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Kabuli Chana Namkeen

Chef Ruchika Jain
Kabuli Chana Namkeen is a light, protein-rich snack made by air frying soaked chickpeas to golden perfection and tossing them in a flavorful blend of Indian spices. Crunchy, tangy, and mildly spicy, this guilt-free treat is perfect for mid-day munching or evening tea-time. It's a wholesome alternative to fried snacks, packed with bold flavors and satisfying crunch in every bite.
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Course Appetizer, Snack
Cuisine Indian

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.
Keyword Kabuli Chana, Namkeen