Vegan Bites: Besan Paara (seasoned chickpea crackers)

 

My goodness! These are served on the snack cart at beautiful Indian restaurants. Tiny morsels that pack a protein punch with loads of lovely spices to make you think you are traveling on the Silk Road!

Besan Paara

~2c gram/chickpea flour

~pinch asofoetida/hing powder

~1/2t garam masala, turmeric, baking powder

~1t chili powder, salt

~2T cumin seed, dried fenugreek leaves

Mix flour and spices. Add...

~1/4c + olive oil

Mix well with hands until it resembles crumbles and when squeezed, dough maintains shape.

Add a little bit of water to pull dough together.

Allow to sit for 30 minutes covered with damp towel.

Grease two parchment papers. Place dough between and roll 1cm thick. Slice into small diamond shapes. Bake at 350 for 15 minutes (ours required up to 25 minutes to become cripsy.) Because they are oily, you may want to lightly cover with parchment to prevent burning.