Gluten-free, low-carb and vegan, these Almond Flour Masala Crackers are crispy and spiced with spices like turmeric, chili powder. They are great to munch on as such or enjoy with dips like hummus and guacamole!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 25
  • Category: Snack
  • Cuisine: American, Indian

Ingredients

  • 1 cup almond flour (112 grams, use fine almond flour and not almond meal)
  • 1 tablespoon flaxseed meal (7 grams)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ajwain (carom seeds)
  • 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
  • 1/8 teaspoon red chili powder (or add more to taste)
  • 1/4 + 1/8 teaspoon salt
  • 3 tablespoons water (45 ml)

Method

  1. To a large bowl, add 1 cup almond flour and 1 tablespoon flaxseed meal. Then add the spices- 1/4 teaspoon each of turmeric and ajwain, 1 teaspoon crushed kasuri methi, 1/8 teaspoon red chili powder (or add more if you prefer spicy). Also add 1/4 + 1/8 teaspoon salt. Stir everything together using a whisk.
  2. Now, add 3 tablespoons of water and mix using your hands. Bring everything together, the dough will feel a little wet (not too wet though). Cover the bowl with a plate and let it sit for 5 minutes, this helps in the almond flour and flaxseed meal absorbing the water. Pre-heat oven to 350 F degrees.
  3. After 5 minutes, remove the dough from the ball and place it on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Then using a rolling pin (I used one which comes with thickness rings which makes it really easy to roll to desired thickness) roll the dough to 1/6-inch thickness. Cut into approx. 2 inch squares using a pizza cutter or knife.
  4. Lift the parchment paper with the crackers and place onto the baking sheet.
  5. Bake at 350 F degrees for 30 to 33 minutes or until the crackers are browned and crispy. The ones at the edges will bake faster (compared to the ones in the center) so you might want to check them at 25 minutes mark and remove them if they are getting too browned. When done, the crackers should be completely crisp, check the center if it feels soft, they need more time. Separate them carefully once cooled. Store in an airtight container at room temperature. They will be good for couple of weeks.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.