Crispy Chana fry | Best Starter Recipe | Crispy Chickpeas | Chickpea snacks | Chana Masala

chana dal

🥗Healthier: split peas

💰Cheaper: yellow lentils

Split peas are lower in calories and still provide protein.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more economical and works well for coating.

Soak 1 cup of chickpeas overnight.

Quickly pressure cook the soaked chickpeas for up to one whistle.

Strain the cooked chickpeas and keep them aside.

In another bowl, combine 2 tablespoons of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of salt, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and a pinch of black pepper.

Add a paste of a few chickpeas to the bowl and mix all the ingredients well.

Add 2-3 tablespoons of water to adjust the consistency.

Add a few crushed garlic and ginger to the mixture.

Incorporate 2 tablespoons of mustard oil into the mixture.

Add the entire cooked chickpeas to the bowl and coat them with the masala mixture, being careful not to overcook the chickpeas.

Add 2-3 tablespoons of corn flour and 2-3 tablespoons of chickpea flour (besan) to the mixture and mix well to combine.

Heat oil in a deep frying pan until hot.

Drop spoonfuls of the mixture into the hot oil, ensuring not to overcrowd the pan.

Fry until golden brown, ensuring each piece has enough space to cook evenly.

Remove the crispy chickpeas from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens