Monday, April 4, 2011
Vegan Gluten free Baked Chakli (Spritzed Savoury Crisps)
These spiky savoury rounds have always been a favourite. My mother used to make them in great quantities and store them in this really large air tight stainless steel box to nibble on.
To make them we need,
1/3 cup Chickpea Flour
1/3 cup Rice Flour
1/3 cup Rice Semolina
4 Tablespoons Vegetable Margarine
1/4 to 1/2 cup of Warm Water
1 teaspoon Asafoetida
1 teaspoon Sesame Seeds (skip in case of seed/ nut allergies)
1/2 teaspoon Carom Seeds
1/2 teaspoon Cayenne Pepper Powder
Salt to taste
What To Do
Sift the dry ingredients to mix them and add the seeds and spices.
Add the margarine slowly till the mixture resembles bread crumbs.
Gradually add spoonfuls of warm water kneading constantly to get a soft dough.
Leave the dough to rest a while covered while the oven is heated to 200 degrees C on fan forced setting. Line a baking tray with greaseproof paper.
Spritz out whorls of the dough straight onto the greaseproof paper.
Bake for 18 - 20 minutes at 160 degrees C.
Cool completely before storing in an air tight box.