Roasted Peanuts and Chana
A simple, crunchy, and savory Indian snack made with roasted peanuts and chickpeas, tossed in tangy spices. Perfect for a quick energy boost and fits well into a PCOS-friendly diet.
For 4 servings
Roast the peanuts.
In a heavy-bottomed pan, dry roast the raw peanuts on low-medium heat. Stir continuously until they become crunchy and you see light brown spots. This should take about 7-8 minutes.
TIPRoasting on low heat is key to cooking the peanuts evenly without burning them.Combine with chana and ghee.
Add the roasted chana to the pan with the peanuts. Add the ghee and mix well, letting everything heat through for another minute.
Add the spices.
Turn off the heat. Immediately add the black salt, red chili powder, and amchoor. Toss everything together quickly so the spices coat the warm peanuts and chana evenly.
TIPAdding spices off the heat prevents them from burning and becoming bitter.Cool and serve.
Transfer the mixture to a plate and let it cool completely. The snack will get crunchier as it cools. Once cool, serve or store in an airtight container.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast peanuts on low-medium heat to ensure they cook through without burning.
- 2To save time, you can use store-bought unsalted roasted peanuts. Just warm them in the pan before adding chana and spices.
- 3Store the snack in an airtight container at room temperature for up to a week to maintain its crunchiness.
- 4Feel free to add a pinch of turmeric for color or chaat masala for extra tang.
Frequently asked questions
Yes, it's a very healthy snack. It is rich in plant-based protein, dietary fiber, and healthy fats, which help with satiety and provide sustained energy. It's an excellent choice for a balanced diet.
