Roasted Chana Seeds
Crispy, savory roasted chana for a healthy, satisfying snack.
⏱️ 30 min🍽️ Serves 1
🔥 150 kcal💪 8g protein🍚 20g carbs🥑 5g fat🌾 6g fibreper serving
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🎬 Watch Gowri Ruban Samayal make it
Ingredients
- chickpeas200 g dried chana (chickpeas)
- 🫒1 tbsp olive oil
- 🌿1 tsp cumin powder
- 🧡½ tsp turmeric powder
- 🌶️½ tsp chilli powder
- 🧂½ tsp salt
- ️️⚫¼ tsp black pepper
Pro tips
- Ensure the chana are completely dry before seasoning and roasting to achieve maximum crispiness.
- Adjust the spices to your preference; add more chilli for heat or a pinch of amchur (dry mango powder) for a tangy kick.
- Store cooled roasted chana in an airtight container at room temperature for up to a week.
Method
- 1Preheat your oven to 180°C (350°F).
- 2Rinse the dried chana seeds thoroughly under cold water and then pat them completely dry with a kitchen towel. This is crucial for crispiness.
- 3In a large bowl, toss the dried chana with olive oil, cumin powder, turmeric powder, chilli powder, salt, and black pepper until evenly coated.
- 4Spread the seasoned chana in a single layer on a baking sheet lined with parchment paper.
- 5Roast for 20-25 minutes, stirring halfway through, until the chana are golden brown and crunchy. Keep a close eye to prevent burning.
- 6Remove from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool.