Gluten-Free Salty Crackers with Cumin and Carom seeds (jeera and ajwain)
On a lazy afternoon, you have your to-do list staring at you and you need something to fast track your progress. This recipe brings to you a delightful crunchy kick with a delicious blend of gluten free flours, enriched with cumin and carom seeds. Cumin seeds are a rich source of iron and also function as antioxidants. Carom seeds aid in digestion. The gluten free flours used in this recipe are fiber rich rice flour and protein rich besan.
Why did I use Besan in this recipe?
Besan or chickpea flour is made from dried chickpeas. 1 cup of besan provides you a whopping 20grams of protein! This flour is widely used in the Indian subcontinent both for savory treats and desserts as a thickening and binding agent. The dense nature of besan provides a crispy texture and holds the structure when used in baking.
Pairing mates
As you put these savory treats in the oven to bake, set your pan on stove to make ginger Chai. A hot cup of tea or coffee pairs beautifully with these delicious Gluten-free crackers.
Gluten-Free Salty Crackers with Cumin and Carom seeds (jeera and ajwain)
Equipment
- 1 Rolling Pin
- 1 Silicon Mat or parchment paper
Ingredients
- 1 cup Rice flour certified gluten-free
- ½ cup Chickpea flour (Besan) certified gluten-free
- ⅓ cup Pearl millet flour (Bajra) certified gluten-free
- 1 tsp Red Chilli Flakes
- 1 tsp Salt Iodized
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Carom seeds
- ¼ tsp Baking Soda
- ½ tsp Baking Powder certified gluten-free
- ½ tsp Sugar optional
- 3 tbsp Warm water
- ¼ cup Vegetable Oil
- 2 tbsp Warm milk
Instructions
Spice Prep
- In a small pan on medium heat, dry roast cumin and coriander seeds for 1 minute. This step is required to take away the moisture and give nice toasty flavor to our spices. Set aside to cool.
- In the same pan, roast carom seeds and set aside to cool.
- With a rolling pin, slightly crush the carom (ajwain) seeds. In a blender pot, add in the cumin and coriander seeds and coarsely grind on pulse setting.
Making the Dough
- In a mixing bowl, sieve in the 3 flours, baking powder, baking soda, salt and sugar.
- Add the spices and mix well using a whisk.
- In a small bowl, mix warm water, oil and warm milk. Add this mixture to the bowl with dry ingredients in 2 portions. Use a spatula to fold in the mixture.
Let the Baking Begin!
- Combine the mixture to form a soft dough. Cover the dough with plastic wrap and let it rest for about 10 minutes.
- Preheat the oven to 350 °F
- After 10 minutes, take tablespoon full of the dough, round and flatten them, and place them on a baking tray lined with parchment paper. Lightly prick the crackers with a fork/ spoon. I used a tablespoon to form small incisions.
- Place the tray in the oven and bake for about 12 minutes or until the crackers are a light golden color. Turn off the oven and let the crackers remain in the oven for about 5 minutes.
- Take out the tray and place the crackers on a cooling rack until cool. Then dig in!
