Spicy Crispy Chickpeas | Chatpate Kurkure Kabuli Chana Recipe| How to make Spicy Crispy Chickpeas | Spicy crispy Kabul

Spicy Crispy ChickpeasSpicy Crispy Chickpeas:

Spicy Crispy Chickpea is one of the most popular tea time snacks.

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Spicy Crispy Chickpeas recipe | How to make Spicy Crispy Chickpeas:

 

Main Ingredient: chickpeas, oil and chat masala.
Recipe Type: Snacks
Cuisine: Indian
Level of cooking: Medium
Author: Swati PaathaK

Spicy Crispy Chickpeas | Chatpate Kurkure Kabuli Chana Recipe| How to make Spicy Crispy Chickpeas | Spicy crispy Kabul
 
Prep time
Cook time
Total time
 
:
Serves: 1 cup
Ingredients
  • 1 cup chickpeas (Kabuli Chana)
  • Oil - to deep fry
  • Salt to taste
  • ¼ teaspoon Black pepper (optional)
  • ½ teaspoon Red chilli powder (optional)
  • 1 teaspoon Chat masala
  • Pinch of asafetida (Hing)
Instructions
  1. Wash Kabuli Chana and soak in water for 6-8. Drain the excess water, wash Chana and put it in the cooker.
  2. Add 1 cup water and place on the gas to boil. As pressure starts to build in the cooker turn off the gas, after 2-3 minutes open the cooker.
  3. Take Chana out and place in a strainer, let all the water drain.
  4. Put them over clean cloth for 2-3 hours in the shadows to dry up excess water.
  5. Pour oil in a deep heavy bottom pan (kadhai) and heat.
  6. Put 2-3 tablespoon Chana in hot oil as long as they remain submerged. Keep the gas on a medium flame; stir Chana from time to time with a ladle.
  7. After 5 minutes they (chanas) will start floating on oil, fry till it turns brown and crispy (press chana with your fingers to check if it's hard).
  8. Take out fried chanas place on a strainer, let all the oil drain.
  9. Keep them on a paper towel to absorb excess oil.
  10. Fry rest of the chickpeas.
  11. Sprinkle the fine powder of spices on them.
  12. Serve them with tea or coffee.
Notes
Once they cool down and then store them in an airtight container for up to 45 days.

Spicy Crispy Chickpeas recipe (step by step directions)

Spicy Crispy ChickpeasWash Kabuli Chana and soak in water for 6-8. Drain the excess water, wash Chana and put it in the cooker.

Spicy Crispy ChickpeasAdd 1 cup water and place on the gas to boil. As pressure starts to build in the cooker turn off the gas, after 2-3 minutes open the cooker.

Spicy Crispy ChickpeasTake Chana out and place in a strainer, let all the water drain.

Spicy Crispy ChickpeasPut them over clean cloth for 2-3 hours in the shadows to dry up excess water.

Spicy Crispy ChickpeasPour oil in a deep heavy bottom pan (kadhai) and heat.
Put 2-3 tablespoon Chana in hot oil as long as they remain submerged. Keep the gas on a medium flame; stir Chana from time to time with a ladle.

Spicy Crispy ChickpeasAfter 5 minutes they (chanas) will start floating on oil, fry till it turns brown and crispy (press chana with your fingers to check if it’s hard).

Spicy Crispy ChickpeasTake out fried chanas place on a strainer, let all the oil drain.

Spicy Crispy ChickpeasKeep them on a paper towel to absorb excess oil.
Fry rest of the chickpeas.

Spicy Crispy ChickpeasSprinkle the fine powder of spices on them.
Serve them with tea or coffee.

Enjoy!

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