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I always love to munch something on... that too, weekend evenings... I book marked this post on oven roasted chickpeas by our lovely blogger friend Suma @ Veggie Platter long ago. But now only got the perfect time to prepare it. Its really very tasty and crunchy. I wanted a extra bit spiciness and tangy taste in it and so added tikka masala too. Thank you Suma, for sharing the wonderful recipe.
Ingredients
- Chickpeas / Konda kadalai - 1 cup
- Salt - as per taste
- Olive oil - 1 tsp
- Chilli powder - 1 tsp
- Tikka masala - 1 tsp
- Turmeric powder - a pinch (optional)
Method
- Soak Chickpeas overnight.
- Add little salt (a pinch) and Pressure cook it for 3 to 4 whistles.
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- When it is cooked, drain the water or store it and it can be used to prepare rasam.
- Take a baking tray and cover with aluminium foil.
- Now spread the cooked chickpeas.
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- Add the chilli powder, tikka masala, turmeric powder, salt and mix well.
- Now either spray the oil over the chickpeas, or add oil and mix thoroughly.
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- Keep the oven in 150 deg C, and place the tray in the first rack.
- After 15 min, take out the tray and give a stir. After that, for each 10 min, take out the tray and give a stir.
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- Repeat the process, till the chickpeas turns into light brown colour.
- Take out, cool it and roasted chickpeas is ready to munch on or store in a air tight container.
Note:
- Any cooking oil can be used.
- Turmeric is optional.
- I added, tikka masala, for extra spiciness and tangy taste. It is purely optional. Original recipe, does not have it.
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