Masala roasted chana

Masala roasted chana is the snack you make once and thank yourself for all week. Boiled kala chana, tossed in spices and roasted until crunchy, sits happily in a jar on your kitchen shelf. Whenever hunger strikes between meals, a katori of this beats anything from a packet.

Why it helps

Chana brings protein and fibre together, the combination that actually keeps you full. A packet of namkeen disappears in minutes and leaves you hungrier; a katori of roasted chana takes time to chew and holds you until the next meal. That is why it earns a place among high-protein Indian foods, and why it is such a strong ally against evening cravings.

Ingredients (serves 4)

• 2 cups kala chana, soaked overnight and boiled until just tender
• 1 tablespoon oil (or 1 tablespoon ghee)
• 1 teaspoon chaat masala
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon roasted jeera powder
• 1/4 teaspoon turmeric
• Salt to taste
• A squeeze of lemon, to finish

Method

1. Drain the boiled chana well and pat dry on a clean kitchen towel. Dry chana roasts crisper.
2. Toss the chana with oil, turmeric, chilli powder, jeera powder and salt.
3. Oven method: spread on a tray and roast at 180 degrees for 25 to 30 minutes, shaking the tray halfway, until dry and crunchy.
4. Kadhai method: roast on a low flame in a heavy kadhai, stirring every couple of minutes, for about 20 to 25 minutes until the skins crisp.
5. Switch off and sprinkle the chaat masala while the chana is still hot.
6. Cool completely, then squeeze a little lemon just before eating.
7. Store the rest in an airtight jar once fully cool. It keeps well for 4 to 5 days.

Make it your own

• Use ghee instead of oil for a deeper flavour, or stick with oil to keep it fully vegan.
• Toss the roasted chana with chopped onion, tomato and coriander for an instant chana chaat.
• Add curry leaves and a pinch of hing while roasting for a South Indian style twist.

Enjoy it as part of the CurviCare Plate, and pair it with roasted makhana for your snack jar shelf.