Monday, August 3, 2020

Whole Wheat Lavash Chips (No yeast Recipe)

Lavash is a thin, large & soft flat bread originating from Armenia. It is a also a part of mediterranean cuisine in Turkey, Azerbaijan, Iran & other countries surrounding Caspian Sea. Typically the soft lavash bread is made in Tandoor or clay oven.

In this post we will be making Baked Lavash Chips at home using our Microwave oven / OTG. Lavash chips or crackers is a perfect party or binge watch snack recipe, perfect to go with any kind of dip. These Lavash chips are crispy, crunchy and healthy too as we have made them using whole wheat flour. This is a no yeast recipe and VEGAN too.

These Lavash chips can easily be made with just few ingredients at home. The recipe is adapted from original lavash soft bread recipe which uses flour, salt, oil, water and sometimes yeast & sugar. We will not be using yeast & sugar in making these Lavash crackers. One of the key highlights is the generous sprinkling of sesame seeds on top which not only gives them a beautiful appearance but enhances the taste.
I usually accompany these crispy lavash chips with homemade hummus. I find this combo such a great alternative to regular deep fried chips or snacks with mayonnaise. As hummus is made using boiled chickpeas and lavash is made using whole wheat flour, in combination with olive oil & sesame seeds this is a delicious healthy snacking option. You can checkout a few dip recipes below that go very well with these crackers:
I have used Red Chilli Flakes as seasoning but you can use other herbs/spices too like Oregano, Thyme, Garlic powder or even Indian spices like cumin or carom seeds. For sprinkling on top, sesame seeds (Til) & Nigella seeds (Kalonji) have been used. If you have Black sesame seeds you can use them too.

The lavash dough is simple to make, just make sure you knead it well & give it time to rest (explained in steps below). The dough should be rolled as thinly as possible. Thinner you roll them crispier they will turn out. You can make these lavash chips ahead of time & store it in airtight container. Store them only when they have cooled down completely.

In case you try this Lavash chips recipe & share it on your social media accounts, then do tag us on Instagram or Facebook. Every feedback & shared image means a lot & encourages us to come with more such easy & tasty recipes. Also, we have a Youtube channel you can Subscribe it too for food videos. Hope you will like this recipe!!

List of Ingredients :

  • Whole Wheat Flour - 1 cup
  • Salt - 1 tsp (to taste)
  • Red Chilli Flakes - 1/4 tsp
  • Olive Oil-1 tbsp
  • Warm Water - 1/2 cup
  • Sesame Seeds (Til) - 2 tsp
  • Nigella Seeds (Kalonji)-1 tsp
  • Olive Oil - For brushing
  • Water - For brushing

Steps To Prepare:

In a mixing bowl, add whole wheat flour, salt & red chilli flakes in a bowl. If you dont want to add red chilli flakes add any other herb of your choice. Mix well.
Make hollow in centre of flour & add warm water and olive oil in it.
Using your fingers first mix all the ingredients & then knead to form a soft dough.
Cover this dough with a damp kitchen towel/cloth & let it rest for 30-40 minutes.
Whenever you are ready to make the chips, set the oven for preheating at 180 degree Celsius. If you are using OTG, then turn the TOAST mode on (both rods on). By the time oven is preheating lets move to next step.

Divide the dough in two equal parts. We will use one part first & for the time being leave the second part covered with damp cloth. Roll the dough into a ball & then flatten it between your palms. Now sprinkle some flour on your kitchen counter & roll it as thinly as possible in roughly rectangular shape. It should become slightly translucent.
The trick is to thinly roll the dough. Those parts that will remain thick will not crisp up properly so try to roll as evenly as possible.

Brush some olive oil on the baking tray & transfer this sheet on it.
Make holes in it using a fork or knife. This act of pricking the dough is called 'docking' which prevent it from rising during the baking process.
Cut the rolled dough in triangular pieces. If you want, you can chop off the excess from sides. Brush some water on them.
Sprinkle sesame seeds & nigella seeds on them. Gently pat it with fingers so that seeds stick to the dough. Don't put too much pressure while tapping.
Bake these lavash chips at 180 degree Celsius for 10-12 minutes till the corner start turning golden brown. Keep an eye after 10 minutes.
Bring them out of oven & let them cool completely before serving. You can also making them in advance & store in airtight container.
Enjoy these crispy lavash chips with any dip of your choice. Here I have served it with Roasted Beetroot Hummus.

