Ingredients

  • 2 cups boiled chickpeas (chana)
  • 1–2 tbsp cooking oil
  • 1 tsp salt (or to taste)
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp chaat masala
  • ½ tsp roasted cumin powder
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional)

Method

  1. Boil the chickpeas: Soak dried chickpeas overnight, then boil until tender. Drain thoroughly.
  2. Dry well: Spread the chickpeas on a clean cloth and let them dry completely. Remove loose skins if desired.
  3. Season: Mix chickpeas with oil, salt, chili powder, turmeric, cumin, and black pepper.
  4. Bake: Spread in a single layer on a baking tray. Bake at 200°C for 30–45 minutes, stirring every 10–15 minutes.
  5. Add chaat masala: Sprinkle it over the chickpeas during the last 5 minutes of cooking.
  6. Cool: Allow them to cool for 10–15 minutes so they become crunchier.

Alternative: Air fryer

Cook at 190°C for 15–25 minutes, shaking the basket every 5 minutes until crisp.

Tips for extra crunch

  • Dry the chickpeas thoroughly before cooking.
  • Avoid overcrowding the tray.
  • Let them cool completely before storing.
  • Store in an airtight container once fully cool.

Serving suggestion: Enjoy as a tea-time snack or sprinkle with lemon juice and chopped coriander just before serving.