Who doesn like to munch on something crunchy…. Nd especially on a rainy day…When its raining heavily u r with something crunchy in ur hands something spicy …. Its just Yummmmmm … Is’nt it???
So here is something interesting and healthy for u…. A quick snack made at home….loved by all!!! And yeh not to forget always relishable.
Yeh m sure U remember ur old kiddo days..... when u enjoyed such snacks... and ver pampered by ur mom... I ate all such stuffs to the core during those kiddo days... (nd lotssa memories to share but some other time :D ) but now its reduced to some extent donno the reason though :P and Just like these crisp channa I even love fried green peas and m sure i will come with tht recipe soon J J J
Ø 1 cup Garbanzo beans / Kabul channa (Soak 6-7 or overnight).
Ø 1 tbsp Oil
Ø Garlic powder – as per ur taste( I love garlic flavor a lot so I added tht more)
Ø Red chili powder - As per taste
Ø Chaat masala as per taste
Ø Salt - As per taste
Drain soaked chickpeas.
Pressure cook the chickpeas for about 15 minutes or until 4 whistles on sim till the peas r done (they must not be overcooked). Make sure the skins are not out as it has chances of bursting in the oil.
Drain them again and pat out excess water by clean kitchen towel.
Preheat oven to 180 deg cel for 10 minutes
In a bowl add boiled chickpeas and mix it with salt,1/2 tbsp oil , garlic powder, chaat masala, chili powder and allow it to rest for ½ n hr.
In a baking pan pour 1/2 tbsp. oil
Now Arrange the peas on the pan making sure no beans are on top of the other.
Bake in the oven for 30-35 minutes at 200 deg. Cel.
Remove and let cool completely..
Now enjoy ur crunchy snack.
Store it in a Air tight container.