Roasted Masala Chickpeas, masala coated kabuli Chana fry, how to prepare spicy and crispy kabuli chana roast

Today's recipe is very crispy, crunchy and spicy roasted Masala coated chickpeas. It is very easy to prepare but takes some time. Have to take care while frying this masala chickpeas, as it may brust while frying. As I got experienced with this 😉.  We use gram flour/ senaga pindi and rice flour with spices to coat kabuli chana. This is best evening snack, we can also prepare masala chat by adding onions and lemon juice. I soaked more kabuli chana for curry, so prepared this masala chickpeas with some soaked chickpeas. 

                   Roasted Masala Chickpeas

Soak Time : Overnight/8 hrs
Dry time : 3 to 4 hrs
Cook Time : 20 minutes
Serves : 1 cup
Category : snacks
Recipe Cuisine: Indian
Main ingredients : Kabuli chana dal
Author : ArunaSarasChandra

Ingredients

Kabuli Chana/ Kabuli sanagalu - 1 cup

Gram flour/ senaga pindi - 3 tsp

Rice flour - 2 tsp

Red chilli powder - 1 1/2 tsp(adjust)

Dry Mango powder - 1/2 tsp(optional)

Oil - to deep fry

Salt as per taste

Instructions

1) wash and soak kabuli chana dal in enough water overnight. 

2) wash it again in water, take it into pressure cooker add 1/2 cup of water, pinch of salt cook it for 1 whistle. Let the pressure goes comes down completely. 

3) Strain water completely and spread it on dry cloth for 3 to 4 hrs. 

4) After drying kabuli chana looks like below. 

5) Add gram flour/ senaga pindi, rice flour, red chilli powder, salt, dry Mango powder to the dried kabuli chana. 

6) Sprinkle very little amount of water and mix everything well, so that masala coat Chana well. 

7) keep it aside for 5 minutes,  meanwhile heat oil in Kadai to deep fry. Make sure that the masala coated well, each kabuli chana is separate. 

8) Once oil gets heat, spread masala coated kabuli Chana in oil carefully. Fry Chana in batches, do not rush. (**check tips)

9) Fry it well till it changes color on medium to low flames, remember there is chance of bursting Chana so fry it carefully. ( when I am frying one Chana bursting)

10) Take the above in tissue paper/plate and continue the same for remaining and take it into plate. Let it cool to room temperature and store it in air tight container. 

Note

* You can also sprinkle chaat masala after roasting Chana. 

Tips

** Take care while frying masala coated kabuli Chana as there is a chance of bursting, be careful. 

** Soak kabuli chana overnight or 8 hrs is compulsory. 

** Do not cook Chana long time, it must be cooked but not mashed. 

** Fried Chana taste yummy if it is spicy, add red chilli powder accordingly. 

** Do not fry kabuli chana all at a time, fry it in batches, so that it will cook well. 

** After cooking kabuli chana, dry it so that Chana will stay crunchy for long time. Otherwise Chana will become smooth. 

Also check other snack recipes by clicking link below pic

                      Matar fry

          Veg chow mein noodles

          Dry cabbage manchurian

                            Paneer Tikka

        Star Gooseberry masala

 

Stuffed Mirchi bajji

                      Paneer pinwheels

                   Pepper sev

Gujarat hi Methi Masala Khakhra

               Vaamu Aaku bajji

               Corn flakes chivda

                     Bhakarwadi

                        French Fries

                     Masala Peanut chaat

Hope you like crunchy, crispy, spicy and tasty roasted Masala Chickpeas. Give it a try and drop your comments and pics in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