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This delicious snack is high in protein and fibre. Serve warm as party nibbles.
1 person made this
- 120ml olive oil
- 2 (400g) tins chickpeas, rinsed and drained
MethodPrep:1min ›Cook:5min ›Ready in:6min
- Heat oil in a large frying pan over high heat. Add chickpeas, stir until brown and the oil has been absorbed, about 5-6 minutes. Transfer to a bowl and serve.
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Pan Fried Chickpeas
Add pan fried chickpeas to salads, tacos, power bowls .… The possibilities are endless.
This recipe is also suitable for vegans and it is naturally gluten-free.
Can you pan fry chickpeas?
Yes, you absolutely can. I love it because it’s quicker (you don’t need to wait until your oven heats up).
Just make sure the chickpeas you want to pan-fry is cooked. I like using cooked canned/jarred chickpeas but if you prefer buying the dried version, then you can use that one. You will have to count with some extra prep time as you need to cook it first.
Are roasted chickpeas good for you?
Yes. Chickpeas is a nutritious legume that provides your body with fiber, protein and vitamins.
To make this pan fried chickpeas recipe you only use a little olive oil. If you can, use extra virgin olive oil which is cold-pressed, so it contains more nutrients.
Fresh parsley and lemon juice are added to pan roasted chickpeas for flavor but they also contain vitamin c and other nutrients good for our body.
Crispy Fried Chana Masala - Crunchy Crispy Chickpeas
Learn to make Crispy Fried Chana Recipe | Crunchy Chana Masala | Crunchy Crispy Chickpeas Recipe with an easy and quick recipe video tutorial. Crunchy Chana Masala | Crunchy Crispy Chickpeas is a very chatpata (spicy), kurkura (crunchy) North Indian style snack, which is well-liked for its chatpata aftertaste. This is a great snack to munch on, and they are so addictive that you’ll keep on chomping them.
This Indian Crispy Fried Chana (chickpeas) is an Indian style crunchy namkeen (savory snack) which is a great tea time snack, which also goes well with hot tea/coffee.
Crunchy Chana Masala is a perfect snack when you have friends coming over for tea or coffee. Tea + this super addictive snack Crunchy Chana Masala equals endless talks with your friends. Seems like a match made in heaven. BEST THING EVER.
How does Crunchy Chana Masala Taste?
This fried chana is very tasty, perfectly crunchy, and has just the right amount of spices.
It was so not typical to make this at home when I was a child. It’s because it was a little time consuming and was easily accessible at the nearby grocery stores. So there was no need to make it at home. But now tables have turned, we don’t easily get them often at Indian/Asian groceries in the Nordics.
So the best way to satisfy those craving is to make them yourself. Making them even for the first time is not difficult at all.
How to make Crispy Crunchy Crispy Chickpeas? How do you make dry Chana snacks?
- In a large bowl, place the dried chickpeas (Kabuli chana).
- Rinse it well and add enough water to soak the chickpeas. Water should be about 3-5 inches above the chickpeas.
- Add about ¼ tsp of baking soda and give it a nice stir.
- Soak it for 6-8 hours, or overnight. Chickpeas will absorb the water and would become double in size after soaking.
- Drain well and rinse again.
- Add soaked chana to a pan along with 1 cup of water and some salt. Cover and let it cook on medium-high heat for about 10 minutes.
- Chana should be tender but not too soft.
- Turn off the heat, and remove excess water.
- Arrange cooked chickpeas in a single layer on a muslin cloth or on a kitchen towel.
- Let it dry in the shade for 2-3 hours. There shouldn’t be any moisture when you fry chickpeas, so try to get them as dry as possible. Otherwise, you’ll get flare-ups when you add chickpeas to the heated oil.
- Now heat your vegetable/frying oil in a deep pan over medium-high heat.
- Add the chickpeas and let them fry for 7-8 minutes.
- Once they float on the surface turn the heat to medium-low and fry them until they go golden brown.