Friday, July 31, 2020

Eggless Almond Flour Cookies (Vegan & Gluten Free)

Eggless Almond Cookies are delicious cookies with crispy edges & soft chewy insides made using almond flour. This cookies recipe is Vegan & Gluten Free. It is a quick & simple recipe which can be made in just 15-20 minutes.

Generally we use wheat flour or All purpose flour (Maida) in making cookies but in this recipe we have replaced it with Almond Flour. Please do not get confused between Almond flour & Almond meal as they are different. 'Almond flour' is made using blanched & peeled almonds whereas 'Almond meal' is made by coarsely grinding the almonds with their peels on. I found this Almond flour packet on shelf while grocery shopping and thought to give it a try by using in day-to-day recipes.
Almond Flour is a great alternative for traditional wheat flour especially for people with celiac disease (gluten intolerance) as it can be used in cakes, cookies, macarons & thickening of curries etc. It is also suitable for Paleo or Keto diet cooking as it is low in carbs & high in healthy fats. Also, almonds are rich source of Vitamin E & proteins which are essential for eyes, hairs & skin health.

These paleo cookies requires just 3 ingredients & 20 minutes of your time. These are perfect as snacks or in breakfast. In fact I sometimes even eat it to satiate by sugar cravings too. I have also used peanut butter in these egg free almond flour cookies recipe. As almond flour has not much flavour of its own, peanut butter not only acts as binding agent but also give a nice taste to cookies. It will be healthier if you use homemade peanut butter as store bought ones are mostly loaded with sugar & saturated fat. Peanuts are also nutrient dense as they contain vitamins, magnesium, potassium, proteins & healthy fats.

As sweetener I have used Dates syrup but you can use maple syrup too. Dates are highly nutritious as they are loaded with vitamins, minerals & antioxidants. They are great in aiding bowl movements & maintaining skin health. Once your cookie dough is ready, I would advice tasting it once to adjust the sweetness as per your taste.  The dough tastes so good that you won't even mind eating it raw 😄

The cookies will be slightly soft with chewy texture. I am sure kids are going to love them in their lunch box or with a glass of milk. You can even customise these cookies by adding nuts, seeds or chocolate chips. They are so easy to make and you can even involve kids during preparation. You can give any shape to cookies as you want.

One of the main things to take care while baking is to not over-bake the cookies as they turn dark really quick. The total baking time is 10 minutes so keep an eye after 8th or 9th minute as the temperature & oven performance varies from model to model.

If you are looking for gluten free cakes, then do check out the recipe link below :

All the baking recipes on this blog are egg free. You may like:
Hope you will like this recipe. In case you try it & post it on social media, don't forget to tag us on Facebook or Instagram. We also share recipe videos on Youtube channel 'Kuch Pak Raha Hai'. Please check it out too !!

List of Ingredients : (Makes 10 cookies)

  • Creamy Peanut Butter - 1/3 cup
  • Almond Flour - 1 cup (~100 grams)
  • Dates syrup-2 tbsp (You can use maple syrup too)

Steps To Prepare:

Take peanut butter in a microwave safe bowl.
Peanut Butter :
Microwave it for 30 seconds. We are doing this step in order to soften the peanut butter as it helps during mixing.
Add dates syrup to this peanut butter bowl. If you are using unsweetened peanut butter then you may need to add a little more depending on how much you want these cookies to be sweet. Mix well.
Add Almond Flour to this mix. Mix it well with a spatula & form a dough out of this mix. Taste this dough once and you can increase the quantity of sweetner as per your choice.
Almond Flour :
Divide the dough into 10 equal parts & roll them between your palms to form smooth balls.

In this step you can either flatten these cookie balls between your palms & give them shape of cookies. I have here used one of my manual grater attachments & pressed it over these balls to give them this shape.
Transfer them on a parchment paper & chill them in refrigerator for 20 minutes to set properly.
Whenever you are ready to bake, set your oven for pre-heating at 170 degree Celsius. By the time oven is preheating, take these chilled cookies out of the fridge & leave them outside. Once the oven is preheated, bake at 170 degree Celsius for 10 minutes. Don't leave them any longer as they turn brown really quickly.

After baking, bring the tray outside & let them cool down for 10-15 minutes. They may seem soft initially but will harden up on cooling. After 15 minutes shift them on a wire rack & leave there to cool down completely. These cookies will have crunchy edges & soft insides. Store them in airtight container once cooled.
 Enjoy these yummy Almond flour cookies as snack or in breakfast!!

