Indian
Masala roasted chana
A crunchy snack that is actually protein, not crisps.
- 38minutes
- 4servings
- 174kcal each
- 7gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chickpeas (cooked) 400 g
- Olive oil 1 tbsp
- Red chili powder 1 tsp
- Chaat masala 1 tsp
- Cumin seeds ½ tsp
From the cupboard
- Salt to taste
- They only stay crisp if stored completely cool in a jar
What you will need
Colander, Clean kitchen towel, Baking tray, Bowl
Method
-
1
Dry the chickpeas 8 min
Drain, rinse and roll the chickpeas in a towel until completely dry. Any skins that come off, throw away.
In this step
- Chickpeas (cooked)400 g
Ready when: Dry to the touch — wet chickpeas steam and go soft.
-
2
Season 3 min
Toss with the oil, chilli powder, cumin and salt (keep the chaat masala for the end).
In this step
- Olive oil1 tbsp
- Red chili powder1 tsp
- Cumin seeds½ tsp
Ready when: Every chickpea is lightly coated.
-
3
Roast 30 min
Spread on the tray in one layer and roast at 200°C, shaking the tray twice.
Ready when: They rattle on the tray and crunch when you bite one.
-
4
Cool completely 10 min
Sprinkle the chaat masala and cool fully before putting them in a jar.
In this step
- Chaat masala1 tsp
Ready when: Crisp when cold; they soften if stored warm.
Cook Masala roasted chana from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
