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 |
Ingredients
- 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
- All-purpose flour, for dusting
- Chaat masala, for sprinkling (optional)
- 3 tablespoons tamarind concentrate
- 1 tablespoon packed light brown sugar
- Pinch of cayenne pepper
- Kosher salt
- 1 tablespoon unsalted butter
- 1 teaspoon cumin seeds, lightly crushed
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup finely chopped red onion
- 1 finely chopped serrano chile pepper
- 1/3 cup packed chopped fresh cilantro, plus more for topping
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 2 tablespoons whole-milk Greek yogurt
Instructions
- 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.
Nutrition Facts
| 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 |
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