Air Fryer Crispy Indian Chickpeas – Masala Chickpeas Snack

Healthy, and addicting Air Fryer Crispy Indian Chickpeas sprinkled with tangy-spicy Indian spices like red chili powder, cumin, coriander, mango powder, and salt. Also called ‘Masala Chickpeas snack’ and includes oven roasted method too.

Air fryer indian chickpeas recipe – masala chickpeas snack recipe

Craving a guilt-free, crunchy snack that’s both nutritious and delicious? Look no further! We’ve got the perfect recipe for you.

Whether you prefer the slow roast in the oven or the quick crisp in the air fryer, these Air Fryer Crispy Indian Chickpeas also popularly known as ‘Masala Chickpeas’ are sure to become your new favorite snack.

Packed with protein and flavor, they’re a wholesome alternative to store-bought chips. Enjoy them on their own, toss them in salads, or use them as a crunchy topping for soups.

The possibilities are endless, and your taste buds will thank you!

Air Fryer Crispy Indian Chickpeas Ingredients:

The ingredients for both the methods are same and I’ve tried my best to cover all the details regarding the ingredients:

• Chickpeas – can use dry or canned chickpeas and the detailed cooking version is mentioned below. 
• Olive Oil – use oil as per your choice like vegetable oil, coconut oil, MCT oil, etc
• Water – this is only needed if using dried chickpeas.

Powdered Spices:

• Cumin Powder
• Coriander Powder
• Ginger Powder – optional
• Garlic Powder – optional
• Paprika Powder – adds a hot kick – optional
• Red Chili Powder
• Dry Mango Powder  – can use lemon powder too or skip
• Table Salt – use as per your taste
• Himalayan Pink Salt – as per taste (adds extra flavors) optional

Detailed Method to Cook Different Chickpeas:

I’m subdividing the chickpea cooking methods in two parts:

Method Using Dried Chickpeas (chole):

• These need to be soaked overnight (preferably) or for 5-6 hours in water + salt + baking soda. This helps plump them to double their size and make the inside evenly soft and evenly distribute the salt in chickpeas.
• Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in an instant-pot).
• Let the chickpeas cool completely and drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.

Method Using Canned Chickpeas (chole):

• These are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil soaked in the can.
• Drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.

How to Cook Chickpeas Using Different Methods:

Air Fryer Indian Chickpeas Method:

1. Turn ON the air fryer basket for a few minutes. 
2. Add all the chickpeas in the bowl and coat them evenly with oil (you can use spray oil or drizzle oil and mix with your hands or simply brush them evenly with oil).
3. Air Fry for 6 minutes (remove the basket every 3 minutes and stir using a wooden spoon).
4. Now, reduce the temperature to 275 F (135 C) temperature for 7 minutes. (Slow-temperature cooking results in even cooking and crunchiness too)
5. Take the basket out and spray with oil or just drizzle 1 tsp oil all over.
6. Now, sprinkle the spices on roasted chickpeas, and mix everything together. (oiling the cooked chickpeas helps hold the spices better).
7. Let it cool to the touch and then serve it along with tea/coffee or drink of choice.

Storing the Crispy Chickpeas:

These NEED to be stored in an Air-Tight jar or containers.

Since they are crispy, the moment we leave them out for 1-2 hours, they tend to lose the crunch eventually.

So best, keep them stored in dry air-tight jars.

