No Fry | Crunchy Roasted Chickpeas | Roasted Kabuli Chana | How to make Roasted Chickpeas | Snacks

Soak 3/4 cup kabuli chana overnight and drain the water.

Add the soaked chana to a pressure cooker with enough water to cover them.

Add salt and turmeric powder, mix well, and pressure cook for 2 whistles.

Once cooled, release the steam and drain the excess water from the chana.

Spread the chana on a towel and let them dry for about 1 hour under a fan.

After 1 hour, the chana should be dry with minimal moisture.

Add 1-1.5 teaspoons of oil to the chana and mix lightly.

Preheat the air fryer to 180°C (356°F). If using an oven, preheat it to the same temperature.

Spread the chana in a single layer in the air fryer basket or on a baking tray.

Cook the chana in the air fryer at 180°C for 10 minutes, then check them.

Prepare the spice mix: combine 1/2 teaspoon regular salt, 1/2 teaspoon black salt, 1/2 teaspoon red chili powder, 1 teaspoon amchur powder, 1/2 teaspoon cumin powder, and a pinch of chaat masala.

After 10 minutes, sprinkle the spice mix over the chana and mix well.

Cook for another 10 minutes in the air fryer.

After the second 10 minutes, check the chana; they should be crispy.

Optionally, cook for an additional 2 minutes for extra crispiness.

Once done, let them cool and store in a bottle for up to a month.

Equipment Needed

Spice Level:

Dietary