CRUNCHY ROASTED INDIAN MASALA

CRUNCHY ROASTED INDIAN MASALA  

I have a major snacking and munching addiction.All of my family are likes to  munching somthing once they get back        from work.Masala chickpeas is the favorite snake for all of our family.

Let's see if it passes the test.I"ll keep you guys posted.

* Prep time: 5 minutes,

*Cook time:45 minutes,

* Yield:2 cup,

*Category:Oppertizer,

*Cusine:Indian

DESCRIPTION

An easy foolproof recipe for roasted chickpeas flavored with indian Masala.This recipe is sure shat way to get super crunchy chickpeas or chanas.

INGREDIENTS

*4 cup chickpeas (Cooked)

*4 Tablespoons olive oil

*2 teaspoons paprika (kasmiri red chili powder)

*2 teaspoons cumin( Jerra powder)

*1 teaspoon garam Masala (powder)

*1/2 teaspoon garlic powder(optional)

*To taste salt.

INSTRUCTIONS

*Drain Water- Completely from the chickpeas and dry them using a kitchen towel and place them in a single layer between two kitchen towels to get rid of as much water as possible and then leave them outside for half an hour or so.

*Pre- heat oven to 200 degrees or 400 degree fahrenheit.

*Lay them on a roasting tray in a single layer and drizzle with 2 tablesspoons olive oil and sprinkle with salt.Mix well.

*Let them roast within the kitchen appliance for 30-40 minutes and keep stirring them each quarter-hour close to.Reduce the oven temperature to 175 degrees at the 80 minute mark.

*After 35-40 minutes take away them from the own and sprinkle with all alternative spices and remaining vegetable oil.Tass well and put the tray back in the oven for 3-4 monutes .Any longer can burn the spices therefore take care at this stage.

*Let them cool completly before storing them in on airtight container .The chickpeas stay crisp and crunchy for up to a week.

NOTES

*If using canned chickspeas,drain completly.

*Feel free to use your own spice blend.By using honey and mustard oil for a honey mustard blend too.

*The nutritionsl information below is for 6 servings.