Friday, July 24, 2020

Classic Hummus and Beetroot Hummus

In this post there will be two recipes:

• Classic Hummus
• Beetroot Hummus

Hummus is a popular Lebanese dip or spread made using boiled chickpeas blended with lemon juice, garlic & tahini drizzled with olive oil.  This creamy dip is part of staple diet in most middle eastern home & is served with pita bread/chips, kebabs, falafel, shawarma or even salads (Tabbouleh).

To be honest, my first experience with hummus was not so good. I tasted it at a restaurant in Delhi &  it was too dry & almost chalky in smell/taste . Since then I had made the opinion that hummus is a dry dip & whenever everyone said that they loved hummus I thought maybe it's my own taste preference that I am not liking its taste & texture. Recently on our trip to Istanbul✈, we ordered few snacks & as expected they brought hummus with it too. With due resistance, I dunked corner of my pita chip in it & tasted once again but this time I was taken aback as the hummus tasted so creamy & soft, almost melt in the mouth. After this on our entire trip, I had hummus repeatedly & liked it every time !!

Travel not only unwinds & relaxes your soul but also inspires you in so many ways. Most of my food inspirations come from the dishes which I eat during travelling. I find immense joy in trying to replicate those recipes as I not only learn something new but kind of re-live a part of time I enjoyed the most. After coming back home, I read about how authentic hummus is made & kept trying the recipe till I got the taste that I got from hummus tasting in Istanbul😍. 

In my opinion, Classic chickpeas hummus is one of the easiest & healthiest spreads to make. It turns out so lite & creamy that you even won't mind having it over toasts or as a dip for snacks. It is a perfect combination of proteins from chickpeas & healthy fats from extra virgin olive oil. I have made this classic hummus recipe from scratch that includes Tahini too.

Also, a variation using beetroot has been shared which will further enhance the nutritional value of hummus. You can use boiled, steamed or roasted beetroot in this recipe. I am sharing the method for roasting the beetroot. Roasting brings out the sugar in beetroot while removing its slightly pungent taste. I generally roast beetroot as I find it more fuss free.

All the steps with images has been shown in detail but still if you have any doubts feel free to drop in comments.

To make perfect creamy hummus sharing few key points:

1. Let the chickpeas cool down completely before you start making hummus out of it. It would be better if you could keep it in fridge for 1-2 hours. You can even used canned chickpeas instead.

2. For silkier texture, peel the boiled chickpeas before blending it to make hummus. Yes the step sounds painstaking but it has a noticeable effect on texture. However its an optional step.

3. Don't add too much garlic as we don't want its flavour to be overpowering the senses. Also, as we are using fresh garlic cloves, it reduces the shelf life of hummus.

4. Excess of anything is bad. Same applies while using the ingredients in hummus. Too much of Tahini or cumin powder can make hummus bitter. So keep the quantities in check.

5. Don't add too much of salt & lemon in one go. Add some of it while blending, taste the final result & then adjust it according to your taste.

6. One of the important trick is to use the water in which chickpeas where boiled. Chill that water & then use it while making hummus. For many of you who are unaware, this water is basically "Aquafaba" & is used to bring light fluffy texture in baked goods. 

7. For making beetroot hummus, you can used boiled, steamed or roasted beetroots. I have used roasted beetroot & have explained the process of roasting in detail. Use it for hummus once it has cooled down completely.

8. There are two types of sesame seeds - Hulled & Unhulled. Hulled seeds are those from which outer covering has been removed. We have used hulled sesame seeds in making tahini & then same tahini is used for making hummus.

9. Use Extra Virgin Olive oil for best taste.

Hope you would like both - Classic Hummus & Beetroot Hummus recipes. If you try these recipes, do tag us on Facebook or Instagram. You can also Subscribe to our channel on Youtube for more such yummy recipes.

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Tahini is one of the key components of Hummus. It is a kind of spread or paste made using sesame seeds & is used in many middle eastern recipes. For making Tahini hulled sesame seeds are used. Hulled seeds are those seeds whose outer covering has been removed. You can buy Tahini jar from store or can make it at home very easily. Some people add sesame seeds directly while blending chickpeas but I would suggest to make Tahini using sesame seeds first and then use that paste in making hummus for authentic taste & creamy texture.

List of Ingredients for Tahini :

  • Sesame Seeds (Hulled) - 1 cup
  • Olive Oil-3 to 4 tbsp
  • Salt-1/4 tsp

Steps To Prepare:

Roast the sesame seeds for 5-7 minutes till they turn slightly golden in colour. We don't want to roast them too much as otherwise tahini will turn bitter. The seeds should just release their aroma.
Let the sesame seeds cool down completely.
To make tahini, add these cooled down roasted sesame seeds in a grinding jar. First dry grind them. Then add 2 tbsp of Olive oil and blend once again. Now start adding olive oil little by little. The quantity of olive oil slightly varies depending on the quality of sesame seeds. If they are of good quality they will release some oil of their own too. In some cases, when the seeds are old or the oil has already been extracted from them you might need to add more olive oil. Grind them till they gain smooth paste like consistency.