- Remove them with a slotted spoon and place them on paper towels to remove the excess oil.
- Add all the spices when they are slightly warm, and mix well.
There are also some benefits of making crispy fried chana at home:
- They are a lot economical than the store-bought packets.
- You can customize the flavorings according to your taste buds.
- You can healthify them by oven-roasting. This way you’ll save a lot of calories if you are calorie conscious.
- They stay crispy and super crunchy at room temperature in an airtight container for about 2 months. So make them in a large batch with the same amount of effort, and enjoy it for months.
Can I roast Crunchy Crispy Chickpeas in the oven?
The traditional way of making this crispy chana masala is to deep-fry them. However, if you want to give this snack a more healthy twist then you can simply opt for the baked version. You won’t be able to tell any major differences in terms of texture. They are still as crunchy, crispy, and tasty as the fried version.
I have shared the baked version of this recipe in the recipe box below.
Can you air Fry chickpeas?
Yes, air frying chickpeas is possible. Follow the same recipe and instead of deep frying, air-fry them according to the manufacturer’s instructions.
What are the other Indian Style Chickpea dishes?
In Indian cuisine, Kabuli Chana is used for making many mouth-watering dishes such as chana masala curry, chana salad, chana namkeen snack, and many more. There are many ways to make this chickpea curry and every recipe seems to be better than the last one.
What can I do with chickpeas?
You can make many wonderful dishes using chickpeas such as Amritsari Chole, Falafel, Chickpea Salad, chickpea patties, hummus and many more.
Can I use canned chickpeas for making Crunchy Chana Masala?
Yes, surely you can. For making chana masala with canned chickpeas you don’t have to soak them overnight. Just add some baking soda while cooking chickpeas. Rest of the recipe would remain the same.
Should I cook canned chickpeas?
If you are roasting chickpeas then it is not necessary to cook them. But if you are cooking them in curry or frying them, then it is a good idea to cook them first.
What are the other names of Crunchy Chana Masala?
- Chana kurkure namkeen.
- Chatpate kurkure kabuli chana
- Fried Chana
- Spicy crispy chickpeas, and
- Spicy Crispy Chickpeas
How do you keep roasted chickpeas crunchy?
If you want to keep roasted chickpeas crunchy then make sure that you pat your chickpeas very dry. Every single drip of water should be off of your chickpeas. If there is some remaining moisture it will stop them from getting crunchy during the roasting process. Pat them dry with several paper towels, or kitchen towel. Let them dry uncovered for at least 1 hour before roasting them.
How do you season roasted chickpeas?
For seasoning, you can simply add some salt (or black salt), and black pepper. But if you love spicy flavors then make a spice mix of salt, some chaat masala, chili powder, dried mint powder, and dried mango powder.
How long do roasted chickpeas last?
Cool roasted chickpeas completely and store them in an airtight jar for up to a week. If they lose their crunch, pop them for 5 minutes at 200°C/400°F preheated oven.
How to make Crispy Fried Chickpeas
Ingredients for Crispy fried chickpeas
- Cooked Chickpeas - 1 cup
- Vegetable oil - 1 cup for frying.
- salt - 1 1/2 tsp or to taste
- Black Pepper powder - 1/2 tsp
- Red chili powder(optional) - 1/4 tsp
- Lime juice - 2 tsp
- sugar(optional) - 1/4 tsp
Preparation before making fried garbanzo beans - chickpeas - Kabuli chana
If you are using dry chickpeas, soak and cook chickpeas. Follow the instructions given on How to cook chickpeas .
Spread drained chickpeas on a cloth for drying for an hour or so and then use as given below.
- Heat oil in a pan. Reduce heat.
- Add 1/2 cup chickpeas. Fry on low flame till just done. For about 4-5 minutes.
- Remove and Drain well.
- Fry the remaining chickpeas in the same way. Sprinkle salt and spice powders and mix well.
Fried chickpeas are ready to eat.
- Serve hot or cold. You can store and use these fried chickpeas for more than a week.
