If you’re anything like me, evening cravings are real. That odd hour between lunch and dinner calls for something crunchy, something chatpata. But being health conscious, I try to avoid deep-fried options and instead reach for roasted snacks that satisfy the craving without the guilt. That’s how I created Roasted Kabuli Chana Namkeen—a perfectly roasted, crunchy, and flavorful snack that checks all the right boxes.
Since I love making guilt-free recipes, I developed the air fry version of this recipe for the health purposes! Air-fried to perfection, and tossed in Indian spices that awaken your taste buds—this namkeen is a beautiful blend of flavor and nutrition.
Why Kabuli Chana?
Kabuli chana, or white chickpeas, are packed with protein, fiber, and essential nutrients. They keep you full for longer, are diabetic-friendly, and support heart health. When turned into a crunchy snack, they become a great alternative to deep-fried namkeens or store-bought chips.
The Secret’s in the Soak
A good soak (just five hours!) with a pinch of baking soda helps soften the chickpeas just enough so they crisp up beautifully in the air fryer without getting hard and dry on the inside.
Air-Fried, Not Deep-Fried
After draining them thoroughly, I pop the chana into the air fryer. First at 195°C for 8 minutes, then slightly cooler at 185°F for another 7 minutes. This two-temperature technique ensures each chickpea is evenly crisp without being burnt or chewy. You may add a few drops of oil (to avoid more dryness) but it is optional.
Kabuli Chana Namkeen
Ingredients
- 200 g Kabuli Chana
- 1 pinch Hing
- 2 tsp Red Chili Powder (Can also use Kashmiri Red Chili Powder)
- 1 tsp Amchoor Powder (Dry Mango powder)
- ½ tsp Chaat Masala
- ½ tsp Black Salt
- White Salt According to taste
- 1 pinch Baking Soda
- 5-6 drops Oil (optional)
Instructions
- Rinse and soak the kabuli chana in water for about five hours along with a pinch of baking soda and some salt. This helps soften the chana and enhance their texture after air frying.
- After soaking, strain the water completely and leave the chana in the strainer for about 40 to 45 minutes until all the excess water drips out naturally.
- Once the chana feel fairly dry on the surface, transfer them to the air fryer basket. You may add a few drops of oil. First air fry them at 195°C for 8 minutes. Then reduce the temperature to 185°F and air fry for another 7 minutes, shaking the basket once or twice in between for even cooking.
- Make sure to check the chanas once once they have cooled down a bit, it they still don't seem crispy, toss them in the air fryer for a few more minutes.
- Tip: To truly check if something is crispy, always let it cool down slightly first. When it's hot, the texture can be misleading and may not reflect its final crunch.
- Once the chanas turn golden and crisp, transfer them to a mixing bowl. Add hing, red chili powder, amchoor powder, chaat masala, black salt, and white salt (according to your taste) over the air fryed chana.
- Toss everything quickly and thoroughly so the spices coat the chana evenly, allowing the flavors to stick better.
- Let the seasoned chana cool down completely before storing them in an airtight container. Enjoy them as a crunchy, flavorful snack anytime.
Store It or Serve It
Let the seasoned chana cool completely, and store them in an airtight jar. They stay crisp for days. Whether you serve them with chai, take them on the go, or just need something to munch on during work—they fit right in.
Final Thoughts
This Kabuli Chana Namkeen recipe is proof that healthy doesn’t have to be boring. It’s crunchy, spicy, and satisfying in all the right ways. Plus, it’s super easy to make in batches and totally customizable depending on your spice level or masala preference.
If you give this a try, let me know how you liked it—or better yet, experiment with your own masala mix and make it your signature snack!
