15/08/2026
इतने क्रिस्पी और चटपटे काबुली चने पहले कभी नहीं खाए होंगे!
✨ Method:
Soak 500g Kabuli Chana (Chickpeas) overnight. Pressure cook for 2 whistles, then drain the water completely.
In a mixing bowl, combine ginger-garlic paste, red chilli powder, coriander powder, turmeric, black salt, chaat masala, a little oil, 150g besan (gram flour), and 50g rice flour. Add a little water and prepare a thick batter. Rice flour is the secret to an extra crispy texture.
Add the boiled chickpeas to the batter and mix well until every chickpea is evenly coated.
Deep-fry on medium-high heat for 5–7 minutes until they turn golden, crispy, and perfectly crunchy.
While still warm, sprinkle chaat masala and red chilli powder for an extra burst of flavour.
⭐ Storage Tip: Let the snack cool completely before storing it in an airtight container. It stays fresh and crispy for up to 2–3 months.
☕ A perfectly crunchy, spicy, and flavour-packed snack that's ideal with a hot cup of tea and impossible to stop munching!
