Rice Cracker with Beans

To make rice crackers with beans, start by straining and washing canned beans. Heat oil in a pan and add ginger garlic paste, roasting it until light brown. Then, add half a can of diced tomatoes along with spices and Maggi hot and sour ketchup. Mash the beans slightly and mix them in, cooking for another two minutes. In a separate bowl, combine chopped onion, tomato, cilantro, and green chillies, adding chaat masala. Finally, assemble by placing the cooked beans on rice crackers, topping with the onion-tomato mixture, and garnishing with cilantro.

Yes, rice crackers with beans are an excellent snack for vegetarians. This recipe includes canned beans, which provide a good source of protein, making it a healthy and satisfying option for those following a vegetarian diet.

If you don't have canned beans, you can use cooked lentils or chickpeas as a substitute. Both options will provide a similar texture and protein content. Just make sure to season them well to enhance the flavor in your rice cracker topping.

To store leftover rice crackers with beans, keep the bean mixture and the rice crackers separate. Place the bean mixture in an airtight container in the refrigerator for up to 3 days. The rice crackers should be stored in a cool, dry place to maintain their crispiness. Assemble them fresh when you're ready to enjoy!

Rice crackers with beans pair well with a variety of dips and sides. Consider serving them with guacamole, salsa, or a yogurt-based dip for added flavor. A fresh salad or a side of pickled vegetables can also complement this snack nicely.