The Bake-a-thon continues: Corn-meal and Chickpea Spiced Crackers

Crackers that cracked beautifully!!

Yup, I made a statement with tat!! And if you wonder y am I cracking up, then it is because of a challenge put forth for me to make a healthy version of crackers, which can be eaten anytime, anywhere!! Also, please note, crackers don’t always mean the tasteless but supposedly “super duper healthy” cream crackers!! These cracker sticks are much more flavourful and way healthier than any of the bought varieties.

For quite some time now, I had been thinking about making a healthy snack, but as with any healthy recipe, I was lacking the courage to actually getting to make these. Corn meal and chickpea flours are very nutritious and make a great flavour base along with the complimentary spices. It’s a fun way to start a meal as an accompaniment to soups or a great snack on the table to be served with a dip and cocktails. Guilt free, yet crisp and full of flavours from India!! The ingredients are easy to find in our kitchen while the recipe is real fast and uncomplicated!

Ingredients: 

½ cup chickpea flour (besan)

½ cup corn-meal (this is not the same as corn flour. If you have difficulty finding these in the market, make the recipe with 1 cup chickpea flour. The flavours will vary, but the texture will remain the same!)

1/2 tsp salt

1 tsp sugar (any type will do, I used raw sugar)

1 tbsp dried thyme

1 tbsp cumin (jeera)

1 tsp olive or sesame oil

1/4 cup water + extra if required

1 tsp all purpose flour, to help roll the dough

Method: 

Mix the first 6 dry ingredients together, till it’s well combined. Now make a well in the middle to pour in the oil and water, and knead it to form a pliable dough ball. Knead it well till it stops sticking to the surface and forms a nice smooth ball of dough. Let it rest covered for 5 minutes.

Preheat the oven to 220 degree c and line a cookie sheet with parchment paper.

After 5 minutes, give the dough a couple more turns and with the help of some white all purpose flour (Maida), roll the dough as thin as possible. Cut them into strips and transfer it on the cookie sheet.

Bake these at 220 degrees for 15- 18 minutes, till it’s slightly browned on the edges and crisp all the way. Remove and let it cool.

Amazing with a dip and great with a bowl of hot soup! You can store it up for a week in an airtight container.

Cheers!!