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crunchy chickpeas - pan fried chickpeas

Crunchy Chickpeas (Pan Fried)

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.
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Course: Appetizer, Snack
Cuisine: International
Keyword: crunchy chickpeas, pan fried chickpeas
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Equipment

  • Frying Pan

Ingredients

  • 1 cup Boiled chickpeas
  • 2 tablespoon Corn flour
  • teaspoon Salt
  • 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.