Crispy Airfried Chickpeas

Hello peeps! Have you guys had these fried chickpeas, green peas, moon dal etc (Halidrams has a few of these). I love them and quite frankly they are addictive. I remember stocking these up typically for long train rides! Ofcourse, as the name suggests for those store bought ones, they are typically deep fried and so not the most healthy! Airfryer has been a total game changer in my life and I am pretty sure I am mentioning this the 100th time now 😀 :D. Airfryer was one of our pandemic buys and god, it’s one of the best gadgets I have bought in the recent times. We have an airfryer oven which I use for baking/ roasting as well.

I started making these airfried chickpeas a few months back just to variate the way I could consume channa. I ensure to have protein in every meal of mine and since I am a vegetarian who’s also slightly conscious about the dairy intake, I mostly go in for pulses as a source of my protein and I get bored of just cooked pulses pretty quickly unless I up it’s game :). This airfried chickpeas was one such tries and god, I simply love this. It took me a few attempts to nail the nice crispy fried part!

On a different note, Adyant is sitting right next to me with his hand around my shoulder asking me what I am writing, what a prelude means and why I am writing a prelude. Then he has gone on to suggest I could write a bharathiyar shlokam as a prelude :). I don’t think he understands who bharathiyar is as of now but still glad he knows the name thanks to my mil and Dinesh :).

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Crispy AirFried Chickpeas

Prep Time

5 mins

Cook Time

30 mins

 

Course: Sides, Snack

Cuisine: Indian

Servings: 2 cups

Ingredients

• 2 cups boiled chickpeas
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/8 tsp asafoetida
• 1/2 tsp salt
• oil spray

Instructions

1. Drain any water from the cooked chickpeas. Place this on a kitchen towel and take out any extra water.

2. Place these chickpeas in a wide bowl, add 1t red chilli powder, 1/4t turmeric powder, 1/8t asafoetida, 1/2t salt (skip the salt if your chickpeas is not adequately salted).

3. Mix everything together. Place it on the airfryer basket and spray with cooking oil. (Ensure the oil coats all of the chickpeas).

4. Airfry in a preheated oven of 200c for 30 minutes.

5. Ideal would be take the basket out 15 mins into airfrying, give it a good shake and place it back in and also do a quick spray once again (I do not do this because of laziness factor).

6. Take it out of the oven after 30mins, let it cool in the basket. Once cool, transfer to an airtight container and consume within a week.

7. This tastes great as is and perfect for an evening snack. I also use these as protein in my salad. This is a great meal prep for vegetarians looking for protein in each meal.

Recipe Notes

1. If you don’t have oil spray, use 1.5t olive oil to coat the chickpeas.
2. You can also roast these in a regular oven (it’ll take longer to bake/ crisp up). 
3. You can use canned chickpeas instead of boiled ones. Just ensure to run the chickpeas in water a few times to get rid of the brine in which it’s kept soaking. 
4. You can totally variate on the seasoning flavours. You could add italian herbs with some garlic powder for a variation. You could do just some smoked chilli powder which again would be bomb.
5. I soaked 1c dried chickpeas in water overnight and cooked with 1t rock salt for 10-12 whistles in a pressure cooker the following day. 
6. We have an airfryer oven at home. If you use a regular airfryer for this, you would need to just airfryer for 15-20 mins on the highest setting.