Hi there!

Chickpeas. Curry. Crackers. Three things I would never get tired of. Today’s post will feature these chickpea curry crackers, I have made many times without failure. They only use a few ingredients, are really delicious, and come together very easily! The only tricky part is that it is essential to roll the dough as thin as possible, as the thinner you’re able to get your dough, the crispier the end result will be. To achieve this, I find myself balancing on the dough every single time, using my body weight to get the dough as thin as possible. Yup, now you may all imagine me balancing on my cracker dough! These crackers can be eaten with a variety of toppings such as avocado, hummus, you name it! Or, if you have a party, serve them with any dip you like.

Ingredients

(makes about 14 big crackers, or 28 smaller crackers)

• 250 grams / 2 cups chickpea flour
• 
2 tablespoons of curry powder
• 
1 teaspoon baking powder
• 
2 ½ teaspoons of fine sea salt
• 
freshly cracked black pepper, to taste
• 
60 ml / ¼ cup of olive oil (or melted coconut oil for a slightly healthier version)
• 
4-6 tablespoons warm water (about 60 ml/ ¼ cup) 

Toppings
• Nigella seeds (black sesame seeds) as much as needed 

Instructions

Sift the chickpea flour, curry powder, salt, pepper and baking powder into a large mixing bowl so everything becomes well combined. Add the olive oil and mix until the dough gets a bit crumbly. Add the water and mix until the dough comes together into a firm ball. In case your dough does not stick together add some more water (not more than a teaspoon at a time!), until it does. Be careful not to overwork the dough!

Preheat the oven to 175°C / 350°F.

Place the dough onto a sheet of baking paper, and flatten into a disc. If you have a tiny oven (like myself), it may help to divide the batter into 2 separate balls, and bake these in separate batches. Place a second sheet of baking paper on top of the dough. Now here comes the “tricky” part. Using a rolling pin, roll out as thin as you can. The thinner you manage to roll your dough, the lighter and crispier your crackers will be. Just before you are finished, take off the top baking sheet and sprinkle over the nigella seeds, as much as you like. Place the baking paper one last time on top of the dough. Roll a couple of more times, until you are sure the nigella seeds have stuck to the dough. Remove the top layer of baking paper and score the dough into crackers, as big or small as you like.

Place the baking sheet with dough into the oven. Bake for 10 – 12 minutes until the crackers are golden around the edges. I’d recommend you to keep an eye on the oven, as these crackers burn very quickly!