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Naagin Roasted Chickpeas

Tired of eating chana the old way? Try out this simple recipe for roasted chickpeas (chana) that will show you how great a snack this is and exactly how versatile Naagin Indian Hot Sauce can be!

  • Prep time – 5 mins, Cooking time – 20 mins
  • Total Time: 25 mins

Serves 4

Ingredients

  • 1 ½ tablespoon Naagin Bhoot
  • 1tablespoon olive oil
  • 400 gramscanned chickpeas
  • ½ teaspoonpaprika
  • ¼teaspoon salt
  • ¼ teaspoongarlic powder
  • ⅛ teaspoonblack pepper

 Instructions:

  1. Preheat the oven at 400ᵒ F and line a baking sheet with foil or parchment paper.
  2. Drain and rinse the chickpeas in a strainer, then dry them using some paper towels. Pat them as needed.
  3. In a medium-size bowl, add Naagin Bhoot, avocado oil, and chickpeas. Allow it to marinate for about 10 minutes.
  4. Remove the chickpeas on the lined baking sheet and spread them evenly.
  5. Bake it for 20 minutes. Keep shaking the pan at a 10-minute mark to crisp all sides of the chickpeas.
  6. Take a small bowl to prepare the spice blend. Add paprika, salt, garlic powder, and black pepper.
  7. Remove the chickpeas from the oven and sprinkle some seasoning on it. Toss it well to get a perfect coating.
  8. Cool down the chickpeas and wait till they are crisp.
  9. Want even more Naagin Bhoot flavour? You can sacrifice a bit of the crunch by tossing the roasted chickpeas back in the bowl and mix them up with some chilli sauce. This will make the chickpeas a bit softer, but it will ramp up the heat and enhance its taste.

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