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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 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.
Chickpea Fennel Crackers (Chana Murmura Mathri) Vegan Gluten Free
Chickpea Fennel Crackers (Chana Murmura Mathri). Vegan, Gluten Free. A delicious and easy snack that great with dips and other nibbles.
Ingredients
- 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 Tablespoon chickpea flour
- 1/2 teaspoom 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
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.
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 86kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Sodium: 85mg, Potassium: 111mg, Fiber: 2g, Sugar: 1g, Vitamin C: 0.3mg, Calcium: 18mg, Iron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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
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!