Chickpea Fennel Crackers (Chana Murmura Mathri). Vegan, glutenfree

Chickpea crackers.(Chana Murmura Saunf Mathri). with cooked chickpeas(garbanzo beans), These munchy crisp crackers are super addictive like the Roasted Garam Masala chickpeas I posted last week and simple too.. Mash chickpeas, add salt, pepper, spice of choice and a binder flour, knead and bake! These keep well in an airtight container for weeks. Or make fun shapes.

I made them with several variations. with wheat flour as binder, the crackers have gluten and are easier to handle in case you want to make intricate shapes.
I added half cup whole wheat flour, 1/4 cup oat flour and nigella seeds to about 1 cup of cooked chickpeas for the regular version. I love nigella(Kalonji) in crackers!
The second batch, I had some chana masala  leftover.. so I mashed that up with oats and wheat flour and baked them. The crackers had the tang from the tomato sauce and were super fun. Yes we make chana masala/chole variations, every 10 days or so and some days we do have leftovers.
Then I decided to try a Wheatless version. and came up with these glutenfree Puffed Rice fennel crackers. recipe below.
  • 1 cup chickpeas (garbanzo beans, rinsed and drained if canned. Soaked overnight and pressure cooked till tender, if using dry beans)
  • 1/2+ cup puffed rice (rice krispies)
  • 3+ Tbsps chickpea flour
  • 1/2+ teaspoon salt (depends on the chickpeas you use, the canned ones might already be salted)
  • 1/8 teaspoon black salt(kala namak)
  • 3/4 teaspoon fennel seeds (Saunf) you can also sub other spices like Cumin, carom or nigella seeds or herbs like thyme, basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 Tablespoon olive oil or organic canola oil
Mash the Chickpeas well.
Pulse the puffed rice to get a coarse flour. Add this flour, salt, pepper, spices and oil to the chickpeas and knead for 2 minutes until well combined. Taste test and adjust salt and spice. (Use Wheat flour to make the dough easier to handle in case you want to make intricate shapes)
The dough will be sticky but will mostly fall apart when you try to roll it out. Add chickpea flour and knead to make a non sticky dough.
Depending on the chickpeas used (canned versus cooked), you might not need extra moisture. If the dough it too dry and crumbles, add a few teaspoons of water at a time and knead into a somewhat holding together dough.
Check by pressing a small portion out into a round disc. If it falls apart while pressing, then add a little more Chickpea flour and drops of water to make the dough smoother.
Roll this out between 2 parchment papers into a little less than 1/4 inch thick.
Cut out favorite shapes, or just cut parallel lines using knife or pizza cutter. Dont worry if each piece doesnt separate completely.
Bake at 325 degrees F for 25-35 minutes.
After 15 minutes, break the crackers and move the center ones out.. Keep checking the crackers for crispness. Bake time depends on the thickness of the crackers. The crackers are done as soon as the centers are not soft.
Snack with your favorite chutneys, hummus or dips! or as is or with soups.

These Crackers are headed to Ricki’s wellness weekend, Hearth and soul blog hop and Slightly indulgent Tuesdays. and Vardhini’s Bake Fest event hosted by Sangeetha at Spicy Treats, and Radhika’s lets cook 10

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  1. says

    Thanks Maud.. yes i love fennel in crackers..

    Thanks Julie. i will surely drop by!

    Thanks Junia.. i have been trying to make some quick short fun recipes!

  2. says

    Thanks Shannon, do let me know when u try them!

    Thanks Anh!

    Thanks for proofreading Nisha:))

    Thanks Sangee.. love the collection of baked goods at your fest!

  3. says

    ahhh! I want to make these!

    Too bad for me, I’m eating mostly raw up until Christmas day and then for the rest of December the day after.
    But! I will make these January 1st. I will!

  4. says

    Hmmm, I’d like to try this, minus the fennel because I just don’t like its taste:(

    Following your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma’s Lounge ( ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings. I blog at

    Thanks and have a great day!

  5. says

    Thanks isobelle. i will remind u in jan 😉

    Thanks you Poornima, Reshmi!

    Thanks Raji! yep these go well with any hot beverage! good going with soy milk tea!

  6. says

    Thanks TP, the craggy look is coz of no gluten and is the definitely fun! :)

    Thanks Alpana!

    Thanks Caitlin! yep the rice makes them a bit porous else the crackers can get really hard if baked a bit longer.

    Thank you Olah momma, you can use some other seeds like cumin or nigella!

  7. Pongodhall says

    Lovely. We like good containers with a few of these and a few of those and can just have our own yoghurt, or sides of curry, dips, oh endless possibilities. I love to ravel with a container in my handbag too.


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