Spicy Roasted Chickpeas recipe that can be oven roasted or pan fried. Its my take on the traditional Indian street food called chana chor. This is a healthier snack and a fun way to eat chickpeas
Have you tried Indian street food before?
Some of the most delicious Indian recipes started out as very creative street food.
Today, I am bringing you this roasted chickpeas snack recipe that has its roots in Indian street food and continues to be a popular snack to sell on the streets
My experience with Indian street food
Some people I know are visiting India and I am envious of all the wonderful food they are getting to eat.
It takes me back to my last visit to India which was almost 30 years ago. I have some memories of that trip, and not surprisingly, most of them have to do with the food!
Shocking, I know, haha!
What I remember most about street food was that it was always served in newspapers!
You will often see these chickpeas served with a cup of the best chai tea! Indians love our chai and can drink it with any recipe.
Newspapers could even fall apart right after the food is put into it!
But, it was always served in newspapers!
Why is Indian street food served in newspapers?
Most of the newspapers are cheap or can be gotten free. The business owners and cooks who sell street food are working very hard to make ends meet
So, buying paper plates is an added expense that they can’t afford. The newspapers are widely accepted form of “paper plates”
Now, its just become a tradition to serve street food this way, even if you can afford to serve them on plates. I served these roasted chickpeas in a newspaper too
Personally, I LOVE eating street food out of newspapers because it just has a very authentic feel!
Answering common questions
Yes, Canned chickpeas are perfect for making these roasted chickpeas. They will save you a lot of time
If you have time, you can soak about 1 cup of chickpeas overnight and then cook them in boiling water for about 2-3 hours. In the past, I have tried Tori Avey’s method of cooking dry chickpeas and they turned out perfectly!
Yes, rinse them thoroughly before roasting them. Make sure the chick peas are bone dry before making these roasted chickpeas. This way, the roasted chickpeas will be crispy when cooked
You can make a whole batch of these roasted chickpeas and store them in an air-tight containers. This way, they won’t go stale.
They will be a good snack for about 1-2 months. However, I like to eat them up in one week. They are better when consumed as soon as possible.
Pan fried chickpeas versus oven roasted?
I have cooked them both ways and I prefer the pan-fried chickpeas since its faster. But, the oven roasted chickpeas are crispier.
I prefer roasted chickpeas in the oven because they are faster and don’t need much supervision. With the pan version, they come out just as delicious, but, need to be watched constantly. Use oven roasted chickpeas method or the pan fried chickpeas version
How to pan fry chickpeas
– Heat a skillet on medium heat for 30 seconds
– Add sunflower oil
– Add the drained and dried canned chickpeas to the the oil
– Add all the spices and mix well
– Roast for about 10 minutes or until the chickpeas start turning crispy
– Transfer these pan fried chickpeas to a bowl, drizzle with lime juice and garnish with parsley before serving
More street food snacks
Here are a few more nuts and legumes that can easily be Indian street food. These delicious snack recipes are from other talented food bloggers who understand that healthy snacks for traveling tourists never go out of style!
Mixed Nuts Recipe – This is my recipe where I used Za’atar and lemon taste even better in newspapers. Try it and let me know what you think
Slow Cooker Boiled Peanuts – I put cinnamon and cloves in the boiled peanuts which is a fun food to snack on while you are exploring the beautiful streets of India.
If you are a fan of Indian Food, check out more of my Indian recipes. How many of them can I serve in newspapers?
The traditional version called (affiliate link) chana chor is actually flattened chickpeas. If you have time, you can flatten them before oven roasting or pan frying them
You can also add these roasted chickpeas to my Kachumber salad because the flavors are a perfect mesh.
Indian Style Roasted Chickpeas
- 1 can Chickpeas
- 2 Tbsp sunflower oil
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp garlic salt adjust to your taste
- ¼ tsp amchur powder AKA dried mango powder
- ¼ tsp garam masala
- ½ tsp coriander cumin powder
- 2 tsp lime juice or lemon powder
- 1 sprig fresh parsley optional
- Preheat oven to 400°
- Drain and thoroughly dry the chickpeas. Use a salad spinner, if necessary
- In a bowl, add all the ingredients except the lime juice and parsley
- Use a wooden spoon to mix all the ingredients together
- Spread the chickpeas in a sheet pan and place in the oven
- Bake for about 15 minutes, then, open the oven and stir the chickpeas to ensure they bake evenly
- Bake for another 10-15 minutes until they chick peas are crispy
- Remove from tray, transfer to a bowl
- Mix in the lime juice and parsley