Crispy Chickpeas Recipe | Easy Kabuli Chana Namkeen
Crispy Chickpeas Recipe is one of the spicy, soft, and crispy chickpeas that can be served during tea time. Learn how to make a crispy chickpeas recipe with our step-by-step image instructions along with tips and a video.
We all prefer spicy and crunchy evening snacks which can be accompanied by coffee or a cup of tea. Most of the time we prefer eating packaged snacks for this category but when you learn the art of making perfect snacks then why purchase from the grocery store.
If you feel like adding spices of your own you can experiment with them. If you want to keep them light we can simply add salt and chili powder while they are hot. There are many ways of making Kabuli Chana Namkeen, we can even make them in the oven but they do not stand crisp for long period.
Tips to make a perfect Crispy Chickpeas Recipe:
- Adding salt and soda bicarbonate while soaking chana will make it soft.
- As chana is soaked the whole night, it doesn’t take much time to pressure cook. So cook for only one whistleblow on high flame and then open the lid.
- Dry peas under the fan so that while deep-fried, it doesn’t absorb more oil.
- We can directly deep fry without pressure cooking but cooking makes it very soft and when deep-fried one can get a perfect crispy texture.
- When we sprinkle spice powder while chana dal is hot, they get stick to dal.
- Store Kabuli Chana Namkeen in an airtight container once they are cooled to keep them crisp and soft for long period.
You may also like to check other recipes:
Crispy Chickpeas Recipe | Kabuli Chana Namkeen
CrispyChickpeas Recipe is one of the spicy, soft, and crispy chickpeas which can be served during tea time.
Ingredients
- Kabuli Chana – 1 bowl
- Water – to soak
- Salt – 1 ½ tbsp.
- Soda bicarbonate – ¼ tbsp.
- Rock salt – ½ tbsp.
- Garam masala powder – ¼ tbsp.
- Coriander powder – ½ tbsp.
- Cumin powder/ Jeera powder – ¼ tbsp.
- Red chili powder – ½ tbsp.
- Chat masala powder – ¼ tbsp.
- Aamchur – a pinch.
- Black pepper powder – ¼ tbsp.
Instructions
- Add kabuli chana in a bowl, add a pinch of soda bicarbonate, salt, and adequate water.
- Soak overnight and then drain water the next day.
- Transfer chana dal to a pressure cooker and add 1 bowl of water.
- Pressure cook for a whistle blow on high flame and drain the stock by putting over the skillet.
- As chana dal is soaked overnight, it doesn’t take much time to cook, when we press dal with fingers they can be crushed, if we overcook they might turn mushy.
- Put dal over a clean cloth and let them dry under a fan.
- Meanwhile, heat oil in a pan. (do not add to the brim, always put quarter level) so that oil does not spill out of the pan.
- Put kabuli chana in small batches, if it bubbles put lid so that they get suppressed.
- Deep fry on low flame and when bubbles get suppressed slowly increase the flame to medium.
- When Kabuli Chana Namkeen turns mild golden color remove from oil and check whether they turned crisp or not.
- Remove from oil and drain oil. When perfectly fried, one can experience a crispy sound when broken with fingers.
- Let’s prepare spice powder, add garam masala powder, chat masala, coriander powder, rock salt, jeera powder, aamchur, iodized salt, black pepper, and red chili powder.
- Mix all ingredients and sprinkle over Crispy Chickpeas Recipe to give spicy flavor.
Recipe Video
How to make Crispy Chickpeas Recipe:
1. Soak Kabuli chana in a bowl and add adequate water to soak overnight. Add 1 tbsp. salt and a pinch of soda bicarbonate.
2. Next day morning, drain soaked water and put them in a pressure cooker.
3. Add 1 bowl of water and pressure cook for one whistle blow at high temperature and off the flame. Wait for a minute and then open the lid by releasing the remaining pressure.
4. To whether chana is cooked or not press one Kabuli chana with fingers, if it gets smashed with gentle pressure then it’s perfectly cooked.
5. Drain stock by putting dal in a skillet and once all water is drained put dal over a clean towel and dry under the fan.
6. Pour adequate oil in a pan (¼ portion of the pan) and once Kabuli chana is dried, put them in small batches in oil. Place a lid over the pan so that the bubbling of oil gets reduced.
7. Deep fry on low to medium flame so that they get fried and turn crisp.
8. Once Kabuli Chana Namkeen is deep-fried, remove from oil. One can experience the crackling sound of chana dal when perfectly deep-fried. Once fried, when we break dal with fingers we can see its softness and crispy sound.
9. In a mixing bowl add ½ tbsp. salt, rock salt, garam masala powder, and coriander powder.
10. Add jeera powder, red chili powder, chat masala, aamchur, and black pepper powder. Mix all spices.
11. While Crispy Chickpeas Recipe is hot, sprinkle 2 tbsp. spice powder and mix well. Store in an airtight container only when chana is cooled.
