For
this November’s Homebaker’s challenge – Diwali bakes. There are many options
like nankhati , mathri etc. I choose to bake this spicy chickpeas as we all like spicy crispy snacks.
Actually , these spicy chickpeas are deep fried in oil . This is a recipe with less oil and is baked.
Requirement :
Chickpea – 5oo g
Chili powder – 1
– 2 tbs ( depends on spice level )
Vegetable oil – 2
tbs
Salt – 1 tsp
Garlic – 4 cloves
Mixed herbs – ½
tsp
Method :
Soak the chickpea
overnight and cook till smooth drain the water
and pat dry with kitchen towel.
Peel the garlic
and grate.
Add the chickpea
to a large bowl along with chilli powder
, salt , mixed herb , garlic and oil.
Toss well so each
chickpea is coated with masala.
Bake at once
after marinade. I left it to rest for 2 hour and baked.
Arrange the
chickpeas in single layer on a baking tray lined with parchment paper.
Preheat oven to
200*C and bake 15 minutes.
Stir the
chickpeas and bake again for 15 minutes.
Turn off the oven
and let it cool in the oven.
Then store in
airtight containers.
Spicy roasted
chickpeas are ready to munch on…..
Notes :
Canned chickpeas
can be used – use 2 can for the above measurement.
Garam masala or
Mexican seasoning or black pepper or sumac can be used.
Olive oil can be
used or any oil of your choice.
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