Sunflower Chana Mix

Name: Sunflower Chana Mix
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup kala chana (dried, soaked overnight and boiled until tender); 3 tbsp sunflower seeds; 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs dried red chili (broken in half); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

Crunchy roasted chickpeas tossed with nutty sunflower seeds and a light tempering of curry leaves and spices. This protein-packed, munchable snack is ready in minutes and stays crisp for weeks. Perfect with evening chai or packed into lunchboxes for a wholesome energy boost.

PREP

COOK

10m

SERVES

1 KATORI

198 cal

SERVINGS

METHOD · 4 STEPS

prep · ~6 min
Dry roast the boiled chickpeas.
Drain the boiled kala chana well. In a heavy-bottomed pan over medium heat, dry roast them without oil for 5 to 6 minutes, stirring often, until they turn slightly crisp and dry.
TIPMake sure the chickpeas are thoroughly drained — extra moisture will make them steam instead of roast.
prep · ~2 min
Toast the sunflower seeds.
Add the sunflower seeds to the same pan with the chickpeas and dry roast for another 2 minutes until the seeds are lightly golden and fragrant.
temper · ~1 min
Make the tempering.
1.Push the chickpea mixture to the edges of the pan and add oil in the center.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds, curry leaves, and dried red chili — sauté until fragrant (30 seconds).
4.Mix everything together with the chickpeas and sunflower seeds.
TIPCrackle the mustard seeds on medium heat — too high and they'll burn before they pop.
mix · ~2 min
Season and finish.
1.Sprinkle turmeric powder, red chili powder, and salt over the mixture.
2.Stir well and roast for another 1 to 2 minutes until spices coat everything evenly.
3.Remove from heat and let cool completely before storing.
TIPAdd the spice powders off the heat if the pan is very hot to prevent burning.

PRO TIPS

What to keep in mind.

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

1
Thoroughly drain the boiled chickpeas before dry roasting to ensure they crisp up instead of steaming.
2
Dry roast the chickpeas in a single layer, stirring often, for even browning and maximum crunch.
3
Toast sunflower seeds just until fragrant and lightly golden; they can turn bitter if over-roasted.
4
Let the mustard seeds fully splutter before adding other tempering ingredients to unlock their nutty flavor.
5
Cool the finished snack completely before storing to prevent condensation and loss of crispness.
6
Store in an airtight container at room temperature for up to 2 weeks for optimal crunch.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Add 2 tablespoons of roasted peanuts or pumpkin seeds along with the sunflower seeds for an extra protein punch and varied crunch.

Low Oil

Low-Oil

Use a non-stick pan and skip the oil entirely; after dry roasting, sprinkle spices directly and toss off heat — the residual heat will toast the spices.

Citrusy Tang