JEERA + KALI MIRCH KI NANKHATAI

BESAN JEERA AU KALI MIRCH KI NANKHATAI

Chickpea is one of the main sources of protein ina predominantly vegetarian country, India. In fact they are very creative when it comes to innovative use of chickpeas,beans and legumes from elaborate curries to delicious snacks to luscious desserts. Besan is widely used is savory snacks called namkeen or Farsan. Chcickpea flour is seasoned with a variety of spices and fried or sometimes baked or steamed. Besan or chickpea flour is not exactly made with ground up chickpea, it is yellow split peas. Not a big deal but just saying. Anyway these crackers are one of my favorite uses of chickpea flour.

I used Bob’s RedMills garbanzo flour I really liked the quality and texture, it perfectly lends to itself to this recipe. These crackers are very crispy, nutty, full of protein and high in fiber. I paired it with a hot avocado hummus to balance the flavors and they are delicious as a snack.  You don’t really need a dip, they are good by themselves too and travel really well. Because they have no preservatives I recommend eating them within 3-4 days if they last that long.

If you can’t find dried fenugreek leaves uses any dried herb you like. Thyme, cilantro, rosemary, garlic powder all work well. I like a little Indian touch of cumin, cracked pepper and fenugreek leaves.

 

BESAN JEERA AUR KALI MIRCH KI NANKHATAI

Here’s the recipe.

• 2 cups garbanzo bean flour
• 2 tablespoons extra virgin olive or avocado oil, plus more for brushing
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 cup water + A little extra as needed
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek leaves also called kasuri methi
• 1/2-3/4 teaspoon cracked pepper
• maldon sea salt for garnishing
• 2 tablespoons toasted sesame seeds

make the dough

• Preheat the oven to 350 F.
• In a large bowl, whisk the garbanzo bean flour, sesame seeds, cumin seeds, black pepper, fenugreek leaves, with the salt and baking powder until combined.
• Rub the olive oil into the flour till crumbly. But no clumps.
• Add the water little by little until the mixture comes together into a firm but soft dough. If your dough is still dry, add more water by the 1/2 tablespoon until dough ball has formed.
• Knead the dough for 5 minutes till smooth. Cover and let it rest for 10 minutes.
• On a flat work surface with two pieces of parchment paper place one piece of dough on top of one piece of parchment, flatten the dough with your palm.  Cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin.
• Cut the sheet into diamond wedges or into 2inch strips.
• Carefully separate them and place on the baking sheet ( I use the same baking shee used for rolling out.
• Bake for 18-20 minutes. Rotate the tray halfway through – crackers will be lightly browned on the edges when done.  remove from oven and let crackers cool. The crackers crisp as they cool.
• Crackers can be stored in an air-tight container at room temp for up to 3-4 days.

  For the avocado hummus

• blend 1/2 a can of chickpeas with 2 scooped pitted avocados, seasalt, 1 chopped jalepeno, juice of 1 whole lemon, 1/2 cup chopped cilantro to a smooth dip.