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 another deep-fried tasty and one of the most popular tea time snacks in India. if you like it you can prepare it any time at your home. This recipe requires very few ingredients which are usually available in Indian kitchens.

More recipes from this blog you might like please do check:

Ragi-Finger millet Cheela
chickpeas sundal
Dry Fruits chikki/brittle
No Bake Oats-Peanut Ladoos

Spicy Crispy Chickpeas | Chatpate Kurkure Kabuli Chana Recipe
Prep Time
3 hrs
Cook Time
50 mins
soak time
8 hrs
Total Time
3 hrs 50 mins
 
Main ingredients: Chickpeas 

Level of cooking: medium

Recipe Type: Snack
Cuisine: Indian
Servings: 4
Calories Amount per serving: 233 kcal
Author: spicy veg recipes
Ingredients
  • 1 teaspoon Chat masala
  • 1/4 teaspoon Black pepper
  • Pinch of asafetida Hing
  • 1 teaspoon Salt to taste
  • Oil-for deep frying
  • 1 cup chickpeas Kabuli chana
  • 1/2 teaspoon red chilli powder
Instructions
Preparation:
  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.
Method:
  1. Pour oil in a deep heavy bottom pan (kadhai) and heat.
  2. 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.
  3. 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).
  4. Take out fried chanas place on a strainer, let all the oil drain.
  5. Keep them on a paper towel to absorb excess oil.
  6. Fry rest of the chickpeas.
  7. Sprinkle the fine powder of spices on them.
  8. Serve them with tea or coffee.
Recipe Notes

you can adjust the chilli, salt and chat masala according to your taste.

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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