Crispy Fried Chana Masala - Crunchy Crispy Chickpeas

Crispy Fried Chana Recipe | Crunchy Crispy Chickpeas. Crunchy Chana Masala is a very chatpata (spicy), kurkura (crunchy) North Indian style snack.

Recipe Source Link:https://www.mygingergarlickitchen.com/crispy-fried-chana-recipe-crunchy-crispy-chickpeas/

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RECIPE INGREDIENTS

» For Soaking Chickpeas/Kabuli Chana:

• 1/2 cup dried chickpeas
• 1/4 teaspoon baking soda
• Water

» For Cooking Kabuli Chana:

• 1/2 teaspoon salt
• oil for deep frying

» For Seasoning:

• Salt to taste, or to taste
• 1 teaspoon red chili powder (lal mirch powder), or to taste
• 1 teaspoon amchoor powder (dried mango powder), or to taste
• 1 teaspoon mint powder (pudina powder), or to taste
• 1/2 teaspoon black salt

RECIPE INSTRUCTIONS

» Soaking Chickpeas / Chana:

1. In a large bowl, place the dried chickpeas (Kabuli chana).
2. Rinse it well and add enough water to soak the chickpeas. Water should be about 3-5 inches above the chickpeas.
3. Add about 1/4 teaspoon of baking soda and give it a nice stir. Soak them for 6-8 hours or overnight. Chickpeas will absorb the water and would become double in size after soaking.
4. Pour the chickpeas into a strainer over a large bowl or in the sink. Rinse thoroughly under running water.

» Cooking Chickpeas/Chana:

1. Add soaked chana to a pan along with 1 cup of water and some salt.
2. Cover the pan with the lid and let them cook on medium-high heat for about 10 minutes. (Or pressure cook it for 1 whistle.)
3. After cooking, chana should be tender but not too soft. Turn off the heat, and remove the excess of water.

» Drying Chickpeas / Chana:

1. Arrange cooked chickpeas in a single layer on a muslin cloth or on a kitchen towel.
2. Pat the chickpeas very dry with a clean dish towel or paper towels. Then let them dry in the shade for 2-3 hours. (Chickpeas should look matte and feel dry to the touch. There shouldn?t be any moisture when you fry chickpeas, so try to get them as dry as possible. Otherwise, you?ll get flare-ups when you add chickpeas to the heated oil.)

» How to Fry Crispy Chana:

1. Now heat your vegetable/frying oil in a deep pan over medium-high heat. Add the chickpeas and let them fry for 7-8 minutes.
2. Once they float on the surface turn the heat to medium-low and fry them until they go golden brown.
3. Remove them with a slotted spoon and place them on paper towels to remove the excess oil.
4. Add all the spices when they are slightly warm and mix well. Serve with tea or coffee.
5. To store, let them cool completely before storing them in an airtight container. The chickpeas stay crisp and crunchy for up to 2 months.

» How to Bake Crispy Chana:

1. Heat the oven to 400°F/200°C.
2. Toss the chickpeas with olive oil and some salt.
3. Line a baking pan with parchment paper.
4. Spread the chana/chickpeas out in a single even layer on a baking sheet.
5. Drizzle with the oil and sprinkle with the salt.
6. Toss well to make sure that the chickpeas are evenly coated.
7. Roast the chickpeas for 30-35 minutes in a middle rack. (Stirring the chickpeas every 10 minutes).
8. The chickpeas are perfectly roasted when they are golden in color, and crispy on the outside, and soft in the middle. This would take about 30-35 minutes in total.
9. Remove baked chickpeas from the oven and sprinkle them with spices and 1 teaspoon oil.
10. Toss everything well to coat evenly. Serve with masala chai.
11. Let them cool completely before storing them in an airtight container.
12. The chickpeas stay crisp and crunchy for up to a week.

RECIPE NOTES

1. If your chickpeas have lost their crispness, place them on a cookie sheet and bake them for 5 minutes at 200°C/400°F preheated oven.
2. You can use any blend of spices you prefer.