Air fryer recipe · Mains
Chana Crispy Bowl
Boiled chickpeas tossed in spices and air-fried until crunchy, served as a dry protein-forward bowl.
- 25 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 305kcal
- 8.8 gprotein
- 27.2 gcarbs
- 18.7 gfat
- 7.8 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas2 cups boiled
- olive oil2 tbsp
- cumin powder1 tsp
- red chilli powder1/2 tsp
- chaat masala1 tsp
- salt3/4 tsp
Method
Dry the chickpeas
Drain the boiled chickpeas and pat them very dry with a cloth, rolling them to soak up every drop. The drier they are going in, the crisper and crunchier they turn, since surface water only steams.
Season
Toss the dry chickpeas with the oil, cumin, chilli powder and salt until evenly coated. The thin film of oil helps the spices stick and carries the heat that browns them into a golden, crunchy shell.
First cook
Preheat to 190C, then spread the chickpeas in a single layer and cook, shaking the basket every few minutes. Regular shaking rolls them so every side browns evenly instead of scorching in one spot.
Finish crunchy
Air-fry at 190C for 18 min until the chickpeas are golden and crunchy right through. Dust them with the chaat masala off the heat, since adding it while cooking would burn the spice and turn it bitter.
