Chickpea Munch

Other names - Chickpea Crunch / Ceci frito / Fried Chickpeas / Chickpea Crunchies / Varuttha Kondakadalai

Prep Time: 10 min (excluding soaking time)
Cooking Time: 20 min
Serves: 2

Ingredients

1. Chickpeas / Kabuli Chenna / Garbanzo beans - 1 cup
2. Water - 3/4 cup
   
3. Oil - to deep fry

For Seasoning

1. Red chilly powder - 1/2 tsp
2. Black pepper powder - 1/4 tsp
   
3. Aamchur powder - 1/4 tsp
4. Chaat masala - 1/2 tsp
5. Asafoetida powder - 1/4 tsp
6. Curry leaves - few
7. Sugar (optional) - 1/4 tsp
   
8. Salt - to taste
9. Oil - 1 tsp

Method

1. Soak chickpeas in water overnight; wash & drain.
2. Boil enough water with half the salt.
3. Add drained chickpeas and cook for about 12-15 minutes till the peas are just done.
4. Drain again and remove any excess water / moisture by patting between layers of kitchen napkin or using a clean towel.
5. Heat oil in medium flame in a wok.
6. Deep-fry in batches on low flame until crisp.
7. Drain excess oil in kitchen tissues.
8. Heat a tsp of oil in a wok; add all the seasoning ingredients; saute for few sec.
9. Toss in the deep fried chickpeas & mix well.
10. Serve with a cup of hot tea or coffee.

NOTE

• While cooking, the chickpeas should not burst out of their skins; they ought to be firm.
• Well cooked firm chickpeas can be easily cut with a knife.
• Can also replace asafoetida powder with crushed garlic pods.
• Can store deep fried chickpeas in a dry, air tight container for more than a week.