Unsalted Roasted Chana
A crunchy, savory snack made by roasting chickpeas with a blend of tangy and earthy Indian spices. It's a perfect guilt-free, high-protein bite for any time of day, especially for those watching their sodium intake.
For 4 servings
Soak and prepare the chickpeas.
Rinse the dried black chickpeas thoroughly. Place them in a large bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight.
TIPSoaking rehydrates the chickpeas, ensuring they cook evenly and become tender inside while getting crispy outside.Drain and dry the chickpeas.
- Preheat your oven to 200°C (400°F).
- Drain the soaked chickpeas completely from the water.
- Spread them on a clean kitchen towel and pat them as dry as possible. This step is crucial for achieving a crispy texture.
TIPAny remaining moisture will cause the chickpeas to steam rather than roast, resulting in a softer texture.Roast the chickpeas until crispy.
- In a bowl, toss the dried chickpeas with 1 tsp of vegetable oil until they are lightly coated.
- Spread the chickpeas in a single layer on a baking sheet.
- Bake for 20-25 minutes, shaking the tray halfway through, until they are golden brown and crispy.
- They will continue to crisp up as they cool.
TIPTo check for doneness, take one out and let it cool for a minute. It should be crunchy.Season the roasted chana.
While the chickpeas are still hot, transfer them to a mixing bowl. Immediately sprinkle with cumin powder, amchoor, red chili powder, and black salt (if using). Toss well to coat evenly.
TIPSeasoning while hot helps the spices adhere better to the chickpeas.Cool and serve.
Spread the seasoned chana back on the baking sheet to cool completely. Once cooled, enjoy as a snack. Store any leftovers in an airtight container at room temperature for up to a week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chickpeas are in a single layer on the baking sheet for even roasting.
- 2Don't overcrowd the pan; use two sheets if necessary.
- 3You can also use an air fryer. Air fry at 180°C (360°F) for 15-18 minutes, shaking the basket halfway through.
- 4Let the chana cool completely before storing, otherwise, condensation will make them soggy.
- 5Feel free to adjust the spices to your liking. A pinch of turmeric or chaat masala can also be added.
Frequently asked questions
Yes, it is very healthy. It's an excellent source of plant-based protein and dietary fiber, which helps with satiety and digestion. This unsalted version is especially beneficial for managing blood pressure and overall heart health.