Classic Hummus

Ingredients for Classic Hummus :

  • Boiled Chickpeas - 1 cup
  • Garlic cloves- 2
  • Tahini Paste-2 to 3 tbsp
  • Lemon Juice- 2 tbsp
  • Olive Oil-1 tbsp
  • Salt-1/2 tsp ( or to taste)
  • Cumin Powder-1/4 tsp
  • Water (in which chickpeas where boiled)- 4 tbsp
For Garnishing:
  • Paprika Powder (Red Chilli)-1/4 tsp
  • Olive oil- for drizzling on top
  • Few boiled chickpeas 

Steps To Prepare:

Soak the chickpeas overnight or for at least 5 to 6 hours. Discard the water in which they were soaked. Transfer these soaked chickpeas in pressure cooker & add fresh water to it such that its level is little above the chickpeas. Pressure cook them for 2 to 3 whistles and them keep them on low flame for 20-30 minutes in order to boil them. Let the chickpeas (& the water in which they were boiled) cool down completely & preferably keep them in fridge for 1-2 hours. If you are using tinned chickpeas then skip this step.
In a blending jar, add tahini paste, lemon juice & garlic cloves. Blend them well. We are not adding chickpeas in this step as we want the garlic & tahini to combine evenly.
Now in the same jar, add boiled chickpeas, olive oil, salt & cumin powder too. We will gradually add 'Aquafaba' (the water in which chickpeas were boiled) while blending the chickpeas. Aquafaba has the tendency to become light & fluffy when whipped. This will help in making the hummus light & fluffy.
In between blending do scrape off the chickpeas from the sides of the jar.
Repeat this 2-3 times & keep blending till you get perfectly smooth hummus.
Wonderchef Nutriblend :

Beetroot Hummus

Ingredients for Beetroot Hummus:

  • Medium Beetroot-1 (roughly 50-60 grams)
  • Boiled Chickpeas - 1 cup
  • Garlic cloves- 1
  • Tahini Paste-2 tbsp
  • Lemon Juice- 2 tbsp
  • Olive Oil-1 tbsp
  • Salt-1/2 tsp ( or to taste)
  • Cumin Powder-1/4 tsp
  • Water (in which chickpeas where boiled)-3 tbsp
For garnishing:
  • Sesame seeds-1/4 tsp
  • Few Boiled chickpeas
  • Olive Oil- For drizzling

Steps To Prepare:

Soak the chickpeas overnight or for at least 5 to 6 hours. Discard the water in which they were soaked. Transfer these soaked chickpeas in pressure cooker & add fresh water to it such that its level is little above the chickpeas. Pressure cook them for 2 to 3 whistles and them keep them on low flame for 20-30 minutes in order to boil them. Let the chickpeas (& the water in which they were boiled) cool down completely & preferably keep them in fridge for 1-2 hours. If you are using tinned chickpeas then skip this step.
Wash the beetroot well while scrubbing off all the dirt & impurities over it. Chop off the top & the bottom part of beetroot as shown in image. Place them in a foil paper, drizzle some olive oil & salt over them. Dont worry about peeling them as it will be easily done once they are roasted.
 Wrap them in remaining foil paper completely & transfer this in a preheated oven. Bake them at 200 degree Celsius for 30-40 minutes. 
The time varies slightly depending on the size of beetroot. Mine got cooked in 40 minutes. To identify whether beetroots are ready or not, check with a knife. It should smoothly pierce into & out of it. You can easily peel off the outer layer now. Let these beetroots cool down completely. I have used only 1 beetroot in this recipe.
In a blending jar, add this chopped roasted beetroot, tahini paste, lemon juice & garlic clove. Blend them well.
In the same jar, add boiled chickpeas, olive oil, salt & cumin powder too. We will gradually add 'Aquafaba' ( the water in which chickpeas were boiled) while blending the chickpeas. Aquafaba has the tendency to become light & fluffy when whipped. This will help in making the hummus light & fluffy.
In between blending, do scrape off the chickpeas from the sides & bottom of blender. Repeat this 2 or 3 times till you get smooth creamy consistency.

Enjoy these delicious flavourful hummus recipes with pita chips, pita bread or with falafel !!

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