Namaskar!
Today's recipe is Khokle chana.
It is piquant and crunchy.
You can store them for more than 3 months.
Let's get started.
For making chana Namkeen
take kabuli chana.
This is the desired size of chana.
Take 1 cup kabuli chana.
We have washed and soaked
the chana overnight.
Wash it again in the morning and
discard the excess water.
The chana is all soaked.
Now boil them.
Pour the chana in the cooker.
Pour 1 cup of water.
Close the cooker.
Start boiling and wait for 1 whistle.
Turn off the flame after a whistle.
Leave the chana for 2 mins in
the cooker.
After 2 mins
Release the pressure of the cooker.
We do not need overcooked chickpeas.
Check them.
We want pressable chickpeas.
Make sure they do not turn too firm
as to their covers start peeling off
themselves.
We can see that the chana aren't too firm
and they are pressable too.
The chana are perfectly ready.
Drain the chana in a strainer.
Allow them to cool down.
Lay a towel in tray and
pour the chana on it.
Allow it to cool down.
Leave them for half an hour under the fan.
Spread them properly.
Make sure they are not moist.
If they remain moist then hot oil droplets
might burst and hit your face.
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We have dried the chana under the fan.
The chickpeas are all dried.
There is no moisture in them.
Our chickpeas are ready to be fried.
Heat the oil beforehand.
Check the oil.
Chana is frying well
& bubbles are forming too.
Oil is ready.
We need medium-high heated oil.
Keep the flame medium-high.
Take the chana in a bowl.
Do not pour them directly in the pan
with your hands.
Take them in a bowl and pour them
slowly in the pan.
Cover the pan with a thali to
protect yourself from hot oil droplets.
Cover and cook it for 3 mins.
After 3 mins.
Remove the lid.
Stir the chana.
Fry them on medium-high flame.
The chana started coming to the surface.
Stir them at intervals and cook them until
they become crunchy and
their colour changes.
The chana has come up to the surface.
Their colour has also changed
Check them.
Take 2-3 grains of chana
& allow them to cool
then try crushing them.
Lower the flame.
To avoid overcooking of chickpeas.
See they have become crunchy.
They are fully roasted.
All the grains of chana must be crunchy.
Crush and check 1 grain of every batch.
Even if only 1 batch is not well roasted
the whole taste of chana namkeen
will not be good enough.
Lower the flame &
take them out on a strainer.
Drain the excess oil.
Place the strainer on a plate.
To drain out excess oil on the plate.
Fry the remaining chana.
Cover it immediately.
Their colour has changed
& they are floating.
Pour the strainer chana on another plate.
See there is no excess oil on the plate.
They absorb very less oil.
Chana are all roasted.
1 batch takes 14 mins.
Next ready the masala for chana.
Add 2 tsp of salt in a blender
1 tsp of black salt
2 tsp of kashmiri red chilli
3 tsp of dry mango powder
1 tsp of cumin seeds
1 tsp of coriander powder.
1 tsp of black pepper
7-6 cloves
Finely blend them.
Here the masala is ready.
Add 2 tsp of masala in the chana.
If you want it to be a bit spicy
then add1 more tsp.
khokhle chana namkeen is ready.
They turned out very tasty and crunchy.
You have seen it is easy to prepare.
But keep certain things in mind.
Take bigger sized chana.
Make sure they do not get overcooked.
Make sure they are properly dried.
Frying them on medium-high heated oil.
Make sure to cover the pan for the first 3 mins.
Then fry and check every batch.
You will prepare tasty Namkeens.
Once the chana cools down.
store them in any container
and have it for a longer period.
Prepare this tasty Namkeen & have it.
And share your experience with me.
You can also suggest new recipes
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