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September 23, 2020

Spicy Roasted Chickpeas / Roasted Chana In Air fryer | Indian Air fryer Recipes

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roasted chickpeas in air fryer

After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. 

Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.

Roasted chickpeas in air fryer

Roasted chickpeas in airfryer

Roasted chickpeas/ chana in air fryer with less oil for evening snacks.

Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup = 250ml
  • Chickpeas / Kabuli Chana / kondakadalai - 2 cups
  • Cooking oil - few tbsp as required
For masala mix/ spice mix / seasoning
  • Red chilli powder - 1 tsp
  • Chat masala - 1 tsp
  • Aamchur powder – 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as needed
  1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
  2. Drain the water completely and take 1 cup of soaked chana.
  3. Make the masala spice mix by mixing all the spice powders and salt.
  4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
  5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
  6. Drizzle few drops of oil and mix well.
  7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
  8. After 13 minutes, chickpeas would have been roasted well and crispy.
  9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
  10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
  11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
  12. Air fry the next batch of chickpeas in the same procedure.
  13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.
  • Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight.

  • Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside.
  • Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F.
  • After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas.
  • In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes.
  • When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it. 
  • After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting.
  • Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box. 
  • Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy.

    Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !


  • After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes.
  • Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes.
  • Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl.
  • For variations, you can make seasoning with garlic powder, pepper powder etc.

Do try this easy, healthy, air fryer roasted chana and enjoy !

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