{"id":4711,"date":"2018-05-25T03:58:23","date_gmt":"2018-05-25T10:58:23","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=4711"},"modified":"2023-08-25T17:24:51","modified_gmt":"2023-08-26T00:24:51","slug":"chickpea-cracker-w-cumin-cracked-pepper","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=4711","title":{"rendered":"JEERA + KALI MIRCH KI NANKHATAI"},"content":{"rendered":"\n

BESAN JEERA AU KALI MIRCH KI NANKHATAI<\/strong><\/p>\n\n\n

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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.<\/p>\n

I used Bob\u2019s 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. \u00a0You don\u2019t 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.<\/p>\n

If you can\u2019t find dried fenugreek leaves uses any dried herb you like. Thyme, cilantro, rosemary,\u00a0garlic powder all work well. I like a little Indian touch of cumin, cracked pepper and fenugreek leaves.<\/p>\n

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BESAN JEERA AUR KALI MIRCH KI NANKHATAI<\/strong><\/p>\n

Here’s the recipe.<\/p>\n