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

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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 Fennel Crackers (Chana Murmura Mathri). Vegan, Gluten Free. A delicious and easy snack that great with dips and other nibbles. #glutenfree #veganricha #vegan

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.
 
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5 from 1 vote

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. 
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Snack
Cuisine: Gluten-free, Vegan
Keyword: glutenfree crackers, homemade crackers, vegan crackers
Servings: 6 servings
Calories: 86kcal
Author: Vegan Richa

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.

Notes

Nutritional value is based on 1 serving

Nutrition

Nutrition Facts
Chickpea Fennel Crackers (Chana Murmura Mathri) Vegan Gluten Free
Amount Per Serving
Calories 86 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 85mg4%
Potassium 111mg3%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin C 0.3mg0%
Calcium 18mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
 
 
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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  8. 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!

    Reply

  9. 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!

    Reply

  10. 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!

    Reply

  17. 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!

    Reply

  18. 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!

    Reply

  19. 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!

    Reply

  27. 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.

    Reply

  28. 5 stars
    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…

    Reply
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