- Fried chickpeas are good to eat at a snack or as a side dish for any meal.Generally it gets eaten fast.
- You may add only black pepper powder or only red chili powder. The color and taste will change accordingly.
- If you wish, you may add a little bit of both, red chili powder and black pepper powder. This tastes great too.
- You may add garlic powder or onion powder or cinnamon powder according to your choice
- Add lime juice and cilantro just before serving. Mix well.
- You may also add finely chopped onions, chopped tomato, chaat masala just before serving.
Related Pages to visit:
How to skin chickpeas - Instructions for Removing chickpea skins
Sundal - Ghugari - Kabuli chana recipe - Boiled or steamed chickpeas - Festival snack
I used 1/2 the amount of oil. After cooking and adding spices I tossed in some plain mixed nuts and dried them further in a warm convection oven. The spices were plenty to flavor the mixed nuts and it made an interesting combination. We liked them
These were interesting but the spice just didn't do it for us. Plus, they lost their crunch after an hour and seemed greasy.
This recipe is addictive. Simple, easy, and delicious. One caution: I made this twice so far, and found thatt the salt content of the canned beans vary greatly, so taste the fried product before salting, and you will be in heaven!
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Are fried chickpeas good for you? They certainly can be.
These pan-fried chickpeas balls take the negatives of fried foods out of the equation thanks to healthy ingredients this recipe calls for, starting with the star of the show:
- Chickpeas. Also known as garbanzo beans, chickpeas aren’t only loaded with protein, but also high in manganese, folate, copper, phosphorus, and several other vitamins and minerals. As such, they benefit blood sugar control, weight maintenance, digestion, immunity and more.
- Coconut oil. Coconut oil benefits extend to many aspects of health. This source of healthy fat can help with brain, heart, kidney, liver joint, immune, digestive, bone, skin, oral, hair and hormone health.
- Spices. Cumin aids digestion, immunity, respiratory issues, skin, sleep, bone health and cholesterol, while antioxidant-rich paprika is a spice that can help the entire body. Of course, we already know garlic is one of the healthiest foods on the planet.
Ingredients for Air Fryer Chickpeas
Like many of my air fryer recipes, this one requires very minimal ingredients to achieve a delicious, crunchy result. It only calls for three main ingredients:
- Chickpeas: We will use one can of chickpeas to create this crispy snack. For best results, pat them dry with a paper towel before air frying.
- Olive Oil: Olive oil is used to coat the chickpeas. It helps the seasonings stick, and also helps to make them crispy!
- Salt: Salt is a great, classic seasoning choice that tastes delicious with chickpeas.
- Seasoning of Your Choice: Feel free to mix it up by ditching the salt and using your preferred seasoning. See below for Ranch, Dorito, and coconut curry ideas!
Kadhi with fried chickpeas
Prep 10 min
Cook 15 min
8 fresh curry leaves
1 tsp cumin seeds, roughly bashed
1 x 400g tin chickpeas, drained
Juice of 1 lemon
Fine sea salt
250g vegan yoghurt – I like Alpro no-sugar
6 tbsp gram flour (AKA chickpea flour)
1cm-long piece fresh ginger, peeled and grated
1 green Indian finger chilli, chopped
½ tsp turmeric
2 pinches ground cloves
Cooked rice, to serve
First, make the fried chickpeas. Pour a couple of tablespoons of oil into a medium-sized saucepan on a medium heat and, when hot, add four curry leaves and half the cumin seeds. Let them crackle and pop, then add the drained chickpeas and fry for five minutes, until golden and crisp. Off the heat, stir in a tablespoon of lemon juice and three-quarters of a teaspoon of salt, then tip into a bowl and leave to one side. Keep the pan handy for the kadhi.
