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October 27, 2020

5 Flavored Popcorn Varieties Recipes - Popcorn Recipes

Flavored popcorn recipes

Recent days, I have been trying out theater style, varieties of flavored popcorn recipes for our weekend evening snack. I have recently shared sweet flavored caramel popcorn recipe with video. Following that, I tried these 5 popcorn varieties with different flavors. I have given sweet flavored and savory flavored popcorn recipes like masala popcorn, tomato popcorn, salted popcorn, butter popcorn and chocolate flavored popcorn. Everything came out very well. Raksha loved it very much.

Among all these flavors, we loved chocolate flavored popcorn and masala popcorn the most.Tomato popcorn and chocolate popcorn should be consumed immediately as it turns soggy soon. You can store the other popcorn varieties up to 2 days and enjoy. Even if it turns soggy, you can reheat it in a hot tawa or cook in microwave oven for few seconds. Friends, do try these theater style flavored popcorn varieties recipe at home for your game nights and movie nights. Enjoy !

5 flavored popcorn varieties


5 flavored popcorm varieties

Make these 5 different flavored popcorn varieties recipes at home and enjoy !


 
Cuisine: Indian
Category: Snacks
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 
Butter popcorn recipe (1 cup = 250ml)
  • Raw popcorn kernels - 1/2 cup
  • Butter - 2 tbsp
  • Salt - 1/4 tsp
Chocolate popcorn recipe
  • Butter popcorn - 1 cup
  • Butter - 1/2 tbsp
  • Hershey's chocolate syrup - 1 tbsp
  • Vanilla essence - 1/4 tsp
      Salted popcorn recipe
      • Raw popcorn kernels - 1/2 cup
      • Cooking oil - 2 tbsp
      • Turmeric powder - 1/2 tsp
      • Salt - as needed
      Masala popcorn recipe
      • Salted popcorn - 1 cup
      • Cooking oil - 1 tbsp
      • Red chilli powder - 1/2 tsp
      • Chat masala powder - 1/2 tsp
      Tomato popcorn recipe
    • Salted popcorn - 1 cup
    • Cooking oil - 1/2 tbsp
    • Tomato sauce - 1 tbsp
    • Red chilli powder - 1/4 tsp
      • HOW TO MAKE FLAVORED POPCORN RECIPES
        1. How to make butter popcorn: Heat butter in a heavy bottomed pan or cooker base.
        2. Add popcorn kernels and salt. Mix well to coat butter.
        3. Saute till popcorn starts to pop. Keep the flame medium high.
        4. Cover with a lid leaving some gap and let it pop completely. Shake the cooker with a lid once or twice in the middle for even popping. Reserve a bowl of butter popcorn and store the remaining in an air tight box after its warm.
        5. How to make chocolate popcorn : Heat butter in kadai or pan. Add chocolate syrup and vanilla essence. Mix quickly and add the reserved butter popcorn. Mix well to coat the sauce and switch off the flame. Serve immediately !
        6. How to make salted popcorn : Heat oil in a cooker base. Add salt and turmeric powder.
        7. Add corn kernels and saute till it starts to pop. Cover the cooker with a lid leaving some gap. Let it pop completely. Shake the kadai once or twice in the middle.
        8. After it pops, switch off the flame. Reserve 2 cups of popcorn and set aside.
        9. How to make masala popcorn : Heat oil in a kadai. Lower the flame and add red chilli powder, chat masala powder. Mix well and add one cup of salted popcorn. Mix well and switch off the flame. Serve and enjoy !
        10. How to make tomato popcorn : Heat oil in a kadai. Add the tomato sauce, chilli powder. Mix well and add the salted popcorn. Toss it well and serve immediately for best taste. Enjoy !
        METHOD - STEP BY STEP PICTURES

          Butter popcorn
        • HOW TO MAKE BUTTER POPCORN : Melt butter in a heavy bottomed pan, add little salt and mix well. Add raw popcorn kernels, mix well to coat it with the butter.

        • Butter popcorn
        • Saute till it starts to pop. Cover with a lid partially with a little gap and keep cooking until it pops completely. Shake the cooker with the lid once or twice in the middle. Switch off the flame after the popping sound stops. Remove a bowl of popcorn and set aside. Store the remaining in an airtight box and use up to 2 days. 
        • Butter popcorn


            Chocolate popcorn
          • HOW TO MAKE CHOCOLATE POPCORN : Heat and melt butter. Add the chocolate sauce and vanilla essence in low flame. Mix well. Now add the reserved 1 cup of popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste else it turns soggy after sometime. Chocolate popcorn


            Salted popcorn
          • HOW TO MAKE SALTED POPCORN : Heat oil in a pressure cooker base. Lower the flame and add turmeric powder, salt. Add raw popcorn kernels and mix well to coat with oil. Increase the flame to high and saute till it starts to pop up. As soon as the popcorn starts to pop, cover the cooker with a lid partially leaving some gap.
          • Salted popcorn

          • Shake the cooker once or twice in the middle. Switch off the flame after it pops completely. Reserve 2 to 3 cups of popcorn to make tomato popcorn and masala popcorn. Store the remaining in an airtight box and use up to 2 days.
          • Salted popcorn 


            Masala popcorn
          • HOW TO MAKE MASALA POPCORN : Heat oil in a kadai. Lower the flame completely and add red chilli powder, chat masala powder. Mix quickly without burning the powders. Add the roasted salted popcorn and mix well to coat the masala. Switch off the flame and serve hot. Enjoy !
          • Masala popcorn


              Tomato popcorn
            • HOW TO MAKE TOMATO POPCORN : Heat oil in a kadai. Add tomato sauce, chilli powder and mix quickly. Add 1 cup of salted popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste. Remember, tomato popcorn turns soggy. So consume it immediately.
            • Tomato popcorn

              Enjoy !

            Note

            • Tomato popcorn and chocolate popcorn becomes soggy in sometime. So consume it immediately.
            • For reheating butter popcorn and salted popcorn, you can heat a kadai. Add the popcorn, toss for few minutes and switch off the flame. Let it be in the hot kadai till it becomes crispy. Then remove and serve.
            • Butter popcorn and salted popcorn stays good for 2 to 3 days if stored and handled properly.

            Try and enjoy these 5 flavored popcorn varieties at home !

            popcorn varieties


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            October 18, 2020

            Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

            Pirandai kuzhambu

            After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

            As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

            Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures.

            Pirandai kuzhambu recipe

            Pirandai Kuzhambu / Adamant Creeper Gravy For Rice


            Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

            Pirandai Kuzhambu / Adamant Creeper Gravy For Rice



            Cuisine: South Indian
            Category: Side dish
            Serves: 4
            Prep time: 10 Minutes
            Cook time: 20 Minutes
            Total time: 30 Minutes



            INGREDIENTS

            • Cooking oil or Sesame oil - 2 tbsp
            • Mustard seeds - 1/2 tsp
            • Urad dal - 1 tsp
            • Cumin seeds - 1/2 tsp
            • Methi seeds - 1/4 tsp
            • Curry leaves - Few
            • Big onion - 1 OR small onion - 15
            • Garlic cloves - 20
            • Sambar powder - 1 tsp
            • Turmeric powder - 1/2 tsp
            • Salt & water - as needed
            To roast and grind
            • Sesame oil / Gingely oil - 2 tbsp
            • Pirandai / Adamant Creeper - 1/2 cup (chopped)
            • Methi seeds - 1/4 tsp
            • Chana dal - 1 tsp
            • Urad dal - 1/2 tsp
            • Dhania / coriander seeds - 1 tsp
            • Curry leaves - Few
            • Grated coconut - 2 tbsp
            • Red chilli - 3
            • Tamarind - big gooseberry size
            HOW TO MAKE PIRANDAI KUZHAMBU
            1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
            2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
            3. Add the other ingredients mentioned under “To roast and grind” and saute well.
            4. Grind everything to a smooth paste adding tamarind. Set aside.
            5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
            6. Saute onion and garlic till golden. Add the ground pirandai paste and mix well till thick.
            7. Add water and make it thin. Add turmeric powder, sambar powder and salt. Mix well.
            8. Boil till oil floats on top and switch off the flame once thick.
            METHOD - STEP BY STEP PICTURES
            • How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside.

            • Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu.

            • After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside.
            • Pirandai kuzhambu
            • Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste and saute till it turns thick.
              Pirandai kuzhambu
            • Add 1 cup of water and dilute it. Add turmeric powder, sambar powder and salt. Mix well and let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid.
            • Pirandai kuzhambu
            • Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.
              Pirandai kuzhambu

            Note

            • Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use.
            • Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

            Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 
            Pirandai kuzhambu

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            October 9, 2020

            Pirandai Dosai –Pirandai Recipes - Adamant Creeper Dosa Recipe

            Pirandai dosai

            I have an adamant creeper plant in my balcony garden. Adamant creeper is called as Pirandai in Tamil. I have given its name in all the languages and its amazing health benefits below. Please check it. As its rich in Vitamin C and Calcium which is good for bones, I try to include pirandai in my cooking atleast once in a month. Usually I make pirandai thogayal for rice. But this time, I wanted to try some other recipes with it. So as usual, I started my experiments with this healthy and yummy pirandai dosai recipe. As I expected, it came out very well in the first attempt itself.

            Actually no one in my family was able to find that pirandai is added in this dosa recipe. It was tasting like usual dosas. To make it more flavorful with a green look, I added some coriander leaves, green chilli and ginger. But you can skip all these ingredients and make a plain piranadi dosai too. So friends, if you are looking for some healthy pirandai recipes apart from chutney and thogayal, do try this pirandai dosa recipe. I am sure you will love it like us. This pirandai dosa batter can be refrigerated and used for 2 days.

            Lets see how to make this healthy adamant creeper dosa/ Pirandai dosai recipe with step by step pictures along with its health benefits and names in different languages.

            Also check out my Pirandai kuzhambu if interested !



            Name of Adamant creeper in different languages


          • English: Adamant creeper, Bonesetter, Devil's Backbone, Veldt Grape.
          • Hindi: Hadjod, Hadjor, Asthisrumgala
          • Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട
          • Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.
          • Tamil: Pirandai-பிரண்டை
          • Telugu: Nalleru, Gudametige, Kokkitaya-ralu

          • Health benefits of Pirandai / Adamant creeper

            As pirandai has amazing health benefits, I wanted to share it with you all !


          • Cissus Quadrangularis is the biological name of pirandai. It has high vitamin C and calcium.
          • Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.
          • Pirandai recipes are useful for people with indigestion issues, flatulence, nausea, cough and piles.
          • Always grease your hands with sesame oil to avoid your hands from itching.
          • Use tamarind in all pirandai recipes else it will make your tongue itchy.

          • Pirandai dosa

            Pirandai dosai recipe / Adamant creeper dosa


            Pirandai dosai recipe / Adamant creeper dosa

            Pirandai dosai recipe / Adamant creeper dosa for breakfast and dinner. Its a healthy dosa recipe !


             
            Cuisine: South Indian
            Category: Main course
            Serves: 10
            Prep time: 16 Hours
            Cook time: 10 Minutes
            Total time: 16H10 Minutes
             
