Air Fryer Crispy Chana

Nothing beats a delicious nibble. Whether with a cocktail, tea, or just as a stand alone. This Air Fryer Crispy Chana recipe will soon become a household favorite.

One of my favorite activities is a good old fashioned Punjabi cocktail hour. Sitting down before dinner with friends or family, nibbling on some spicy tidbits, chatting, laughing, and having a whisky or gin and tonic. There’s just something delightfully ritualistic about it. And no cocktail hour is complete without some fried spicy chana. I still do cocktail hours as often as possible but instead of traditional fried chana, I do these lovely little air fryer crispy chana. This way I can pretend that it’s healthy, because it is, right? Right!

The best part about air fryer snacks is that they really do cut that calorie count SIGNIFICANTLY, while making things significantly more heart healthy. And sadly, we’re all getting older and should start thinking of how to just be better eaters. Or at least that’s what I tell myself as I sit here drinking tea and eating cake.

This recipe, like my other top 6 air fryer snack recipes is incredibly easy to make. You don’t have to follow the recipe exactly. You can add or delete spices, make more or less, anything goes. The only pitfalls for this recipe is, not cooking the garbanzo beans long enough or not letting them dry completely. Both have the same result – soggy beans that mold quickly. So keep the faith, have patience, and air fry to your heart’s content. Now I have to go rummage in my food for more fridge. Byeeee!

Need a couple more healthy snacks? Try these:

Air Fryer Crispy Chana

Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 cardamom pods, ground

• 1/2 cup coriander seeds

• 2 tbsp cumin seeds

• 1/2 tbsp black mustard seeds

• 1 tbsp fenugreek seeds

• 2 tbsp whole black peppercorns

• 3 whole cloves

• 2 1/2 tbsp turmeric

• 2 tbsp canola oil

• 1 lb canned garbanzo beans, rinsed

Equipment/Specialty Items

• Green CardamomGreen Cardamom
• Coriander SeedsCoriander Seeds
• Cumin SeedsCumin Seeds
• Black Mustard SeedsBlack Mustard Seeds
• Fenugreek SeedsFenugreek Seeds
• ClovesCloves

Directions

• Place the cardamom seeds, coriander, seeds, cumin seeds, black mustard seeds, and fenugreek seeds, in a heavy frying pan and toast, approximately 5 minutes. Make sure to keep swirling the pan to avoid burning.
• Place the toasted spices in a spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder.
• Stir in the turmeric.
• Preheat air fryer to 270 degrees.
• In a shallow bowl, add in oil and 1/2 cup of the spice blend. Mix till smooth.
• Add in the garbanzo beans and coat evenly.
• Place a single layer of beans on your fryer tray and fry till mostly crisp. Approximately 40 minutes.
• Remove and place in a bowl to cool.
• Repeat steps 7 & 8 until all beans have been fried.
• Cool without covering until completely crisp, approximately 3-4 hrs.
• Serve or place in an air tight container.

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