Recipe- Easy To Make Besan Papdi

Besan papdi are gluten free vegan savory chickpea crackers with a touch of Indian spices. These are so flaky, crispy, delicious and just perfect with masala chai. These crackers are easy to make, ready in 30 minutes and requires just 10 ingredients.

Ingredients

1 cup chickpea flour besan
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon carom seeds ajwain
1/2 teaspoon cumin seeds
1 tablespoon white sesame seeds
2 tablespoons oil
1/4 teaspoon baking powder
1/2 teaspoon sugar
1 teaspoon salt
1/3 cup water or less

Method

- To begin with preheat oven at 400 F or 200 C. Add 1 cup chick pea flour or besan in a large mixing bowl.

- To the bowl add 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/4 teaspoon baking soda, 2 tablespoons oil, 1/2 teaspoon carom seeds or ajwain, 1/2 teaspoon cumin seeds, 1 tablespoon sesame seeds.

- Mix very well with a spoon to coat the oil well with the flour.

- Add water little by little and form a stiff dough. Do not knead the dough, just bring it together like a pie crust dough.

- Divide the dough into 2 big balls and placed them on a large piece of parchment.

- Cover the dough with another piece of parchment and roll into a circle of 1/6 "thickness using a rolling pin.

- Using a pinwheel cut into squares or diamonds. Transfer the parchment to a large baking sheet.

- Bake in the preheated oven for 10-12 minutes or until the edges turn slightly crispy and the crackers are dry.

- Cool thoroughly in a wire rack, store in airtight containers. Serve besan papdi with tea.