Are you craving a crunchy snack but want to keep it healthy? Look no further than these delectable no-oil spiced roasted chickpeas namkeen. This guilt-free treat is not only delicious but also packed with protein and flavor. In this article, we’ll guide you through the process of making these savory snacks step by step. Get ready to embark on a culinary adventure that’s easy, enjoyable, and, most importantly, oil-free!
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather our ingredients:
- 2 cups of chickpeas (canned or soaked and cooked)
- 1 tablespoon of chaat masala
- 1 teaspoon of cumin powder
- 1/2 teaspoon of red chili powder (adjust to your spice preference)
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 1 tablespoon of amchur (dried mango powder)
- Freshly squeezed lemon juice from 1 lemon
Preparing the Chickpeas
To start, ensure your chickpeas are cooked and completely dry. You can use canned chickpeas, but make sure to drain and pat them dry with a kitchen towel. Alternatively, soak dried chickpeas overnight and cook them until they are tender. The key here is to have dry chickpeas to achieve that coveted crispiness.
Seasoning Your Chickpeas
Now comes the fun part – seasoning your chickpeas. In a large mixing bowl, combine chaat masala, cumin powder, red chili powder, turmeric powder, and salt. Mix these spices thoroughly, ensuring an even blend. The aroma alone will make your taste buds tingle!
Coating the Chickpeas
Add your dry chickpeas to the spice mix, gently tossing them to coat evenly. Don’t be afraid to get your hands dirty; it’s all part of the cooking experience! The chickpeas should be well-coated with the aromatic spice blend.
Roasting Your Chickpeas
Now, it’s time to roast your chickpeas. Preheat your oven to 375°F (190°C). Spread the spiced chickpeas on a baking sheet lined with parchment paper, ensuring they are in a single layer. This helps them roast evenly and become delightfully crispy.
The Baking Process
Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chickpeas turn golden brown and crunchy. Keep an eye on them to prevent burning, as oven temperatures may vary.
Adding the Final Touches
Once your chickpeas are out of the oven and still warm, sprinkle them with amchur (dried mango powder) and a generous squeeze of lemon juice. This adds a tangy and refreshing twist to your roasted chickpeas.
In conclusion, making no-oil spiced roasted chickpeas namkeen is a delightful journey for your taste buds and a healthier alternative to traditional deep-fried snacks. With just a handful of ingredients and a bit of creativity, you can whip up a batch of these crunchy goodies that will leave you craving for more.
Q1: Can I use canned chickpeas for this recipe?
A1: Yes, you can use canned chickpeas, but make sure to drain and pat them dry before seasoning and roasting.
Q2: How long can I store these roasted chickpeas?
A2: Store them in an airtight container at room temperature for up to two weeks. However, they are best enjoyed fresh.
Q3: Can I customize the spice level of these chickpeas?
A3: Absolutely! Adjust the amount of red chili powder to make them as mild or spicy as you like.