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Deep fried recipe

Kabuli Chana Namkeen Recipe

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.

 

Kabuli Chana Namkeen Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
 
Kabuli Chana Namkeen is a combination of both tangy and crunchy flavor.
Ingredients
  • 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
Instructions
  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.

 

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