedly Indian flavour because of the ajwain or carom seeds, but they just needed to be thinner.
Oh well. Here’s a picture, and the recipe, either way. Just be sure to add water slowly; so that the dough doesn’t turn into a sticky lump. And be sure to roll it out on a baking sheet. (Again, to avoid sticking.)
BESAN-AJWAIN CRACKERS/CHICKPEA & CAROM SEED CRACKERS
- 1/2 cup chickpea flour
- 1/2 cup atta flour
- 2 teaspoons lightly crushed carom seeds (ajwain)
- 1 teaspoon red chilli flakes
- Salt to taste
- 2 tablespoons oil
- Preheat oven to 180C
- In a large bowl, whisk all the dry ingredients together.
- Make a well in the middle of the flour and add the oil. Pour in the water slowly, mixing with your hand, and knead into a ball. The dough should not be too sticky, so do this part slowly and add just as much water as required to knead into a workable dough. If it does get too sticky, add some more atta flour.
- Shape into a large ball, roll out thinly on a floured surface or baking sheet. Slice into squares, or use a cookie cutter to make circles.
- Place on a baking tray and bake at 180C for about 20 mins till the edges are light brown and crisp looking.