Kurkuray Chanay – Crunchy Chickpeas
Curled up in my cozy comforter and browsing through food blogs on this gloomy, rainy and cold autumnal evening, I satisfied my cravings for something crunchy with these very addictive tale huwe chanay along with a cup warm chai.
Kurkure Chanay – Crunchy Chickpeas
Dried White Chickpeas/Kabuli Chanay – 1 cup, washed and soaked in surplus cool water overnight
Red chilli powder – 1/4 tsp
Amchur powder – 2 pinch (or) MDH Chaat Masala powder – to taste
Salt – to taste
Curry leaves – 8-10, fresh
1. Drain the soaked chickpeas and transfer them to a pressure cooker. Add 1/2 cup water and a dash of salt and pressure cook until they are soft but not mushy. Boil away the remaining water, or if there is too much water left and the chickpeas are thoroughly done, drain the remaining water and use it while preparing dal. Let the boiled chickpeas cool down for 10-20 minutes. Once cooled, spread them out on a paper towel for about 10 minutes so that they dry up a little bit.
2. Pour Canola oil to deep fry in a kadai. Once hot, add the cooled boiled chickpeas and deep fry for 5-8 minutes at medium high heat until they are golden brown in color and crisp. Remove using a slotted spoon into a wire mesh strainer.
3. Pour 1 tsp Canola oil in a frying pan and add the curry leaves. As they crisp up, remove using a slotted spoon into a platter and crush them using your hands. In the same warm oil, add the red chilli powder and remove the pan from heat. Add the fried chickpeas into the pan, also add the amchur powder and salt. Toss to coat evenly. Serve them as a snack.
Alternatively, if you want to avoid deep frying, after step 1: add 1 tsp canola oil/olive oil and the boiled chickpeas, red chilli powder, salt, amchur power and curry leaves in a mixing bowl and toss well so they thoroughly get coated with the mixture. Now spread these masala coated chickpeas in an aluminium foil lined rimmed baking sheet and bake in 425°F pre-heated oven for 15-20 minutes until they are nicely browned, keep a close eye and do not burn them. Once done, cool the baking sheet, crush the toasted curryleaves and enjoy the baked chickpeas.