Air fryer recipe · Snacks
Tangy Roasted Chana
Nutty, crunchy roasted chickpeas dusted with zingy amchur - naturally rich in plant protein and fibre.
- 28 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 265kcal
- 8.7 gprotein
- 27.0 gcarbs
- 14.0 gfat
- 7.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled chickpeas2 cups
- Amchur (dry mango)1 tsp
- Cumin powder1/2 tsp
- Red chilli powder1/2 tsp
- Oil1 tbsp
- Saltto taste
Method
Dry the chickpeas
Spread the boiled and drained chickpeas on a kitchen towel and roll them gently to soak up every drop of moisture. Removing the loose skins that come off makes the final roast noticeably crunchier.
Toss with oil
Transfer the dried chickpeas to a bowl and drizzle the oil over them, tossing until each one glistens lightly. Hold off on the powdered spices for now, since adding them too early tends to burn them during the long roast.
First crisping
Spread the oiled chickpeas in the basket in a single layer for proper air flow. Roast at 180C for the first ten minutes, shaking the basket once, to drive off internal moisture before seasoning.
Season and finish
Sprinkle the cumin, chilli powder, amchur, and salt over the chickpeas, give the basket a good shake, and continue to air-fry at 180C for a further 12 min until they are golden and rattle when tossed. Let them cool uncovered so they harden into a satisfying crunch.