————————————-

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here too :  Facebook / Pinterest 

:: You May Also Like ::

Chana Dal Namkeen Recipe (Bengal Gram Lentil Snack)

Methi Mathri Recipe – Baked, Fried and Air Fryer Recipe

Continue to Content

Yield: 4 Adults

Air Fryer Crispy Indian Chickpeas - Masala Chickpeas Snack

Print

Air Fryer Crispy Indian Chickpeas - Masala Chickpeas Snacks with tangy-spicy spices like chili powder, cumin, coriander, mango powder & salt. Also includes oven-roasted Indian chickpeas method.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 10 minutes

Ingredients

• 1 Cup Chickpeas (chole) – check notes
• 3 Tbsp Olive Oil – use oil as per your choice
• 3 Cups Water - for soaking dry chickpeas (if using dried chickpeas)
• 1/4 Tsp Baking Soda - if using dried chickpeas
•  

Powdered Spices:

• 1 Tbsp Cumin Seeds Powder
• 1 Tbsp Coriander Powder
• 1/2 Tsp Ginger Powder - optional
• 1/4 Tsp Garlic Powder - optional
• 1/2 Tsp Paprika Powder - adds a hot kick - optional
• 1 Tsp Red Chili Powder
• 2 Tbsp Dry Mango Powder  – Optional - check notes
• 1 Tsp Table Salt - use as per your taste
• 1/2 Tsp Himalayan Pink Salt - as per taste (adds extra flavors) optional

Instructions

Prep Work:

In a medium bowl, add all the spices and mix. Keep this aside.

Method Using Dried Chickpeas (chole):

• These need to be soaked overnight (preferably) or for 5-6 hours in water + salt + baking soda. This helps plump them to double their size and make the inside evenly soft and evenly distribute the salt in chickpeas.
• Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in an instant-pot).
• Let the chickpeas cool completely and drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.
  

Method Using Canned Chickpeas (chole):

• These are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil soaked in the can.
• Drain all the water. Pat the chickpeas dry using a kitchen towel or paper towel. Keep aside.

Oven Roasted Indian Chickpeas Method:

1. Preheat oven:  400 F (204 C). 
2. Place the cooked garbanzo beans on the baking tray and coat them evenly with oil (you can use spray oil or drizzle oil and mix with your hands or simply brush them evenly with oil).
3. Place the baking tray in the oven and bake for 7 minutes.
4. After 7 minutes, toss the beans and bake them for another 7 minutes at 275 F (135 C) temperature. (Slow-temperature cooking results in even cooking and crunchiness too)
5. Take the tray out of the oven and spray with oil or just drizzle 1 tsp oil all over.
6. Now, sprinkle the spices on roasted chickpeas, and mix everything together (oiling the cooked chickpeas helps hold the spices better).
7. Let it cool to the touch and then serve it along with tea/coffee or drink of choice.

Air Fryer Indian Chickpeas Method:

1. Turn ON the air fryer basket for 2 minutes at 400 F (204 C). 
2. Add all the chickpeas in the bowl and coat them evenly with oil (you can use spray oil or drizzle oil and mix with your hands or simply brush them evenly with oil).
3. Air Fry for 6 minutes (remove the basket every 3 minutes and stir using a wooden spoon).
4. Now, reduce the temperature to 275 F (135 C) temperature for 7 minutes. (Slow-temperature cooking results in even cooking and crunchiness too)
5. Take the basket out and spray with oil or just drizzle 1 tsp oil all over.
6. Now, sprinkle the spices on roasted chickpeas, and mix everything together. (oiling the cooked chickpeas helps hold the spices better).
7. Let it cool to the touch and then serve it along with tea/coffee or drink of choice.

Notes

Garbanzo Beans (Chole) – there are 2 options for using chickpeas:

Dried Chickpeas (chole) - these need to be soaked overnight (preferably) or for 5-6 hours in water + baking soda. This helps plump them to double their size and make the inside evenly soft. Then we cook the chickpeas in a pressure cooker or instant pot till they are slightly cooked (2 whistles in a pressure cooker or 10 minutes in instant pot).

Canned Chickpeas - these are already cooked, hence they just need to be rinsed 2-3 times in cold water to remove any taste of liquid/oil its soaked in can.

Once you have the chickpeas ready, drain the water and them dry completely.

Dry Mango Powder: this is optional and you can even use lemon seasoning or citric acid.

Storage: Keep in air-tight container for a crunch.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1186mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 4g