Not everything I make this season is about sweets — though those certainly have their place! Sometimes, it’s the savoury nibbles, like these baked, seeded lentil crackers, that bring just as much comfort, especially when they come warm from your own oven, full of good things and no preservatives in sight.
These crackers are my latest little labour of love. Made with red lentils and an assortment of seeds, chilli, and just a hint of curry leaves, they’re crisp, light, and deeply satisfying. There’s something so grounding about making your own snacks — no mystery preservatives, just pantry staples and a bit of time.
They’re not just for the festive season either. In fact, that’s what I love most about them — they work just as well with a cup of afternoon chai on an ordinary Tuesday as they do on a celebratory platter.
Of course, I made a small batch. Just enough to keep in a jar for the week (though let’s be honest — they rarely last that long). These are the kind of things that disappear slowly and steadily, a few at a time, every time someone walks past the kitchen.
It feels good to know what’s gone into them — real food, made mindfully. And that, in itself, feels like a celebration.
Gluten-free
These are gluten-free if made with certified gluten-free ingredients ( especially baking powder, seeds)— always check your labels if you’re sensitive or coeliac.
Continue reading for the full, printable recipe for my Baked, seeded lentil crackers.
All the baking recipes on this website can be found here.
You might also like the following recipes from this website-
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Sunita's World- Life and food
Blog- www.sunitabhuyan.net
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Baked, seeded lentil crackers
Ingredients
- 1 C split red lentils, washed, rinsed and placed in a sieve for 10 minutes
- 2 cloves of garlic
- 5-6 tbsp of mixed seeds ( pumpkin, sunflower etc)
- 1 tsp crushed red chillies ( more or less)
- freshly ground black pepper
- 1 tbsp finely chopped curry leaves
- ½ tsp salt
- ½ tsp baking powder
- 2 tbsp olive oil
- ½ cup warm water ( more or less)
Instructions
- Add the lentils and garlic to a pan and place over low heat.
- Stir continuously until the lentils are dry and crisp; make sure not to burn.
- Transfer to a dish, spread out and cool completely.
- Pre heat the oven at 160 Deg C and line a baking tray with baking paper.
- Add the cool lentils and garlic to a grinder and grind to a powder. I kept mine very slightly coarse.
- Transfer the mixture to a bowl and add the salt, seeds, baking powder, freshly ground black pepper, curry leaves, crushed red chillies and salt. Mix together.
- Add the oil and rub in thoroughly.
- Add water, a little at a time and form a craggy dough. You may need more or less water than mentioned. Add as much as necessary to just bring everything together.
- Divide the dough into 25 -27 portions and shape into balls.
- Place a ball of dough on the lined baking tray.
- Take a small piece of baking paper and place it on top of the ball of dough. Using the flat outside of a bowl, press down uniformly on the piece of parchment to flatten the ball of dough. Repeat for all the remaining portions of dough. Don't worry if the edges are slightly jagged.
- Place the tray in the centre of the pre heated oven and bake for 20 -25 minutes or till the edges are lightly brown. Halfway through, turn them over for even cooking.
- Let them cool for a minute and then transfer to a rack to cool completely.
- Store in an airtight container at room temperature. (Check notes)
Notes
Gluten-free
These are gluten-free if made with certified gluten-free ingredients ( especially baking powder, seeds, spices)— always check your labels if you’re sensitive or coeliac.You might also like to try the following recipes from this website-
Until next time,
Sunita
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