            1 cup = 250ml
            • Idli rice - 1.5 cups
            • Urad dal - 1/4 cup
            • Methi seeds - 1/2 tsp
            • Pirandai / adamant creeper - 1/4 cup
            • Coriander leaves - 1/4 cup
            • Green chilli - 2
            • Ginger - 1 inch piece
            • Salt & water - as needed
            HOW TO MAKE PIRANDAI DOSAI
            1. Grease your hands with sesame oil generously and clean the pirandai.
            2. Chop the nodes, head and tail portion. Discard it. Now remove the ridges using a knife or peeler.
            3. Wash it well and chop into 1 inch pieces.
            4. Wash and soak rice, urad dal and methi seeds for 4 hours.
            5. In a mixie jar, grind pirandai, coriander leaves, green chilli, ginger to a coarse paste.
            6. Add the soaked rice and dal. Grind to a smooth paste and collect in a vessel.
            7. Cover and ferment it overnight or minimum 12 hours.
            8. The next day, add salt and mix the batter well.
            9. Make thin or thick dosa as per your liking. Enjoy with coconut or tomato chutney !
            METHOD - STEP BY STEP PICTURES
            • To clean pirandai / adamant creeper, apply sesame oil/ gingely oil all over your hands and palm generously to avoid itching. Alternately you can wear some thick gloves and clean it.
              • You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step.
              Pirandai dosai

            • Take the pirandai and break the nodes. Chop the head and tail portion. Remove the fibers if any. Now remove the ridges of pirandai using a knife or peeler. Discard it.
            • Pirandai dosai

            • Wash it well and chop into small pieces of 1 inch length. Measure 1/4 cup from it and set aside. Set aside.
            • Pirandai dosai

            • Take a bowl and add rice, urad dal, methi seeds. Wash it well and soak it for 4 hours.
            • Pirandai dosai

            • Wash and take the chopped pirandai, coriander leaves, ginger and green chilli in a mixie jar. Grind coarsely adding little water.


            • Now add the soaked rice, urad dal and methi seeds. Grind everything to a smooth paste adding required water. Make the batter thick. Do not make it too watery.
            • Pirandai dosai


            • Transfer the batter to a bowl. Cover and let it ferment for 12 hours or overnight based on the weather conditions in your place. I kept it for 16 hours.


            • The next day, batter would have been raised. Now add required salt and mix well. Adjust the consistency of batter by adding little water if needed.
            • Pirandai dosai

            • Heat a dosa tawa and pour 1/4 cup of water, lower the flame and wipe the dosa tawa completely. Now pour a ladleful of dosa and spread it thin or thick as you like. Cook till 3/4th and then drizzle with sesame oil/ gingely oil or ghee all over the dosa. Flip and cook both the sides and remove in a plate.Pirandai dosai
            • Pirandai dosai

            • Enjoy with coconut chutney or tomato chutney. I liked it with  raw onion chutney !


            Note

            • I used coriander leaves, green chilli and ginger to give a nice flavor and color. You can add a small piece of tamarind if you like but I din't use it. You can skip all the other ingredients and use pirandai alone to make this dosa batter.
            • There is no need to saute the pirandai in oil before grinding. As we are fermenting the batter, it doesn’t have the itchy feeling while you eat.
            • Make sure the batter is well fermented. Leave it for 12 to 16 hours based on the weather. 
            • People living in cold countries can keep the batter inside the oven with lights on or cover the batter bowl with a blanket and keep it over the gas burner after switching it off. Keep it over night. It helps to ferment the batter well.
            • You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step.
            • While making dosa, drizzle it with sesame oil or ghee as pirandai generates body heat. Oil or ghee helps to balance it. Use ghee if giving for kids. 

             

            Yummy, healthy pirandai dosai is ready to relish. Make it thick or thin and enjoy !

            Pirandai dosai


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            September 29, 2020

            Instant Semiya Payasam in Pressure Cooker–Vermicelli Kheer in Cooker



            Every Thursday I make this Instant semiya payasam in a pressure cooker easily for my Guru Pooja naivedyam / prasad. It takes just 15 minutes to prepare it. I started making vermicelli kheer in pressure cooker after hearing from my friend Shalini. Once she shared her vermicelli payasam recipe in instant pot. I thought of making the same in our Indian pressure cooker and it was a huge success in my home. But there are few points to be remembered while making this payasam in cooker to avoid curdling. I have shared all of them in this recipe.

