Crunchy Chole Namkeen
If you find something spicy and crunchy in the morning breakfast, it becomes a day, right? So why not make spicy crunchy chickpeas this time! It is not only delicious, but is also very easy to make and you can also store it.
Chicky Namkeen Material:
Kabuli gram (white gram) – 1 cup (soaked overnight), oil – for frying, salt – as per taste, black salt – 1/2 teaspoon, red chili powder – 1/2 teaspoon, roasted cumin powder – 1/2 teaspoon, Amchur powder – 1 teaspoon – 1 teaspoon – 1 teaspoon – 1 small spoon – 1 small fungry, black chilli powder, black pepper powder, black pepper ride Asafoetida – 1 pinch
How to make chickpeas?
Remove the soaked kabuli gram from the water and wash it thoroughly overnight. Then add a little salt and boil till 1-2 whistles. Keep in mind that chickpeas should not be completely melted. After boiling the chickpeas, wipe it with light hands so that while frying, do not splash and become crispy.
Heat oil in a pan. Start frying by adding some chickpeas. Fry the springs until golden and crispy. Keep stirring them in between so that they fry uniformly from all sides. When the chickpeas become crispy well and their color changes, then take them out of the oil and keep them on the tissue paper so that extra oil is removed. Likewise fry all the chickpeas.
When the chickpeas are hot, then mix all the spices salt, black salt, red chili powder, roasted cumin powder, mango powder, chaat masala, black pepper powder and asafetida in a big pot. Sprinkle this prepared spices on these hot fried fried springs and mix well with light hands. Keep in mind that by adding masala to the hot chickpeas, it sticks well. Your spicy crunchy chickpeas are ready! You can enjoy it with tea in the morning breakfast or in the evening snacks.
Latest Lifestyle News
