Quick and Savory Chickpea Squares

Chickpea squares are traditionally made with chickpea flour or with combination of rice and lentils. These are commonly known in India as – Dhokla, and served as breakfast or evening snacks.

I have been thinking to create a quick and easy version of this dish for quite sometime and finally made them today! It literally took me less than 10 minutes to combine the ingredients and stick in the oven, and they were ready to come out in about 30 minutes!

Quick and Savory Chickpea Squares

3 eggs

3 Tbsp. coconut or avocado oil or ghee + little extra for greasing the baking pan

4-5 cloves garlic, peeled, roughly chopped

1/2 inch piece of ginger, roughly chopped

3-4 green chilies/jalapeño (optional)

1 table spoon fresh lime juice

1 table spoon maple syrup or any other sweetener (optional)

3/4 cup plain yogurt

1/2 cup chickpea flour (Besan)

1 teaspoon sea salt

1/2 teaspoon turmeric powder

1/4 – 1/2 teaspoon cayenne pepper (red chilie powder) (optional)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

15 oz. can (1.85 cups) chickpeas, rinsed and drained (look for a BPA free can or cook your own beans)

Fresh cilantro for garnish

For Optional Tempering/Tadka:

2-3 tablespoons ghee or oil (coconut or avocado oil),

1 teaspoon mustard seeds,

3-4 green chilies (jalapeño),

A few curry leaves

Preheat oven to 350 degrees F (180 degrees Celsius)

Grease 8×8 square baking pan with coconut oil.

Combine the first 12 ingredients (eggs, oil, garlic, ginger, green jalapeño (if using), lime juice, maple syrup, yogurt, chickpea flour, salt, turmeric, and cayenne pepper (if using)) in a blender and blend until well mixed. Add the rest of the ingredients (baking powder, baking soda and chickpeas) and blend until smooth. Pour the mixture into the prepared baking dish.

Bake in the preheated oven until the top is dry and a tester toothpick comes out clean, about 25- 30 minutes.

Let it cool for 5-10 min. Cut into 16 squares/pieces.

I used a brownie pan, I cut them in half as the squares were big.

Tempering/Tadka: heat up 2-3 tablespoons of ghee or oil, add 1 teaspoon of mustard seeds, let them splatter for a few seconds, the add some curry leaves and green jalapeño. Wait for 10-15 seconds and add chickpea squares, gently stir to coat with the mustard seeds.


Garnish with chopped cilantro.

Serve with green chutney and/or spinach raita.



Share in the comments when you try them!

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