Spicy Roasted Black Chickpea (Kala Chana) Tea-Time Snack
Spicy Roasted Black Chickpea (Kala Chana) Tea‑Time Snack is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Venkatesh Bhat's Idhayam Thotta Samayal on YouTube.
Prep: 7 min | Cook: 11 min | Total: 30 min
Cost: $2.83 total, $0.71 per serving
Ingredients
- 2 cups Black Chickpeas (canned) (drained and patted dry)
- 2 tablespoons Ghee (melted)
- 1 teaspoon Kashmiri Chili Powder (mild red chili powder for color)
- 0.5 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Cumin Powder (optional for extra aroma)
- 0.5 teaspoon Coriander Powder (optional)
- 0.25 teaspoon Chat Masala (optional tangy spice blend)
- 1 teaspoon Lemon Juice (optional, adds freshness)
Instructions
Drain and dry chickpeas
Open the canned black chickpeas, pour into a colander, rinse under cold water, then pat dry with a clean kitchen towel or paper towels.
Time: PT5M
Melt ghee
Place skillet over medium heat, add 2 tbsp ghee, let melt and heat for about 30 seconds.
Time: PT1M
Temperature: Medium heat
Toast spices
Add Kashmiri chili powder, cumin powder, coriander powder, and salt to the hot ghee, stir quickly for 30 seconds to release aroma.
Time: PT1M
Temperature: Medium heat
Roast chickpeas
Add the dried chickpeas to the skillet, toss to coat evenly with spiced ghee. Roast, stirring every minute, for 8‑10 minutes until golden and crisp.
Time: PT10M
Temperature: Medium‑high heat
Add finishing touches
Sprinkle chat masala and lemon juice, give a final toss, then remove from heat.
Time: PT1M
Cool and serve
Transfer to a bowl, let cool for 5 minutes; the snack will become crunchier as it cools.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 6g
- Carbohydrates
- 20g
- Fat
- 6g
- Fiber
- 5g
Dietary info: Vegetarian, High-protein, Gluten-free, Vegan-friendly if oil is used instead of ghee
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Black Chickpeas (canned): cooked dried kala chana, roasted soy nuts
- Instead of Ghee: unsalted butter, vegetable oil
- Instead of Kashmiri Chili Powder: paprika, regular chili powder (use less)
- Instead of Lemon Juice: lime juice
Equipment Needed
- Heavy‑bottomed skillet
- Spatula or wooden spoon
- Mixing bowl
- Measuring spoons
- Airtight container (optional)
Critical Steps — Do Not Skip
- Dry chickpeas thoroughly before roasting
- Roast chickpeas until golden and crisp
- Do not let spices burn; add them only after ghee is hot
Chef Tips from the Video
- Use Kashmiri chili powder for a vibrant red color without excessive heat
- For extra crunch, soak dried kala chana overnight, boil until soft, dry thoroughly, then roast
Troubleshooting
Chickpeas are soggy after cooking
Ensure chickpeas are completely dry before adding to the pan and roast a few minutes longer at medium‑high heat.
Spices taste bitter
Add spices after the ghee is hot but not smoking, and stir quickly; reduce the toasting time if needed.
Storage
Refrigerator: Store in an airtight container; can keep up to 5 days refrigerated
Freezer: Not recommended – texture becomes soft after freezing
Room temperature: Best kept at room temperature in an airtight jar for up to 5 days
Make-Ahead Tips
- Roast a larger batch and store in an airtight container
- Reheat briefly in a dry skillet to restore crunch
Last updated: September 6, 2026
