Baked Besan Papdi

25 standard portions

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Ingredients

• 1 cup besan (120 grams, gram flour)
• 1/4 teaspoon ajwain (carom seeds )
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon hing (asafoetida, optional)
• 1/8 teaspoon red chili powder
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon baking powder
• 2 tablespoons oil (30 ml, I used avocado oil)
• 2 tablespoons water (30 ml)

Method

1. Pre-heat oven to 400 F degrees. Line a large baking sheet with parchment paper and set aside.
2. To a large bowl add besan, ajwain, cumin seeds, turmeric powder, hing, red chili powder and salt. Also add the baking powder.
3. Add the oil and mix with your hands. Rub flour between your palms to incorporate the oil well into the flour. Mix until it resembles crumbs.
4. Start adding water, little by little to bring the dough together. Mix until it all comes together and forms a dough.
5. Place the dough between two sheets of parchment paper. Using a roller, roll the dough between the two sheets.
6. Roll the dough into 1/8 inch thick. Then cut into squares (or any shape you like). I used a cookie cutter and cut squares of 1.5 x 1.5 inch.
7. Transfer the papdi/crackers onto a baking sheet lined with parchment paper. You can even pierce them with fork so that they don't rise during baking.
8. Bake at 400 F degrees for 12 to 13 minutes until golden brown and crisp. I would suggest keeping an eye on them from 10 minutes mark, they can burn pretty quickly.
9. Let them cool down to room temperature and then store in an airtight container for 2 to 3 weeks.Serve besan papdi as a snack with chai!