Air fryer recipe · Snacks
Roasted Chana Chaat Cups
Chickpeas roasted crisp then tossed with onion, tomato and tangy chaat spice.
- 15 minTotal time
- 170°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 5.6 gprotein
- 18.7 gcarbs
- 8.4 gfat
- 5.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas2 cups
- onion1 small
- tomato1 small
- chaat masala1 tsp
- coriander2 tbsp
- oil1 tbsp
Method
Dry the chickpeas
Drain the boiled chickpeas and pat them very dry with a clean towel. Surface water turns to steam and keeps them soft, so the drier they are, the crisper and golder they roast.
Oil lightly
Toss the chickpeas with the oil and a pinch of the chaat masala. A light coat of oil helps the skins crisp and go golden, while too much just makes them greasy and slow to brown.
Chop
Finely chop the onion, tomato and coriander and keep them in a serving bowl with the rest of the chaat masala. Chopping now means the hot chickpeas go straight onto cool, fresh vegetables.
Preheat
Preheat the air fryer and spread the chickpeas in one loose layer. A hot start and room around each chickpea lets the air crisp every side instead of steaming them in a damp pile.
Roast and toss
Air fry the chickpeas at 170°C for 15 min, shaking twice, until firm, golden and crisp, then tip them over the chopped vegetables and toss so they stay crunchy against the fresh bite.
