Chickpea Fennel Crackers (Chana Murmura Mathri). Vegan, Gluten Free. A delicious and easy snack that great with dips and other nibbles. Jump to Recipe
Chickpea Fennel Crackers (Chana Murmura Mathri) Vegan Gluten Free
Ingredients
- 1 cup (164 g) chickpeas (garbanzo beans, rinsed and drained if canned. Soaked overnight and pressure cooked till tender, if using dry beans)
- 1/2 cup (7 g) puffed rice (rice krispies)
- 3 Tablespoon chickpea flour
- 1/2 teaspoom (0.5 teaspoom) salt (depends on the chickpeas you use, the canned ones might already be salted)
- 1/8 teaspoon (0.13 teaspoon) black salt (kala namak)
- 3/4 teaspoon (0.75 teaspoon) fennel seeds (Saunf you can also sub other spices like Cumin, carom or nigella seeds or herbs like thyme, basil)
- 1/4 teaspoon (0.25 teaspoon) garlic powder
- 1/4 teaspoon (0.25 teaspoon) black pepper
- 1 Tablespoon olive oil or organic canola oil
Instructions
- 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 look so hearty! Great for scooping up more hummus for a meta-snack, ha. I’ve got to try these. The fennel seeds must give a great flavor.
Delicious n perfect…
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Erivum Puliyum
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
i love how simple and healthy these crackers are! 😀
I have been looking for a new cracker recipe now that it’s soup season, and I think this might just be it!
I really like the idea of this cracker!
Sounds, seems, and looks great!
By the way Richa … line # 4: add* salt 😉 😛 🙂
thats so healthy and wonderful choice…crackers look so crunchy and yummy…thank you so much for linking it to the event…
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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!
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!
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!
The crackers look wonderfully crisp…great recipe!
This looks crisp and flavorful….Love it
You are so creative girl…these mathris look really lovely..and I will love to have them with my new addiction- soy masala tea 🙂
Really interesting crackers, R, and so healthful. Love the craggy look and the flavors you’ve added
Very healthy, delicious & crunchy crackers……..awesome recipe.
i love the combo of chickpeas and puffed rice! brilliant!
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 ( http://olahmomma.com/momlounge ) 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 http://olahmomma.com
Thanks and have a great day!
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!
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!
I will keep this recipe in mind the next time I have chickpeas to use up! I like having something easy to make to eat dips and hummus with!
You’ve outdone yourself in photography Richa! 🙂 Stunning pics of the dish! Looks yum!
Do go through the rules & link it to my event – Jingle All the Way (link below) if possible 🙂
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These crackers sound delicious and I love all the possible variations you have suggested as well! Great photos too! Thank you for sharing this post with the Hearth and Soul hop.
Those look great! I always forget about fennel, so yummy and great for digestion.
Thanks Genevieve, April, Kavi and Brittany.
Yes fennel is great for digestion! esp with all these beans:)
I love how you’ve used rice puffs! I *still* have some of my box of rice bubbles left. They never end!! 😛
Super protienious delicous!!! I am tagging this..
http://cumincoriandercardamom.wordpress.com/recipes-i-love/
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.
I used this recipe to use up some okara instead of using chickpeas. I’m sure it will be better with chickpeas and I will make it that way in future, but it worked great with okara, and anyone who makes their own soymilk/tofu etc is grateful for any ideas for what to do with that stuff XD.
I ground the beans and squeezed the soymilk out really well to get fine, dry okara. I didn’t have any puffed rice so I used all chickpea flour. I also added a generous quantity of chaat masala (made to your recipe 🙂 ) instead of just kala namak.
The only problem with the result is resisting eating them all before I’ve made the dish I want them to accompany…
sounds aewsome!