आगरे के मशहूर नमकीन चना खोखले । Kabuli Chana Namkeen Recipe- Chatpata Chana fry | Fried Masala Chana
When it’s Hunger o’clock in the evening, prepare Kabuli Chana Namkeen and enjoy it with a cup of hot tea or coffee. It is a combination of both tangy and crunchy flavor. You can prepare this namkeen, store it in an airtight container, and enjoy it for more than 3-months.
Follow the directions below along with the images to prepare crunchy Kabuli chana namkeen.
Directions:
1. Add 1 cup of overnight soaked Kabuli chana to the cooker.
2. Pour 1 cup of water and pressure cook the chana for a whistle.
3. Turn off the flame after a whistle and leave the chana for 2 minutes in the cooker.
4. Strain the chana to drain out the water.
5. Lay a towel on a tray and dry the chana on it for 30 minutes under the fan.
6. Deep fry the chana in medium-high hot oil over medium-high heat.
7. Put chanas in the Kadai, cover with a thali (or lid), and fry them for 3 minutes.
8. Remove the lid, stir occasionally, and fry till the color changes and become crunchy.
9. Take the chickpeas out on a strainer once fried.
10. Blend 2 tsp salt, 1 tsp black salt, 2 tsp Kashmiri red chili, 3 tsp dry mango powder, 1 tsp cumin seeds, 1 tsp coriander powder, 1 tsp black pepper, 7-6 clove, and the masala is ready.
11. Sprinkle 2 tsp of masala over the chickpeas.
12. Kabuli Chana Namkeen is ready to be served.
- Chickpeas (Kabuli Chana) - 1 Cup (200 grams)
- Salt - 2 tsp
- Black Salt - 1 tsp
- Kashmiri Red Chilli Powder - 2 tsp
- Dry Mango Powder - 3 tsp
- Cumin Seeds - 1 tsp
- Coriander Powder - 1 tsp
- Black Pepper - 1 tsp
- Clove - 6 or 7
- Oil for frying
- Add 1 cup of overnight soaked Kabuli chana to the cooker.
- Pour 1 cup of water and pressure cook the chana for a whistle.
- Turn off the flame after a whistle and leave the chana for 2 minutes in the cooker.
- Strain the chana to drain out the water.
- Lay a towel on a tray and dry the chana on it for 30 minutes under the fan.
- Deep fry the chana in medium-high hot oil over medium-high heat.
- Put chanas in the Kadai, cover with a thali (or lid), and fry them for 3 minutes.
- Remove the lid, stir occasionally, and fry till the color changes and become crunchy.
- Take the chickpeas out on a strainer once fried.
- Blend 2 tsp salt, 1 tsp black salt, 2 tsp Kashmiri red chili, 3 tsp dry mango powder, 1 tsp cumin seeds, 1 tsp coriander powder, 1 tsp black pepper, 7-6 clove, and the masala is ready.
- Sprinkle 2 tsp of masala over the chickpeas.
- Kabuli Chana Namkeen is ready to be served.
