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Crispy Masala Chana: A Guilt-Free Indian Snack You’ll Love
Looking for a healthy, protein-packed snack that’s crunchy, flavorful, and easy to make? These roasted chickpeas—also known as chana namkeen or kondakalai baked snacks—are your answer. With just a few pantry staples and spices, you can whip up a batch of masala chana that rivals any store-bought treat. Perfect for tea time, movie nights, or mid-day munching, this snack is vegan, gluten-free, and absolutely addictive.
Can I use canned chickpeas instead of soaking overnight?
Yes! Just rinse and drain thoroughly. Pat dry before baking to ensure crispiness.
What spices work best for masala chana?
A mix of chaat masala, red chili powder, cumin, and salt works beautifully. You can also add amchur (dry mango powder) for tang. You can add any flavor of your choice. Adjust the spice according to your taste
How do I store roasted chickpeas to keep them crunchy?
Let them cool completely and store them in an airtight container. They stay crisp for up to a week.
Are these snacks good for weight loss?
Absolutely. Chickpeas are high in protein and fiber, which help keep you full longer. Just watch the oil and salt levels.
Can I make these in an air fryer?
Yes! Air fry at 375°F for 15–20 minutes, shaking halfway through.
See more Savory bakshanam recipes
Ingredients:
1/2 dried chickpeas (chana)
Salt, to taste
1 teaspoon garam masala
1 tablespoon olive oil
seasoning
chaat masala
Kashmiri chilli powder
cumin powder
garlic powder
How to make chana namkeen with step-by-step pictures
- Soak chickpeas overnight in plenty of water.
- Pressure cook with salt and garam masala for 6 whistles until soft but not mushy.
- Drain the chickpeas in a colander and spread them on a kitchen towel. Pat dry thoroughly—this step is key for crispiness.
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Toss chickpeas with oil and spread evenly on the tray.
- Bake for 15 minutes, then stir and continue baking for an additional 15 minutes.
- Check crispness—mine took around 35 minutes total. Adjust based on your oven and chickpea texture.
- Season with your favorite spices while the dish is still warm. Mix well.
- Turn off the oven and let the chickpeas rest inside for 5 minutes.
- Cool completely and store in an airtight container.
Ingredients
- 1/2 dried chickpeas chana
- Salt to taste
- 1 teaspoon garam masala
- 1 tablespoon olive oil
- seasoning
- chaat masala
- Kashmiri chilli powder
- cumin powder
- garlic powder
Instructions
- Soak chickpeas overnight in plenty of water.
- Pressure cook with salt and garam masala for 6 whistles until soft but not mushy.
- Drain the chickpeas in a colander and spread them on a kitchen towel. Pat dry thoroughly—this step is key for crispiness.
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Toss chickpeas with oil and spread evenly on the tray.
- Bake for 15 minutes, then stir and continue baking for an additional 15 minutes.
- Check crispness—mine took around 35 minutes total. Adjust based on your oven and chickpea texture.
- Season with your favorite spices while the dish is still warm. Mix well.
- Turn off the oven and let the chickpeas rest inside for 5 minutes.
- Cool completely and store in an airtight container.
Video
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