Never thought to make crunchy chickpeas in a pan. I tried and it comes out with a perfect nutty taste and crispy texture. Believe me, pan fried chickpeas are awesome! packed with protein and an easy vegan snack that you can quickly make at home.
About Crunchy Chickpeas
Chickpeas can be cooked in a variety of ways but the crispy and crunchy chickpeas are best for munch. Traditonally the chickpeas are deep fried or baked to turn into crunchy texture. Here I prepared pan fried chickpeas seasoned with salt and pepper.
If you have boiled chickpeas at home then it's a 5 minute recipe to make it. Pan frying is little technical to make it crispy but once you do it, you will get an idea to play with heat to make a crunchy texture of chickpeas.
Once you make it, it's irresistible to stop your hand to eat it. Yes, I am addicted to this healthy recipe and why? because;
- best to eat after workout to maintain the energy level.
- good for munching time.
- keep full for long time.
- packed with protein and multi vitamins.
- good for weigh loss.
Ingredients
- Boiled Chickpeas: Use boiled or canned chickpeas to make this recipe. If using canned then wash and dry it with towel before stir frying otherwise the water will make it soggy.
- Corn flour: will help to make it crispy.
- Seasoning: salt and pepper
- Chaat Masala: using homemade chaat masala powder to add savoury and spicy flavor in chickpeas.
- Oil: Used for pan frying.
Tip: To make extra crispy, use rice flour along with cornflour.
How To Make Crunchy Chickpeas
Step 1: Dry the Chickpeas
Spread the boiled chickpeas on a absorbent paper or towel to make it dry. It will hardly take 30 minutes to get dry.
In a bowl, add salt, red chili powder, chaat masala and cornflour. Give it a good mix. Add the chickpeas in a bowl and gently mix it with spoon to evenly coat the cornflour on all chickpeas.
In a frying pan, add 1 teaspoon of oil and heat it up. Add chickpeas in pan on high heat. Keep stirring with gentle hand to pan fry the chickpeas. As you feel the chickpeas are start getting hard then turn the heat to medium and keep cooking to dry the natural water of chickpeas. It will take 5 to 6 minutes to turn into crsipy and crunchy texture.
Take it out and sprinkle chaat masala and enjoy.
Crunchy Chickpeas Video
Easy Tips
- Use boiled chickpeas. (don't try this recipe with dried chickpeas).
- Make sure the boiled chickpeas are dried and should not contain enough water otherwise will be soggy after pan frying.
- If you want to make it EXTRA crispy then add rice powder along with cornflour or cornstarch.
- Don't add too much oil for frying. Little oil can make a big difference.
- Cooking Technique: Initially fry the chickpeas on high heat. Once the chickpeas, upper skin becomes hard then turn the heat to low and saute until it shows crunchy texture. Watch the video to get an idea.
- Take it out on kitchen paper.
- Never Cover after pan frying.
- Try to consume fast as it will lose the crunch with time.
Variations
- Use seasoning of your taste.
- Try with salt and blackpeper. I tried and it was tasty.
- Paprika and oregano also make best taste.
- Use salt and cheese powder to add a cheesy flavor.
- Sprinkle garlic powder to add a garlicky flavor.
Q & A
Yes, you can use canned chickpeas. I personally prefer to use homemade boiled chickpeas as it doesn't contain preservatives. But, you can use canned as per your availability.
Yes, you can add flavor as per your taste buds. In this recipe, you can replace red chili powder or chaat masala with paprika. You can also add garlic powder, chicken powder or mustard powder as per your taste or interest.
Chickpeas are packed with fiber, vitamins, and minerals. It's the best source of protein and if you are on weight loss it keeps you filled for a long time. If you are vegetarian then it's the best choice to incorporate into your diet. It also helps to improve the digestion system and keeps you clean internally.
This recipe of chickpeas contains less oil so it's the best choice for munching so you can eat it as a healthy snack.
1) If the chickpeas are soaked for long time then it will take long time to get crispy.
2) In the same way, if it's not properly dried before pan frying then it will take long to turn into crispy texture.
3) Simple hack can work: rest the chickpeas in cornflour for 5 to 10 minutes. After that add a spoon of corn flour with rice powder and give it good mix. Make sure to cook on high heat and as the chickpeas starts to get hard then turn the heat to medium to evaporate the natural water of chickpeas.
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. You can also share your suggestions. If you make chickpea snacks at home then share a picture with us on social.
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Crunchy Chickpeas (Pan Fried)
Equipment
- Frying Pan
Materials
- 1 cup Boiled chickpeas
- 2 tablespoon Corn flour
- ⅓ teaspoon Salt
- ⅓ teaspoon Red Chilli Powder
- 1 teaspoon Chaat Masala
- 1 teaspoon Oil – 1 Tsp
Instructions
- Spread the boiled chickpeas on a absorbent paper or towel to make it dry. It will hardly take 30 minutes to get dry.
- In a bowl, add boiled chickpeas, add corn flour, salt, red chili powder, and chaat masala. Gently mix all the ingredients.
- Now in a frying pan, add 1 teaspoon oil and heat it up.
- Add chickpeas in the pan and fry on high heat.
- Initially keep the temperature high and then turned low. Saute until the chickpeas (Chana) get crispy and crunchy.
- Cool it down! and serve…
Video
Notes
- Use boiled chickpeas. (don't try this recipe with dried chickpeas).
- Make sure the boiled chickpeas are dried and should not contain enough water otherwise will be soggy after pan frying.
- If you want to make it EXTRA crispy then add rice powder along with cornflour or cornstarch.
- Don't add too much oil for frying. Little oil can make a big difference.
- Cooking Technique: Initially fry the chickpeas on high heat. Once the chickpeas, upper skin becomes hard then turn the heat to low and saute until it shows a crunchy texture. Watch the video to get an idea.
- Take it out on kitchen paper.
- Never Cover after pan frying.
- Try to consume fast as it will lose the crunch with time.
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