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Chickpea Fennel Crackers (Chana Murmura Mathri). Vegan, Gluten Free. A delicious and easy snack that great with dips and other nibbles. Jump to Recipe

Chickpea Fennel Crackers (Chana Murmura Mathri). Vegan, Gluten Free. A delicious and easy snack that great with dips and other nibbles. #glutenfree #veganricha #vegan

Chickpea crackers.(Chana Murmura Saunf Mathri). with cooked chickpeas(garbanzo beans), These munchy crisp crackers are super addictive like the Roasted Garam Masala chickpeas I posted last week and simple too.. Mash chickpeas, add salt, pepper, spice of choice and a binder flour, knead and bake! These keep well in an airtight container for weeks. Or make fun shapes.
 
 
I made them with several variations. with wheat flour as binder, the crackers have gluten and are easier to handle in case you want to make intricate shapes.
I added half cup whole wheat flour, 1/4 cup oat flour and nigella seeds to about 1 cup of cooked chickpeas for the regular version. I love nigella(Kalonji) in crackers!
The second batch, I had some chana masala  leftover.. so I mashed that up with oats and wheat flour and baked them. The crackers had the tang from the tomato sauce and were super fun. Yes we make chana masala/chole variations, every 10 days or so and some days we do have leftovers.
Then I decided to try a Wheatless version. and came up with these glutenfree Puffed Rice fennel crackers. recipe below.
 

Chickpea Fennel Crackers (Chana Murmura Mathri) Vegan Gluten Free

5 from 1 vote
By: Vegan Richa
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 6 servings
Course: Snack
Cuisine: Gluten-free, Vegan
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Chickpea Fennel Crackers (Chana Murmura Mathri). Vegan, Gluten Free. A delicious and easy snack that great with dips and other nibbles. 
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Ingredients 
 

  • 1 cup chickpeas, (garbanzo beans, rinsed and drained if canned. Soaked overnight and pressure cooked till tender, if using dry beans)
  • 1/2 cup puffed rice, (rice krispies)
  • 3 Tablespoon chickpea flour
  • 1/2 teaspoom salt, (depends on the chickpeas you use, the canned ones might already be salted)
  • 1/8 teaspoon black salt, (kala namak)
  • 3/4 teaspoon fennel seeds, (Saunf you can also sub other spices like Cumin, carom or nigella seeds or herbs like thyme, basil)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 Tablespoon olive oil or organic canola oil

Instructions 

  • Mash the Chickpeas well.
  • Pulse the puffed rice to get a coarse flour. Add this flour, salt, pepper, spices and oil to the chickpeas and knead for 2 minutes until well combined. Taste test and adjust salt and spice. (Use Wheat flour to make the dough easier to handle in case you want to make intricate shapes)
  • The dough will be sticky but will mostly fall apart when you try to roll it out. Add chickpea flour and knead to make a non sticky dough.
  • Depending on the chickpeas used (canned versus cooked), you might not need extra moisture. If the dough it too dry and crumbles, add a few teaspoons of water at a time and knead into a somewhat holding together dough.
  • Check by pressing a small portion out into a round disc. If it falls apart while pressing, then add a little more Chickpea flour and drops of water to make the dough smoother.
  • Roll this out between 2 parchment papers into a little less than 1/4 inch thick.
  • Cut out favorite shapes, or just cut parallel lines using knife or pizza cutter. Dont worry if each piece doesnt separate completely.
  • Bake at 325 degrees F for 25-35 minutes.
  • After 15 minutes, break the crackers and move the center ones out.. Keep checking the crackers for crispness. Bake time depends on the thickness of the crackers. The crackers are done as soon as the centers are not soft.
  • Snack with your favorite chutneys, hummus or dips! or as is or with soups.

Notes

Nutritional value is based on 1 serving

Nutrition

Calories: 86kcal, Carbohydrates: 10g, Protein: 3g, Fat: 3g, Sodium: 85mg, Potassium: 111mg, Fiber: 2g, Sugar: 1g, Vitamin C: 0.3mg, Calcium: 18mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
 
 
 
 
These Crackers are headed to Ricki’s wellness weekend, Hearth and soul blog hop and Slightly indulgent Tuesdays. and Vardhini’s Bake Fest event hosted by Sangeetha at Spicy Treats, and Radhika’s lets cook 10
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 1 vote

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33 Comments

  1. Isobelle says:

    ahhh! I want to make these!

    Too bad for me, I’m eating mostly raw up until Christmas day and then for the rest of December the day after.
    But! I will make these January 1st. I will!

    Reply
  2. Richa says:

    Thanks Shannon, do let me know when u try them!

    Thanks Anh!

    Thanks for proofreading Nisha:))

    Thanks Sangee.. love the collection of baked goods at your fest!

    Reply
  3. Richa says:

    Thanks Maud.. yes i love fennel in crackers..

    Thanks Julie. i will surely drop by!

    Thanks Junia.. i have been trying to make some quick short fun recipes!

    Reply
  5. Nisha S. says:

    Sounds, seems, and looks great!
    By the way Richa … line # 4: add* salt 😉 😛 🙂

    Reply
  6. Anh says:

    I really like the idea of this cracker!

    Reply
  7. Shannon says:

    I have been looking for a new cracker recipe now that it’s soup season, and I think this might just be it!

    Reply
  8. Junia says:

    i love how simple and healthy these crackers are! 😀

    Reply
  10. foodfeud says:

    These look so hearty! Great for scooping up more hummus for a meta-snack, ha. I’ve got to try these. The fennel seeds must give a great flavor.

    Reply