Craving a guilt-free, crunchy snack that’s both nutritious and delicious? Look no further! We’ve got the perfect recipe for you. Whether you prefer the slow roast in the oven or the quick crisp in the air fryer, these Air Fryer Crispy Indian Chickpeas also popularly known as ‘Masala Chickpeas’ are sure to become your new favorite snack. Packed with protein and flavor, they’re a wholesome alternative to store-bought chips. Enjoy them on their own, toss them in salads, or use them as a crunchy topping for soups. The possibilities are endless, and your taste buds will thank you!
Air Fryer Crispy Indian Chickpeas Ingredients:
The ingredients for both the methods are same and I’ve tried my best to cover all the details regarding the ingredients:
Chickpeas – can use dry or canned chickpeas and the detailed cooking version is mentioned below. Olive Oil – use oil as per your choice like vegetable oil, coconut oil, MCT oil, etc Water – this is only needed if using dried chickpeas.
Powdered Spices:
Cumin Powder Coriander Powder Ginger Powder – optional Garlic Powder – optional Paprika Powder – adds a hot kick – optional Red Chili Powder Dry Mango Powder – can use lemon powder too or skip Table Salt – use as per your taste Himalayan Pink Salt – as per taste (adds extra flavors) optional
Detailed Method to Cook Different Chickpeas:
I’m subdividing the chickpea cooking methods in two parts: Method Using Dried Chickpeas (chole):
These need to be soaked overnight (preferably) or for 5-6 hours in water + salt + baking soda. This helps plump them to double their size and make the inside evenly soft and evenly distribute the salt in chickpeas. Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in an instant-pot). Let the chickpeas cool completely and drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
Method Using Canned Chickpeas (chole):
These are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil soaked in the can. Drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
How to Cook Chickpeas Using Different Methods:
Air Fryer Indian Chickpeas Method:
Storing the Crispy Chickpeas:
These NEED to be stored in an Air-Tight jar or containers. Since they are crispy, the moment we leave them out for 1-2 hours, they tend to lose the crunch eventually. So best, keep them stored in dry air-tight jars.
————————————- Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest Chana Dal Namkeen Recipe (Bengal Gram Lentil Snack) Methi Mathri Recipe – Baked, Fried and Air Fryer Recipe
Method Using Dried Chickpeas (chole):
These need to be soaked overnight (preferably) or for 5-6 hours in water + salt + baking soda. This helps plump them to double their size and make the inside evenly soft and evenly distribute the salt in chickpeas.Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in an instant-pot).Let the chickpeas cool completely and drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
Method Using Canned Chickpeas (chole):
These are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil soaked in the can. Drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
Oven Roasted Indian Chickpeas Method:
Air Fryer Indian Chickpeas Method:
Garbanzo Beans (Chole) – there are 2 options for using chickpeas: Dried Chickpeas (chole) - these need to be soaked overnight (preferably) or for 5-6 hours in water + baking soda. This helps plump them to double their size and make the inside evenly soft. Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in instant pot). Canned Chickpeas - these are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil its soaked in can. Once you have the chickpeas ready, drain the water and them dry completely. Dry Mango Powder: this is optional and you can even use lemon seasoning or citric acid. Storage: Keep in air-tight container for a crunch.
title: “Air Fryer Crispy Indian Chickpeas Masala Chickpeas Snack” ShowToc: true date: “2024-10-21” author: “Joseph Williams”
Craving a guilt-free, crunchy snack that’s both nutritious and delicious? Look no further! We’ve got the perfect recipe for you. Whether you prefer the slow roast in the oven or the quick crisp in the air fryer, these Air Fryer Crispy Indian Chickpeas also popularly known as ‘Masala Chickpeas’ are sure to become your new favorite snack. Packed with protein and flavor, they’re a wholesome alternative to store-bought chips. Enjoy them on their own, toss them in salads, or use them as a crunchy topping for soups. The possibilities are endless, and your taste buds will thank you!
Air Fryer Crispy Indian Chickpeas Ingredients:
The ingredients for both the methods are same and I’ve tried my best to cover all the details regarding the ingredients:
Chickpeas – can use dry or canned chickpeas and the detailed cooking version is mentioned below. Olive Oil – use oil as per your choice like vegetable oil, coconut oil, MCT oil, etc Water – this is only needed if using dried chickpeas.
Powdered Spices:
Cumin Powder Coriander Powder Ginger Powder – optional Garlic Powder – optional Paprika Powder – adds a hot kick – optional Red Chili Powder Dry Mango Powder – can use lemon powder too or skip Table Salt – use as per your taste Himalayan Pink Salt – as per taste (adds extra flavors) optional
Detailed Method to Cook Different Chickpeas:
I’m subdividing the chickpea cooking methods in two parts: Method Using Dried Chickpeas (chole):
These need to be soaked overnight (preferably) or for 5-6 hours in water + salt + baking soda. This helps plump them to double their size and make the inside evenly soft and evenly distribute the salt in chickpeas. Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in an instant-pot). Let the chickpeas cool completely and drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
Method Using Canned Chickpeas (chole):
These are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil soaked in the can. Drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
How to Cook Chickpeas Using Different Methods:
Air Fryer Indian Chickpeas Method:
Storing the Crispy Chickpeas:
These NEED to be stored in an Air-Tight jar or containers. Since they are crispy, the moment we leave them out for 1-2 hours, they tend to lose the crunch eventually. So best, keep them stored in dry air-tight jars.
————————————- Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest Chana Dal Namkeen Recipe (Bengal Gram Lentil Snack) Methi Mathri Recipe – Baked, Fried and Air Fryer Recipe
Method Using Dried Chickpeas (chole):
These need to be soaked overnight (preferably) or for 5-6 hours in water + salt + baking soda. This helps plump them to double their size and make the inside evenly soft and evenly distribute the salt in chickpeas.Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in an instant-pot).Let the chickpeas cool completely and drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
Method Using Canned Chickpeas (chole):
These are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil soaked in the can. Drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
Oven Roasted Indian Chickpeas Method:
Air Fryer Indian Chickpeas Method:
Garbanzo Beans (Chole) – there are 2 options for using chickpeas: Dried Chickpeas (chole) - these need to be soaked overnight (preferably) or for 5-6 hours in water + baking soda. This helps plump them to double their size and make the inside evenly soft. Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in instant pot). Canned Chickpeas - these are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil its soaked in can. Once you have the chickpeas ready, drain the water and them dry completely. Dry Mango Powder: this is optional and you can even use lemon seasoning or citric acid. Storage: Keep in air-tight container for a crunch.
