roasted channa

Ingredients:

• 1 cup chickpeas(channa)
• Oil - 2 tsp
• Salt to taste
• Red chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• turmeric - 1/2 tsp
• Lemon juice - 1 tsp

Method:

1. Soak the channa overnight. Pressure cook them next day until soft...it may take 5-6 whistles


2. Drain the water completely, may be wiping with tissue will work as well to remove the moisture from the channa.


3. Preheat the oven to 220 deg C for 10mins.Meanwhile in a wide bowl combine oil, salt, chilli and turmeric and pepper powder with channa. Then finally squeeze few drops of lemon juice. Keep aside and allow it to marinate for 10-15mins.


4. Line a silver foil/butter paper and spread the channa. Bake it in 220 deg C for 35-40 mins. But check inbetween 15mins and toss it to avoid from burning.


5. Take it out of the oven and allow it to cool completely to get the crunch.

Chana jor garam ~ Roasted garbanzo beans /chickpeas
Preparation Time : 45 minutes excluding time to soak beans

Yield : 1.5 cups
Recipe Level: Easy
Recipe/Post by: Sunshinemom

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Ingredients:

• 1 cup Garbanzo beans / Kabul chane (Soak 4-5 hrs or overnight)
• 1 tbsp. Sunflower oil / Olive oil
• Garlic powder - As per taste
• Paprika / Red chilli powder - As per taste
• Chaat masala (Optional)
• Salt - As per taste

• Drain soaked chickpeas.
• Boil enough water with a pinch of paprika and half the salt. Add drained chickpeas and cook for about 12-15 minutes till the beans are just done. They should not burst out of their skins, should be firm but easily cut with a knife.
• Drain again. Remove any excess water/moisture by patting between layers of kitchen napkin. I use a clean towel to do this.
• Pre-heat oven to 200 deg. Cel.
• In a baking pan pour 1/2 tbsp. oil and turn over the dry boiled chickpeas. Add salt and garlic powder (optional).
• Toss well till all the beans are evenly coated with the oil. Arrange them in a single layer on the pan.
• Bake in the oven for 20 minutes at 200 deg. Cel. If your oven has burn spots like mine check after the first 10 minutes and toss before putting it back for another 10 minutes.
• Remove and let cool completely.
• Again pre-heat oven to 200 deg. Cel. This time bake for about 10-15 minutes till the chickpeas become crunchy and golden. Keep checking and tossing after every five minutes for burn spots (in which case turn over the tray and bake the opposite side). Mine gets done in 10 minutes but some ovens may take a little longer, but definitely not more than 15 minutes.
• Remove and cool till easy to handle.

r you can make them yourself, spicing them up however you like! There are two ways to do it yourself.

1. Soak dry chana for 6 hours or overnight. Then boil them for 15 minutes or until they are tender but do not burst from their skin. Drain fully and dry with a clean towel.

2. Or you can use canned chana that have already been boiled. Drain fully and dry with a clean towel.

Once you have your cooked chana, heat your oven to 400F. Roast the chana for 20 minutes, mixing them around halfway through. Take them out and cool them completely. Then re-bake them at 400F for 10-15 minutes, tossing frequently, until the chana is crunchy and golden. Cool them completely before storing them.

For a great variation, you can add a bit of oil to the chana before you roast them. Sprinkling them with any number of spices after they emerge from the oven (if your spices are raw, you can add them to the peas before they bake). A combination of salt, chili powder and turmeric would be great, squeezing fresh lime juice on them upon serving. Or you could use salt and chaat masala that you find at the Indian store. Try them with any spice or herb you like. Experiment and enjoy!