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Mar 12, 2016

Spicy Crispy Chickpeas

Spicy Crispy Chickpeas ( Chatpate Kurkure Kabuli Chane)Recipe, How to make Spicy Crispy Chickpeas ( Chatpate Kurkure Kabuli Chane)


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Spicy Crispy Chickpeas


Prep Time: 8-10 hrs    Cook Time: 30 min           serves:1 cup

Main Ingredient: chickpeas, oil and chat masala.
Recipe Type: Snacks
Cuisine: Indian
Level of cooking: Medium

Ingredients:

  • 1 cup chickpeas (Kabuli Chana)
  • Oil - to deep fry
  • Salt to taste
  • 1/4 teaspoon Black pepper (optional)
  • 1/2 teaspoon Red chilli powder (optional)
  • 1 teaspoon Chat masala
  • Pinch of asafetida (Hing)

Method:



Wash Kabuli Chana and soak in water for 6-8.
Drain the excess water, wash Chana and put it in the cooker.








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.





Take Chana out and place in a strainer, let all the water drain.







Put them over clean cloth for 2-3 hours in the shadows to dry up excess water.







Pour 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.




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).






Take out fried chanas place on a strainer, let all the oil drain.








Keep them on a paper towel to absorb excess oil.
Fry rest of the chickpeas.






Sprinkle the fine powder of spices on them.
Serve them with tea or coffee.




Note:
Once they cool down and then store them in an air-tight container for up to 45 days.

 

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4 comments:

CURRY AND SPICE said...

What a lovely teatime snacker...this is also very popular snack in Kolkata.....

Swati Paathak said...

Thanks dear...

Meenakshi Pathak said...
This comment has been removed by a blog administrator.
Swati Paathak said...

Me too..

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