Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Puff Pastry Crackers with Cumin-Spiced Chickpeas
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 16 puff pastry crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 72
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 3 mg
- Sodium
- 110 mg
How you prep your puff pastry goes a really long way in making these rich, flaky and tasty crackers. Baking the puff pastry between two sheet pans weighs it down and helps it bake as flat as possible. This will ensure that your crackers can handle the delectable spicy-sweet chickpea and tamarind topping.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 16 puff pastry crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 72
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 3 mg
- Sodium
- 110 mg
Ingredients
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Directions
- Preheat the oven to 400˚ F. Roll out the puff pastry on a lightly floured surface into a 10-inch square (1/8 inch thick). Cut into 16 small squares. Place on an unlined baking sheet and top with another baking sheet to press down the dough. Bake (with the top baking sheet in place) until browned, 25 to 30 minutes. Remove the top baking sheet and sprinkle the pastry with chaat masala, if using; let cool.
- Meanwhile, make the tamarind sauce: Mix the tamarind concentrate, brown sugar, cayenne, 1 tablespoon water and a big pinch of salt in a microwave-safe bowl. Microwave until bubbling, 1 1/2 to 2 minutes. Stir, then let cool.
- Melt the butter in a nonstick skillet over medium-high heat. Add the cumin seeds and cook until sizzling and starting to pop, about 1 minute. Stir in the chickpeas, then add 1/4 cup water and a big pinch of salt. Simmer until the water is mostly evaporated, about 2 minutes. Pour the mixture into a bowl and lightly mash the chickpeas; let cool. Stir in the red onion, serrano, cilantro and lemon juice; season with salt. Stir in 2 tablespoons yogurt.
- Spread about 1/2 tablespoon yogurt on each cracker. Top with the chickpea mixture and tamarind sauce; sprinkle with more cilantro and chaat masala, if desired.
