Skip to main content

Baked Spicy Chickpeas



Today's recipe is going to be a simple baked spicy chickpeas.We love to munch the store bought deep fried version.
The baked version make it healthy and guilt free and the taste is close to the deep fried version.The same way green peas, black eyed peas and soya beans can be baked.But if its over baked the chickpeas became hard.So keep watching after 30 minutes of baking and turn in between atleast 3-4 time to ensure even baking.Here I soaked the chickpeas then pressure cooked and baked it.If you want to make it in a scratch use the canned garbanzo beans.Lets move on to the recipe............................................


                                                                        
                                                                                                          Baked Spicy Chickpeas

                                                                  
   Basic Information

   Preparation time 15 minutes
   Soaking time 6-8 hours
   Cooking time 40 minutes
   Makes 2 cups(approximately)
    


  Ingredients

  
Ingredient
Quantity
Chickpeas/kondai kadalai/
Dried channa
1 cup
Salt
1/2 tsp
Red chilly powder/milgai podi
1/2-3/4 tsp
Oil
1 tbs



  Method 
  • Soak the dried chickpeas in enough water and soak it for at least 6-8 hours.Drain the water and add around a cup of water and a pinch of salt.Pressure cook it for 2-3 whistles in a medium flame.Make sure not to over cook.
  • After the pressure subsides drain the excess water and spread it on a paper or towel to remove the moisture.Now spread the chickpeas in a baking tray and sprinkle the red chilly power,salt and drizzle the oil.Mix it well.
  • Preheat the oven at 400 F.Bake it for 40 minutes and every 10 minutes turn it carefully and bake till a nice golden color appears.Remove it and store it in an airtight container after it cools down completely.
    • Serve it as a snack along with tea.

                                         

    • Instead of red chilly powder,black pepper powder can be used.
    • Do not bake it more than 45 minutes it may turn hard,sometimes the chickpeas may not be crispy as soon as out of the oven.After cooling it will be crispy .

    Enjoy........................................................










    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Masoor Dhal Masal Vadai

    For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
    Post a Comment
    Read more

    Vegetable Biriyani - Pressure Cooker Method

    Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
    Post a Comment
    Read more