Air fryer recipe · Snacks
Spiced Roasted Chana
Protein-packed brown chickpeas roasted to a satisfying, nutty crunch.
- 22 minTotal time
- 170°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 425kcal
- 21.4 gprotein
- 65.9 gcarbs
- 9.5 gfat
- 12.8 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled kala chana2 cups
- Oil2 tsp
- Cumin powder1/2 tsp
- Amchur1/2 tsp
- Black salt1/4 tsp
- Red chilli powder1/2 tsp
Method
Dry the chana well
Spread the boiled brown chickpeas on a clean cloth and pat off every drop of surface water. Damp chana steams in the basket and never reaches that hard, snappy roast.
Toss with oil
Move the dried chana to a bowl and rub the oil through evenly. A light slick of oil conducts heat into the skins and helps them blister and brown.
First roasting pass
Air-fry the plain oiled chana for about 8 minutes first, shaking once, to drive out internal moisture. This pre-roast is the secret to a centre that crunches rather than turns leathery.
Add the spice mix
Pull the basket, sprinkle the cumin, amchur, black salt and chilli powder over the hot chana, and toss so the spices stick to the warm surface.
Finish roasting
Return the basket and air-fry at 170C for a further 12 min, shaking twice. Cool completely before eating so the chana sets to its full crunch and the spices settle.