            I have shared a Kerala style semiya payasam recipe in pressure cooker but this version is much more easy and less time consuming too. For variations, you can add condensed milk / Milkmaid instead of sugar. It tastes even more rich. Ok friends, lets check out this easy semiya payasam recipe in cooker with step by step pictures and video. 

            Check out my other payasam recipes too !



            Instant semiya payasam in cooker


            Instant semiya payasam in pressure cooker


            Instant semiya payasam in pressure cooker

            Instant semiya payasam in pressure cooker under 15 minutes


            Cuisine: Indian
            Category: Sweet
            Serves: 3
            Prep time: 5 Minutes
            Cook time: 10 Minutes
            Total time: 15 Minutes
             
            1 cup = 250ml
            • Pre Roasted semiya / Roasted Vermicelli - 1/2 cup (I used MTR roasted vermicelli)
            • Sugar - 1/2 cup
            • Raw, unboiled milk - 2 cups
            • Water - 1/2 cup
            • Cardamom powder - 1/2 tsp
            • Ghee - 1 tbsp
            • Cashew nuts, dry grapes – few
            • Salt – a pinch (optional)
            HOW TO MAKE SEMIYA PAYASAM IN PRESSURE COOKER
            1. Wash and clean the pressure cooker, lid and gasket properly. Let it dry.
            2. In the pressure cooker, take the roasted vermicelli, sugar, milk, water and cardamom powder.
            3. Mix well. Pressure cook under low flame for two whistles.
            4. Remove the lid after the steam is released naturally.
            5. Heat ghee in a kadai and roast the cashews till golden in color. Add the raisins and roast till its puffy.
            6. Add to the semiya payasam. Mix well and enjoy !
            METHOD - STEP BY STEP PICTURES
            • Take a medium or big sized pressure cooker. Wash it well. Wash the lid, gasket properly and wipe it dry. This is the first step that helps to avoid curdling of payasam.

            • In that pressure cooker, take roasted vermicelli, sugar, unboiled milk, a pinch of salt, water and cardamom powder .
            • ( TIP: Addition of both water and milk helps to prevent curdling of payasam). If you have unroasted vermicelli, roast it in a tsp of ghee till golden in color. Then add water, milk, sugar and cardamom powder. Mix well.
            • If you are using small sized cooker, keep in small sized burner. I used my 2 liters cooker and used my medium sized burner.
              semiya payasam in pressure cooker
            • Add a small spoon or a plate in the bottom of cooker. It helps to reduce the splashing of milk while the cooker whistles. This step is optional though.
            • Close the lid and keep the cooker in high flame till steam comes out. lower the flame completely and then put the weight valve. Cook for two whistles in very low flame and switch off the flame. It takes nearly 8 to 10 minutes to whistle.

            • Let the pressure release naturally. Now open the cooker lid and mix well.
            • Heat ghee in a kadai and roast the cashews. When it starts to turn golden in color, add the raisins and roast till its puffy. Switch off the flame and add this to the semiya payasam.
              semiya payasam in pressure cooker
            • Mix well and serve hot or cold by refrigerating it for an hour. Semiya payasam thickens after it cools down completely. To make it drinkable, add some boiled milk before serving, adjust sweetness by adding more sugar, mix well and serve it. Enjoy !semiya payasam in pressure cooker

            Note

            • Adjust the quantity of sugar as per your taste.
            • For variations, you can use condensed milk instead of sugar.
            • You can add some saffron threads too.
            • Do not add milk alone. Add some water to prevent curdling.
            • Do not add ghee along with milk. While cooking, fat separates from the milk and gives a curdled look to the payasam.
            • If you want to make payasam without pressure cooker, first cook the vermicelli in water. Then add milk, sugar, cardamom powder. Boil and garnish with roasted nuts.
            Try this easy, instant semiya payasam in pressure cooker and enjoy !



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            September 23, 2020

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

            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
            HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER
            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.
            METHOD - STEP BY STEP PICTURES
            • 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 !

            Note

            • 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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