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Crunchy Crispy Chickpeas

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


For Soaking Chickpeas/Kabuli Chana:
• 1/2 Cup Dried Chickpeas
• 1/4 Tsp Baking Soda
• Water

For Cooking Kabuli Chana:
• 1/2 Tsp Salt
• Oil For Deep Frying

For Seasoning:
• Salt To Taste, Or To Taste
• 1 Tsp Red Chili Powder (Lal Mirch Powder), Or To Taste
• 1 Tsp Amchoor Powder (Dried Mango Powder), Or To Taste
• 1 Tsp Mint Powder (Pudina Powder), Or To Taste
• 1/2 Tsp Black Salt


For Soaking Chickpeas/Chana:
1. In a large bowl, place the dried chickpeas (Kabuli chana).
2. Rinse it well and add enough water to soak the chickpeas. Water should be about 3-5 inches above the chickpeas.
3. Add about ¼ tsp of baking soda and give it a nice stir.
4. Soak it 6-8 hours or overnight. Chickpeas will absorb the water and would become double in size after soaking.
5. Pour the chickpeas into a strainer over a large bowl or in the sink. Rinse thoroughly under running water.

For Cooking Chickpeas/Chana:
1. Add soaked chana to a pan along with 1 cup of water and some salt. Cover and let it cook on medium-high heat for about 10 minutes. (Or pressure cook it for 1 whistle.)
2. Chana should be tender but not too soft.
3. Turn off the heat, and remove excess of water.

For Drying Chickpeas/Chana:
1. Arrange cooked chickpeas in a single layer on a muslin cloth or on a kitchen towel.
2. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels.
3. Let it dry in the shade for 2-3 hours. (They should look matte and feel dry to the touch. There shouldn’t be any moisture when you fry chickpeas, so try to get them as dry as possible. Otherwise, you’ll get flare-ups when you add chickpeas to the heated oil.)

For Frying:
1. Now heat your vegetable/frying oil in a deep pan over medium-high heat.
2. Add the chickpeas and let them fry for 7-8 minutes.
3. Once they float on the surface turn the heat to medium-low and fry them until they go golden brown.
4. Remove them with a slotted spoon and place them on paper towels to remove the excess oil.
5. Add all the spices when they are slightly warm and mix well.
6. To store, let them cool completely before storing them in an airtight container.
7. The chickpeas stay crisp and crunchy for up to 2 months

For Baking:
1. Heat the oven to 400°F/200°C.
2. Toss the chickpeas with olive oil and some salt.
3. Line a baking pan with parchment paper.
4. Spread the chana/chickpeas out in a single even layer on a baking sheet.
5. Drizzle with the oil and sprinkle with the salt.
6. Toss well to make sure that the chickpeas are evenly coated.
7. Roast the chickpeas for 30-35 minutes in a middle rack. (Stirring the chickpeas every 10 minutes).
8. The chickpeas are perfectly roasted done when they are golden in color, and crispy on the outside, and soft in the middle. This would take about 30-35 minutes total.
9. Remove from oven and sprinkle the chickpeas with spices and 1 tsp oil.
10. Toss the chickpeas with the spices and 1 tsp of hot oil. Toss everything well to coat evenly.
11. Let them cool completely before storing them in an airtight container.
12. The chickpeas stay crisp and crunchy for up to a week.

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