Mughlai Roasted Chickpeas

Name: Mughlai Roasted Chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 400 g chickpeas (canned, drained and rinsed well, pat dry); 2 tbsp oil; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 pinch amchur (dry mango powder); 1 pinch black pepper; 1 pinch cinnamon (ground); 2 pcs green cardamom (seeds only, crushed to powder); 1 pinch mace (ground); 1 pinch nutmeg (grated); 1 tsp ghee (for finishing); 1 tbsp lemon juice; 2 tbsp coriander leaves (fresh, chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy, golden roasted chickpeas coated in a rich, aromatic Mughlai spice blend with notes of cinnamon, cardamom, and mace. This protein-packed snack is roasted until crunchy on the outside and tender inside, finished with a squeeze of lemon and fresh coriander. A regal treat inspired by Mughal kitchens.

PREP

10m

COOK

35m

SERVES

1 KATORI

443 cal

SERVINGS

METHOD · 4 STEPS

prep · ~10 min
Preheat the oven and prepare the chickpeas.
1.Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2.Drain and rinse chickpeas well. Pat very dry with a clean kitchen towel — remove any loose skins.
3.Spread chickpeas on the lined tray. Bake plain for 10 minutes to remove surface moisture.
TIPThe drier the chickpeas, the crispier they get. Don't skip the pre-bake.
mix · ~2 min
Coat the chickpeas with spices.
1.In a large bowl, whisk oil with cumin powder, coriander powder, red chili powder, garam masala, salt, amchur, black pepper, cinnamon, crushed cardamom seeds, mace, and nutmeg.
2.Add the warm, pre-baked chickpeas to the bowl. Toss well until every chickpea is evenly coated.
roast · ~25 min
Roast the chickpeas until golden and crisp.
1.Spread the coated chickpeas back on the baking sheet in a single layer.
2.Roast for 20–25 minutes, shaking the tray halfway through.
3.They are done when deep golden brown and crunchy on the outside. Turn off the oven and leave them inside for 5 minutes to crisp up further.
TIPWatch closely after 18 minutes — spices can burn quickly.
mix · ~1 min
Finish with ghee, lemon, and fresh coriander.
1.Tip the hot chickpeas into a bowl. Drizzle with melted ghee and lemon juice.
2.Toss gently, scatter chopped coriander leaves on top, and serve immediately.
TIPAdd coriander just before serving so it stays bright and fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chickpeas extremely dry with a kitchen towel to maximize crispiness.
2
Remove any loose chickpea skins before roasting for a more even crunch.
3
Pre-bake the chickpeas plain for 10 minutes to eliminate surface moisture.
4
Shake the baking sheet halfway through roasting to ensure even browning.
5
Let the roasted chickpeas rest in the turned-off oven for 5 extra minutes to intensify crunch.
6
Add fresh coriander just before serving to keep it vibrant and perky.
7
Store cooled leftovers in an airtight container at room temperature for up to 2 days; re-crisp in a dry pan.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Cook in an air fryer at 180°C (350°F) for 12–15 minutes, shaking halfway. This uses less oil and yields an even crunchier texture with the same Mughlai spicing.

smoky twist

Smoky twist

Add ½ teaspoon smoked paprika and ¼ teaspoon asafoetida (hing) to the spice mix for a deeper, charcoal-like smokiness that complements the sweet spices.

low oil

Low-oil

Reduce oil to 1 tablespoon and toss the pre-baked chickpeas in the dry spices without added fat; finish with a spray of oil before roasting for a lighter bite.

non spicy