Crispy Chana

Crispy chana are everywhere! Road side stands, at your local shop, or even at the sweet shops.

Spicy, crunchy yumminess. Crispy chana are perfect as a nibble along side cocktails, tea, or even just to have out for company. The only problem with these is that they’re so crunchy and tasty that it’s impossible to stop eating them! And now that it’s Diwali time – we have them out for EVERYTHING. These along with other amazing treats such as papdi, shakarpare, pakoras and more are standard fare, all day.

In India we really care about food and more importantly feeding people. So it’s really normal to hear, oh so-and-so is coming over, put out the snacks. You can’t have someone come visit without an array of snacks out. What would they think?! Needless to say, it was strange moving to the States and going to someone’s house and then not being welcomed with a melange of treats. Also goes without saying, that I’ve since made friends that feed me when I see them.

These are stupidly easy to make and you can do whatever the hell you please to them. Meaning there is no spice you can’t use. In the mood to make them gingery, go for it. Sweet, sure why not, sounds weird, but who’s to say it’s wrong. These are great with a cold beer, especially if you make them extra spicy. Then again, I often use excuses like that to wheedle in an extra drink or six. Except when it’s orange-chicken whisky. That was just awful. No one wanted another drink of that. Even after we were heavily intoxicated it tasted like the wrong end of the orange.

Need more snacks snacks? Try these:

Crispy Chana

Course: SnacksCuisine: PunjabiDifficulty: Easy

Total Servings

30

oz

Prep time

5

minutes

Cooking time

35

minutes

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 32 oz garbanzo beans (2 cans)

• 2 1/3 tbsp olive oil (2 tbsp + 1 tsp)

• Salt, to taste

• 2 tsp chili powder

• 2 tsp cumin, ground

• Pepper, to taste

• 1 lime, juiced

Equipment/Specialty Items

• Cumin SeedsCumin Seeds

Directions

• Preheat oven to 400 degrees.
• Drain and thoroughly rinse the garbanzo beans.
• Pat garbanzo beans dry.
• In a large bowl, mix garbanzo beans with 2 tbsp olive oil and salt. Make sure to coat evenly.
• In a baking dish, spread the garbanzo beans out into a single layer. This is important for the cooking process.
• Roast the garbanzo beans for 30-40 minutes. Shaking the pan to turn them over every 10 minutes to ensure even cooking.
• In a large bowl mix cumin, pepper, salt, chili powder, lime juice, and remaining 1 tsp of olive oil.
• When the garbanzo beans are golden brown on the outside with a slightly crispy outside pull them out of the oven. They’ll still be a little soft in the center.
• Quickly toss the garbanzo beans in the spice mix and coat evenly.
• Cool completely before serving or storing. These are best stored in an airtight container.

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