If one has enough patience, these cookies can be tagged as the ones with no sugar, no butter, no all purpose flour or gluten free cookies. These vegan cookies are redolent with Indian flavors and are healthy enough to serve even diabetics. I wanted to bake something interesting to go with our evening tea that tasted like a cross between a crispy cookie and a savory Indian snack and the result was these cookies which my husband and I thoroughly enjoyed. These are probably the best savory version cookies I have baked so far ever since my camaraderie with the oven though I cannot say the same thing about the images. Again these pictures were taken when the sun was fading away in the evening, a setting I am not well versed with. These cookies have a very desirable crispy, crunchy texture if perfectly timed and greatly satisfies the Indian palates.
Ingredients: (Yield 15 cookies)
1 cup chickpea flour / garbanzo flour / besan
1/2 tsp baking powder
1/2 tsp red chili powder
1/2 tsp salt
2 tbsp. crushed kasuri methi (Dried fenugreek leaves)
1/8 tsp turmeric powder
2 - 3 pinches of asafoetida powder
2 tbsp. oil + extra for brushing (I used canola oil.)
2 to 3 tbsp. warm water (I used about 2 tbsp.)
2 tbsp. toasted white sesame seeds
* Sieve chickpea flour and baking powder together.
* Add flour - baking powder mixture, chili powder, salt, turmeric, kasuri methi, asafoetida to the bowl of a food processor and pulse to combine them. Next add the oil and again pulse a couple of times. Then add water gradually and run the food processor until the mixture comes together into a ball. Transfer the mixture to working surface and knead into a smooth dough.
Or combine all the ingredients in a mixing bowl and prepare the dough by hand. (Grease your hands if the dough appears sticky.)
* Preheat the oven to 350 deg F. Grease a baking sheet or line it with parchment paper.
* Place the dough between two pieces of parchment paper (since the chickpea flour is going to be sticky to work with while rolling.) Roll the dough with a rolling pin into about 2 to 3 mm thickness. Remove the top parchment paper and sprinkle sesame seeds and again cover with top parchment paper. Gently roll once so that sesame seeds stick to the dough.
* Cut the dough into desired cookie shapes and place them on the prepare baking sheet.
* Bake for about 14 - 17 minutes or until it starts to turn golden brown around the edges. (They firm up further while cooling.)
* Cool them and store it in an airtight container.