To make the kadhi, in a bowl, whisk the yoghurt, gram flour, ginger, chilli, turmeric, cloves and a teaspoon of salt, then little by little stir in 500ml cold water. Heat two tablespoons of oil in the empty chickpea pan and, when hot, add the rest of the curry leaves and cumin. When they start to crackle, turn the heat right down and take the pan off the heat for a minute, to cool. Put it back on a low heat, slowly pour in the gram flour mixture and cook, stirring, for five minutes, until the mix thickens up. Take off the heat and stir in two teaspoons of lemon juice, or to taste.
Transfer the kadhi to a serving bowl, gently sprinkle the fried chickpeas over the top and serve with rice.
- For the Slaw:
- 3 cups finely shredded cabbage (about 1/2 a small head)
- 1/2 small red onion, thinly sliced
- 1 small carrot, grated on the large holes of a box grater
- 1 cup fresh parsley leaves, roughly chopped
- 1 tablespoon sugar (see note)
- 1/4 cup tahini
- 2 tablespoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- For the Chickpea Patties:
- 1/2 cup bulgur wheat
- 1 medium clove garlic, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1 (15 ounce) can of chickpeas, drained, rinsed, and dried on paper towels
- 1/2 cup flour
- 1/2 cup water
- 1 1/2 cups panko-style breadcrumbs (see note)
- 1/2 cup vegetable or canola oil
- 4 hamburger buns (see note)
- Sliced pickles and pepperoncini for serving
For the Slaw: Combine cabbage, onion, carrot, half of parsley, and sugar in a large bowl. Combine tahini and lemon juice in a small bowl and stir with a fork until homogenous. Add half of tahini mixture to cabbage. Season to taste with salt and pepper and toss to combine. Massage cabbage until tender then let rest at room temperature while you make the chickpea patties. Set aside remaining tahini mixture.
For the Chickpea Patties: Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook until tender, about 10 minutes. Drain carefully.
Meanwhile, combine remaining parsley, garlic, cumin, coriander, cayenne pepper, and half of chickpeas in the bowl of a food processor. Pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 10 short pulses. Transfer to a large bowl.
Add remaining chickpeas to food processor and pulse until roughly chopped, 4 to 6 pulses. Transfer to bowl with chickpea/herb mixture. When bulgur wheat has drained, add to bowl. Season with salt and pepper, then fold mixture together, starting with a rubber spatula, and finishing by hand when cool enough to handle. Form mixture into four patties about 4 inches wide and 1 inch thick.
Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in second medium bowl.
Working one patty at a time, dip in flour mixture to coat, then carefully transfer to breadcrumbs. Patties will be quite delicate. To move them without breaking, lift them from the batter mixture gently from underneath with your hands or with a slotted metal spatula. Cover with breadcrumbs on all sides, then carefully transfer to a plate. Repeat with remaining patties.
Heat half of oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the patties cook, swirling pan occasionally, until golden brown on bottoms, about 3 minutes. Carefully flip and cook second side, swirling pan occasionally as they cook, about 3 minutes longer. Transfer patties to a paper towel-lined plate and season well with salt.
Toast hamburger buns under a broiler. Divide half of the slaw evenly between the bottom buns, top with a chickpea patty, divide the remaining slaw on top of the patties, drizzle with remaining tahini/lemon mixture, add pickles and sliced pepperoncini as desired, and close sandwiches. Serve immediately.
I had these as an appetizer in a restaurant and was excited to find this recipe so I could try it at home. Unfortunately it just didn't work out. High heat seems to be important here and my electric stove and generic pan just wasn't generating enough. Mine came out soggy.
Messy to make and boring? I didn't find it so. These were as easy as frozen french fries and much, much tastier. I had some leftover, so the next day I added some cooked shredded chicken and a dab of sour cream for a delicious packed lunch. This is a recipe worth playing with!
I make the Caribbean version of this recipe - but with a pre-made seasoning: mince garlic, cilantro and a habanero pepper with about a tablespoon of salt and transfer to a large bowl. after you fry the chickpeas and pat them dry, toss them in with the seasoning and coat them thoroughly. the added spices give it a great kick.
oh yuck. It was messy to make and very boring to eat despite the smoked paprika.