Spicy Roasted Black Chickpea (Kala Chana) Tea‑Time Snack

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

1. 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

2. Melt ghee

   Place skillet over medium heat, add 2 tbsp ghee, let melt and heat for about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

3. 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

4. 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

5. Add finishing touches

   Sprinkle chat masala and lemon juice, give a final toss, then remove from heat.

   Time: PT1M

6. 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