Puff Pastry Crackers with Spiced Chickpeas
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 72, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 10 G., fiber 2 G., cholesterol 3 mg, sodium 110 mg, sugar 3 G.
Calories 72, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 10 G., fiber 2 G., cholesterol 3 mg, sodium 110 mg, sugar 3 G.
These delicious crackers are made with store-bought salt dough. To ensure they're flat, even, and crispy, they need to be baked with a second baking sheet on top. Baked this way, the crackers will easily hold the delicious sweet and spicy chickpea and tamarind filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet frozen puff pastry (250g), thawed
- Flour, for working with dough
- Chaat masala, for sprinkling
- 3 tablespoons tamarind concentrate
- 1 tbsp. l. brown sugar
- A pinch of cayenne pepper
- 1 tbsp unsalted butter
- 1 tsp cumin seeds, lightly crushed
- 1 can (425 g) canned chickpeas, rinsed
- 1/4 cup finely chopped red onion
- 1 finely chopped serrano pepper
- 1/3 cup chopped fresh cilantro, plus extra for sprinkling
- 1 tbsp. freshly squeezed lemon juice
- 0.5 cup + 2 tablespoons whole milk Greek yogurt
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Recipes with similar ingredients: chickpeas, puff pastry, tamarind, serrano pepper, lemon juice, cilantro, red onion, cumin
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). On a lightly floured work surface, roll out the puff pastry into a 25cm square (0.3cm thick). Cut into 16 small squares. Place on an unlined baking sheet and cover with another baking sheet to press the dough into place. Bake with the top baking sheet on for 25–30 minutes. Remove the top baking sheet and sprinkle the dough with chaat masala, if using; let cool.
- Meanwhile, prepare the tamarind sauce.:
In a microwave-safe bowl, combine tamarind concentrate, brown sugar, cayenne pepper, 1 tablespoon water, and a large pinch of salt. Microwave until bubbly, 1.5–2 minutes. Stir and let cool. - Melt the butter in a nonstick skillet over medium-high heat. Add the cumin seeds and cook until they begin to sizzle and pop, about 1 minute.
- Add the chickpeas, then add 1/4 cup water and a large pinch of salt. Cook over low heat until the water has almost evaporated, about 2 minutes. Transfer the mixture to a bowl and lightly mash the chickpeas; let cool. Add the red onion, serrano, cilantro, and lemon juice; season with salt. Stir in 2 tablespoons of yogurt.
- Spread about 0.5 tablespoons of yogurt on each cracker. Top with the chickpea mixture and tamarind sauce; sprinkle with cilantro and chaat masala, if desired.
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