Indian chana snack is a delicious and nutritious snack. Chickpeas, known as chana in Hindi, has been a staple food in India for centuries. Soft and slightly crunchy texture, savoury flavours, and nutritional value have made this chana a popular choice among health-conscious snackers. This chana snack is just pressure-cooked and fried along with tempered spices which is a healthy and tasty snack that is enjoyed by all. The step-by-step procedure with a detailed video recipe.
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Chana masala, also known as chole masala or chickpea snack, is a popular North Indian dish. Its origins can be traced back to the Indian subcontinent, where chickpeas have been cultivated for centuries. The exact origins of chana masala are unclear, but it is believed to have originated in the Punjab region of India. But this recipe slightly varies in my style that are mostly loved by Indian people.
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Indian chana snacks are made with chickpeas that are soaked and then shallow-fried until slightly crispy. They are then seasoned with a variety of spices, such as turmeric, cumin, coriander, red chilli powder, chaat masala, and salt. The flavours are savoury, spicy, and aromatic.
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Fried chana snacks are popular throughout India and have developed regional variations. In some regions, they are flavoured with ginger, garlic, or curry leaves. In other areas, they may be coated in a sweet and tangy tamarind chutney. They are a popular accompaniment to tea or as a quick and satisfying snack on the go. Their affordability and flavour have made them a beloved treat among people of all ages and backgrounds.
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Tips for a perfect Indian chana snack:
- Soak chickpea overnight for a fast cook.
- Pressure cook for 3-4 whistles and do not make them mushy.
- Make sure to filter water immediately when it is hot otherwise, chana will become mushy.
- Shallow-fry chana until they become a slightly crunchy texture.
- Do not forget to add the special secret ingredient chaat masala.
- Stir and fry chaat masala and chana.
- Better serve hot Indian chana snack.
Indin chana snack recipe video:
Indian chana snack recipe card:
- Chickpea(chana/chole) – 1 cup
- Salt – 1/4 teaspoon
- Water – 1 glass
- Tempering seeds – 1 teaspoon
- Dry red chilli – 3
- Curry leaves – 2 springs
- Turmeric – 2 pinches
- Red chilli powder – 1 teaspoon
- Chaat masala – 1 teaspoon
- Chopped coriander leaves – 1/4 cup
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Rinse a cup of chickpeas (chana/chole) 2 times under running water.
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Soak for at least 5 hours or overnight.
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The chana doubles the size.
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Remove the water and add soaked chana to a pressure cooker.
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Add 1/4 teaspoon of salt and pour a glass of water.
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Pressure cook for 3-4 whistles.
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When the pressure goes on then press the chana and check whether it is boiled or not.
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Do not boil the chana until they become mushy.
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Filter the water and set it aside.
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Heat a pan over a medium flame to add 2 tablespoons of oil.
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Add a teaspoon of tempering seeds, 3 dry red chillies and a spring of curry leaves.
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let them sizzle for a few seconds.
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Add boiled chana and stir until heated through and slightly crispy, about a minute or two.
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Add 2 pinches of turmeric, 1 teaspoon of red chilli powder, 2 pinches of salt if necessary.
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Add the secret ingredient a teaspoon of chaat masala.
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Stir and fry for a minute.
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Lastly, add 1/4 cup of chopped coriander leaves and mix well.
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Our Indian chana snack is ready to serve.
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Serve hot for a better taste and enjoy the day.
- Soak chickpea overnight for a fast cook.
- Pressure cook for 3-4 whistles and do not make them mushy.
- Make sure to filter water immediately when it is hot otherwise, chana will become mushy.
- Shallow-fry chana until they become a slightly crunchy texture.
- Do not forget to add the special secret ingredient chaat masala.
- Stir and fry chaat masala and chana.
- Better serve hot Indian chana snack.
Step-by-step procedure for Indian chana snack recipe:
Soaking:
Rinse a cup of chickpeas (chana/chole) 2 times under running water.
Soak for at least 5 hours or overnight.
Boiling:
The chana doubles the size. Remove the water and add soaked chana to a pressure cooker.
Add 1/4 teaspoon of salt and pour a glass of water.
Pressure cook for 3-4 whistles.
When the pressure goes on then press the chana and check whether it is boiled or not.
Do not boil the chana until they become mushy.
Filter the water and set it aside.
Tempering:
Heat a pan over a medium flame to add 2 tablespoons of oil.
Add a teaspoon of tempering seeds, 3 dry red chillies and a spring of curry leaves.
let them sizzle for a few seconds.
Add boiled chana and stir until heated through and slightly crispy, about a minute or two.
Add 2 pinches of turmeric, 1 teaspoon of red chilli powder, 2 pinches of salt if necessary.
Add the secret ingredient a teaspoon of chaat masala.
Stir and fry for a minute.
Lastly, add 1/4 cup of chopped coriander leaves and mix well.
Our Indian chana snack is ready to serve.
Serve hot for a better taste and enjoy the day.
