Roasted Peanuts and Chana
A crunchy, protein-packed evening snack of roasted peanuts and spiced black chickpeas tossed with aromatic garam masala and a squeeze of lemon. Ready in minutes, this guilt-free munch is the perfect companion for a cup of hot chai on a rainy day.
For 4 servings
- prep
Soak the black chickpeas overnight.
Rinse the dried black chickpeas and soak them in enough water to cover by 2 inches. Leave them for 8 hours or overnight. Drain completely before using.
TIPSoaking reduces cooking time and makes the chickpeas easier to digest. - roast · ~15 min
Dry roast the peanuts and chickpeas.
1.Heat a heavy-bottomed pan or kadhai over medium-low heat.2.Add the drained black chickpeas and dry roast for 7–8 minutes, stirring constantly, until they turn crisp and slightly dark.3.Add the raw peanuts and continue roasting together for another 5–6 minutes until the peanut skins crackle and both are crunchy.4.Transfer to a bowl and set aside.TIPKeep the heat on medium-low and stir continuously to avoid burning the peanuts. - temper · ~2 min
Make the tempering.
1.In the same pan, heat the ghee over medium heat until it melts and shimmers.2.Add cumin seeds and let them sizzle for 20 seconds.3.Toss in the curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.4.Sprinkle the turmeric powder and red chili powder. Stir quickly for 10 seconds so the spices bloom but don't burn.TIPGhee adds a rich nuttiness, but you can use oil if you prefer. - mix · ~2 min
Toss the roasted mix with spices.
1.Return the roasted peanuts and chickpeas to the pan with the tempering.2.Add the salt, black pepper, and garam masala.3.Toss everything together on low heat for 1–2 minutes until the nuts and chickpeas are evenly coated with the spice mix.4.Turn off the heat.TIPAdding garam masala off heat preserves its delicate aroma. - mix
Add the fresh toppings.
Transfer the hot mixture to a serving bowl. Toss in the chopped raw onion, tomato, and lemon juice. Mix gently to combine.
- garnish
Garnish with coriander leaves and serve warm.
Sprinkle the freshly chopped coriander leaves on top and serve immediately with a cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry roast the black chickpeas until they turn a shade darker and emit a nutty aroma to ensure they are properly cooked inside.
- 2Add lemon juice only after turning off the heat to retain its bright acidity and prevent a bitter cooked taste.
- 3For the crunchiest texture, spread the roasted peanuts and chickpeas on a plate to cool completely before storing.
- 4Slit the green chilies lengthwise so they release flavor into the tempering without making every bite too spicy.
- 5Toast the cumin seeds in ghee just until they sizzle — over-toasting makes them bitter.
- 6Store leftovers in an airtight container at room temperature for up to 2 days; re-crisp in a dry pan before serving.
Adapt it for your goals.
Low-oil
Skip the ghee and after dry roasting, toss the peanuts and chickpeas with a spice paste made from minced garlic, cumin powder, chili powder, and lemon juice. This removes all added fat while keeping the flavor punchy.
high proteinHigh-protein
Add 1/4 cup of roasted and salted pumpkin seeds or sunflower seeds after turning off the heat. This boosts the protein and healthy fat content without altering the core masala flavor.
jainJain
Replace the raw onion and garlic-free tempering by using asafoetida (hing) instead of cumin seeds and skipping the green chili; add a little extra black pepper and dry mango powder (amchur) for tang.
veganVegan
Substitute the ghee with any neutral vegetable oil or coconut oil. The tempering works the same way — just ensure the oil is hot enough to pop the cumin seeds.
Why this is on our healthy list.
Rich in Plant Protein
Peanuts and black chickpeas both provide substantial plant-based protein, making this snack a satisfying option for muscle repair and satiety.
High in Dietary Fiber
Black chickpeas are especially high in soluble and insoluble fiber, which supports digestion and helps maintain steady blood sugar levels.
Source of Healthy Fats
Peanuts contribute heart-friendly monounsaturated and polyunsaturated fats, and ghee adds a small amount of butyrate, which may benefit gut health.
Packed with Antioxidant Spices
Turmeric, curry leaves, cumin, and garam masala are all rich in antioxidant compounds that help fight oxidative stress and inflammation.
Frequently asked questions
It is not recommended — canned chickpeas are already cooked and soft, so they will turn mushy during dry roasting. Use dried soaked chickpeas for the intended crunchy texture.
