Roasted Chana With Tea
Crunchy, nutty roasted black chickpeas served alongside a steaming cup of masala chai. This classic Indian combo is the ultimate evening snack, balancing earthy spiced tea with the satisfying bite of roasted legumes.
For 4 servings
- prep
Rinse and drain the black chickpeas.
Wash the dried black chickpeas thoroughly under running water. Drain well and spread them on a clean kitchen towel to dry completely.
TIPMake sure the chickpeas are completely dry before roasting, or they'll steam instead of getting crispy. - roast · ~15 min
Roast the chickpeas until golden and crunchy.
1.Heat a heavy-bottomed pan or kadhai over medium-low heat.2.Add the dried chickpeas and roast, stirring constantly, for 12 to 15 minutes.3.Watch them turn a deep brown and give off a nutty aroma.4.Remove from heat once they are crisp inside and dark golden outside.TIPKeep the heat medium-low and stir continuously. The chana burns easily and will taste bitter if left unattended. - mix
Season the roasted chana with salt and spices.
While the roasted chickpeas are still hot, toss them with salt, freshly ground black pepper, and chaat masala. Mix well and let them cool completely.
TIPSeasoning sticks better while the chana is still warm from the pan. - boil · ~10 min
Brew the masala chai.
1.In a saucepan, bring 4 cups of water to a rolling boil over high heat.2.Add crushed cardamom and grated ginger, and boil for 2 minutes.3.Add the tea leaves and reduce heat to medium; simmer for 2 to 3 minutes until the decoction is dark and aromatic.4.Pour in the milk, add sugar, and bring to a boil again. Let it rise and bubble up once or twice for a rich color.5.Turn off the heat and strain the chai into cups.TIPLet the tea boil up and bubble once or twice after adding milk — this is where masala chai gets its deep caramelized color and full-bodied flavor. - serve
Serve the crunchy roasted chana alongside steaming chai.
Divide the roasted black chickpeas into small bowls and serve immediately with the hot masala chai. Sip the tea, nibble the chana, repeat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chickpeas thoroughly on a towel for at least 30 minutes to ensure they roast crisp, not steam.
- 2Roast over medium-low heat and stir non-stop — black chickpeas burn easily and turn bitter in seconds.
- 3Season the chana while it's still warm from the pan; the heat helps the spices adhere better.
- 4For the chai, let the milk mixture bubble up once or twice for that signature deep caramelized color and full-bodied flavor.
- 5Store leftover roasted chana in an airtight container at room temperature for up to a week; re-crisp in a dry pan.
- 6Use full-fat milk for the chai — it creates a richer, creamier texture that balances the earthy chickpeas.
- 7Taste the chai before adding sugar; the natural sweetness from the milk and cardamom may be enough.
Adapt it for your goals.
Spicy roasted chana
Add 1/4 teaspoon of red chilli powder or a pinch of cayenne along with the chaat masala for those who want a heat kick.
oil free chaiOil-free chai
Use low-fat or plant-based milk (like oat or almond) in the chai to reduce fat while keeping the flavour; skip the full-fat milk entirely.
jain friendlyJain-friendly
Omit the ginger and use a pinch of dry ginger powder instead (Jains avoid fresh underground vegetables), and ensure the chaat masala is jain-certified (no onion/garlic).
herbaceous twistHerbaceous twist
Add a few fresh mint leaves or a pinch of dried mint to the chai while simmering for a cooling, aromatic variation.
Why this is on our healthy list.
High in Plant Protein
Black chickpeas are a rich source of plant-based protein, making this snack satiating and muscle-friendly without any animal products.
Rich in Dietary Fiber
Whole black chickpeas provide a good amount of dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
Ginger Aids Digestion
Fresh ginger in the chai is traditionally used to stimulate digestion and reduce bloating, complementing the high-fiber chickpeas.
Cardamom Antioxidants
Green cardamom is known for its antioxidant properties and can help freshen breath and soothe the stomach.
Frequently asked questions
No, canned chickpeas are already cooked and will turn mushy when roasted. Use only dried black chickpeas (kala chana) for the correct crunchy texture.
