After last month’s oats bakes, this month for the Home Baker’s Challenge, Mayuriji came up with some interesting Diwali bakes. Normally, Diwali is associated with sweets, loaded with ghee and rich in all way. But by opting to bake, she wanted to have a healthier Diwali on the offering. As soon as I saw the list, my mind was locked between these wholewheat nankhatais and baked chickpeas. The nankhatais almost won the battle, however some leftover boiled chickpeas which I had while I made the big batch of chickpea salad for a gathering, actually made it easier for me to choose baking these for the challenge. So nankhatais still remain in my big list of to-dos. As of now, I am trying to slow down on my baking – or must I say, that urge of wanting to bake is clearly missing, so I am giving it a rest for the time being. At times, I feel that it is good – I bake, I eat and I put on the calories – that doesn’t sound good always, right? 🙂
I pepped up the basic recipe with some extra spices, making it more like a pizza flavor. All I have to say that these were amazing with a cup of hot chai for a relaxed cozy evening! Off to the recipe…
- 2 cups cooked chickpeas
- ½ tsp paprika powder
- ½ tsp oregano powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Preheat oven to 200 degrees.
- Toss up all the ingredients to coat the chickpeas well.
- Spread out on a large baking tray and bake for 15 minutes.
- Take out the tray and give it a stir. Bake for another 15 minutes.
- Allow to cool slightly. Can be had warm or at room temperature.