Dried chickpeasSoaked overnight or for about 8 hours~2 cupsest.
Bay leaves~2-3est.
Cinnamon stick~1est.
Salt~1½ tspest.
Cornflour~½ cupest.
Gram flour (besan)~½ cupest.
Red chili powder~2 tspest.
Turmeric powder~1 tspest.
Amchur powder (dried mango powder)~1½ tspest.
Cumin powder~1 tspest.
Black pepper powder~½ tspest.
Red food coloringOptional, for vibrant red appearance~a few dropsest.
Oil for deep frying~2-3 cupsest.
Garlic cloves~6-8 clovesest.
Chaat masala~1½ tspest.
Fresh coriander~2 tbspest.
Green chutneyFor serving~½ cupest.
OnionFor serving
More like this
~1 mediumest.
Steps
1
Soak dried chickpeas for about 8 hours or overnight until softened.
2
Transfer soaked chickpeas to a pressure cooker with bay leaves, cinnamon stick, and salt. Add water and pressure cook for two whistles until chickpeas are fully cooked but retain their shape and don't break apart.
3
Prepare the spice coating by mixing cornflour, gram flour, red chili powder, turmeric powder, amchur powder, cumin powder, black pepper powder, salt, and optional red food coloring.
4
Add the cooked chickpeas to the spice mixture and toss thoroughly until each chickpea is evenly coated with the seasoning.
5
Heat oil and deep fry the spiced chickpeas on medium heat, spreading them out evenly to ensure even cooking. Stir occasionally until they turn golden brown, crunchy, and extra crispy.
6
While frying, also deep fry a few garlic cloves in the same oil until crispy to enhance the flavor.
7
Once the chickpeas are perfectly crispy, remove them with a slotted spoon and drain excess oil.
8
Before serving, sprinkle chaat masala and fresh coriander over the fried chickpeas and toss well to combine.
9
Serve with green chutney and onions. Enjoy this crispy, spicy, and addictive Indian street snack.
PrimedTableBETA
