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spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step images. spinach dosa is a unique snack idea to make up for your needs of veggies in a day. Learn how to make spinach dosa for pregnancy and kids. This spinach dosa recipe is reasonably quick and easy as it just makes use of readymade flours, and does not require fermentation also. So, those moms-to-be who suffer from acidity can also enjoy this spinach dosa for pregnancy and kids as a healthy snack. To make spinach dosa, combine the urad dal and fenugreek seeds along with enough water in a deep bowl and soak for 2 hours. Drain well. Blend in a mixer using ½ cup of water till smooth. Transfer the urad dal-fenugreek seeds mixture into a deep bowl, add the spinach purée, whole wheat flour, salt and approx. 1 cup of water and mix very well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear ¼ tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Serve spinach dosa immediately with sambar and coconut chutney. An innovative dosa of whole wheat flour and urad flour fortified with spinach purée offers you a great way to top up on iron. When you are pregnant, everybody keeps telling you to have more greens, especially spinach, which is a storehouse of iron. Spinach is also rich in vitamin A and folic acid, both of which are antioxidants that help fight harmful free radicals in the body, and are also essential for the healthy development of your baby’s skin. But having spinach in the same way every day will make you bored of it. Including it in different ways, such as this palak dosa will ensure that you keep up your intake of greens without getting bored. Diabetic who are often advised to avoid dosa because of the use of rice, can also opt for 1 keerai dosai at snack time. This dosa yields 3.2 g of fiber per dosa which is also beneficial for them to manage blood sugar levels. heart patients, senior citizens, cancer patients and those with PCOS can also include this spinach dosa as a part of their menu. Kids who come hungry can also be served this nourishing snack instead of fried chips. Tips for spinach dosa. 1. Wash the spinach and methi very well to get rid of all the dirt. 2. Approx. 2½ cups of chopped spinach when blanched, drained and blended in a mixer gives ½ cup of spinach purée. 3. The dosa batter should be of pouring consistency. 4. This is a soft dosa and so cooking on both sides is very important. Enjoy spinach dosa recipe | palak dosa | keerai dosai | spinach dosa for pregnancy and kids | with step by step photos and video below.

carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with 18 amazing images. carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast is a perfect kids starter. Learn how to make cheesy carrot toast. To make carrot cheese toast, combine the carrot, ¼ cup of cheese, butter, tomato ketchup and salt and mix well. Keep aside. Divide the mixture into 4 equal portions. Spread a portion of the mixture on each bread slice, spread it evenly over it. Sprinkle the remaining cheese evenly over it. Bake it in a pre-heated oven at 200° c (400°f) for 10 minutes. Cut each toast into 3 equal pieces. Serve immediately. Grated carrot and cheese make fantastic toppings for toasted bread as they contrast beautifully with each other in colour and flavour, and fuse so beautifully with each other and with the toast when baked and served in the form of easy carrot cheese toast sandwich! The well-matched flavours of carrot and cheese are enhanced by the addition of a little tomato ketchup, which contributes an element of tanginess to this cheesy carrot toast. When kids come home hungry serve this quick and ideal finger food that is a filling snack as well. You can cut these carrot and cheese fingers in different shapes and sizes to make it look attractive. Tips for carrot cheese toast. 1. Ensure to use soft butter while making the mixture, so it is easy to mix. If you wish you can make the carrot mixture in advance and keep it refrigerated till use. Enjoy this snack as soon as it is ready. Enjoy carrot cheese toast recipe | carrot and cheese fingers | easy carrot cheese toast sandwich | cheesy carrot toast | with step by step photos.

makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with 28 amazing images. makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla is as flavourful as tempting as it looks. Learn how to make Indian makai ka dhokla. To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well. Just before steaming, sprinkle fruit salt over the batter and mix lightly. Pour the batter into a greased 175 mm. (7”) diameter thali. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly. Once cooled, cut it into 18 diamond shaped pieces and keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander evenly on top. Serve hot with green chutney. This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of this Gujarati makai na dhokla is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas. This Indian makai ka dhokla is a common breakfast in many Gujarati households which is served with a cup of tea. An accompaniment of green chutney heightens the excitement when served at snack time! Tips for makai dhokla. 1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy. 2. You can also add chopped spinach or chopped fenugreek to the dhokla batter. Enjoy makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with step by step photos.

jowar palak appe recipe | instant jowar appe | healthy palak appe | with 18 images. jowar palak appe is a healthy South Indian snack. Learn to make instant jowar appe. Irresistibly tempting, the Jowar Palak Appe is a real treat to the palate, while also being a nourishing snack for your body. Rich in iron, fibre and other nutrients, jowar palak appe is quite easy to make and super tasty with the spiky flavour of ginger and green chillies. instant jowar appe doesn't require any soaking, grinding or fermentation. You'll also like the fact that this appe requires very little oil to cook. Instead of spinach, you can add other veggies too. Plus, the batter can also be used to make yummy dosas. Serve instant jowar appe hot and fresh with chutney. Suggested Serving Size is 4 to 5 instant jowar appes. Enjoy jowar palak appe recipe | instant jowar appe | healthy palak appe | with step by step photos.

farali potato wafers recipe | fasting potato chips | vrat potato chips | with 16 amazing images. These three ingredients farali potato wafers recipe makes a real treat to the palate. Learn how to make farali potato wafers recipe | fasting potato chips | vrat potato chips | Potato wafers, commonly known as potato chips, are a popular snack enjoyed by people all over the world. This farali version of potato wafers is much, much tastier than regular wafers, because it is perked up with rock salt and black pepper. farali potato wafers, also known as "Fasting Chips," are a popular snack during Hindu fasting periods such as Navratri or Ekadashi. These crispy, flavorful wafers are made using potatoes and a few fasting-approved ingredients. Making them at home is simple and ensures freshness without any preservatives. Enjoy these delicious and crunchy farali potato wafers during your fast or as a snack anytime! pro tips to make potato wafers: 1. Indori (pinkish skin) potatoes are a popular choice due to their high starch content, which results in a crispy texture. 2. Soak the potato slices in water to remove excess starch and prevent it from discolouration. 3. For a twist, you can sprinkle peri peri masala on the chips. 4. Make sure to use a potato slicer for making even thin slices. Enjoy farali potato wafers recipe | fasting potato chips | vrat potato chips | with detailed step by step photos.

poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | with 30 amazing images. Crispy outside and soft inside, these scrumptious Poha Bhajias are perfect for a rainy day. Curd imparts a nice tangy flavour to the beaten rice, while an assortment of nutritious veggies add to the taste and volume of these poha bhajias. The curd also plays an important role in increasingly the crispiness of these besan-bound poha bhajias, while the tempering imparts a traditional yet tempting aroma to this delicious snack. Notes on poha bhajias recipe. 1. Hold poha under running water for a few seconds to soften them. 2. Keep aside for 2 minutes for the water to drain out completely. The poha must be moist and not wet. 3. For frying the poha bhajia, heat the oil in a deep kadhai on a medium flame. Always fry the poha bhajiyas on a medium flame. Low flame will result into excessive absorption of oil while high flame will easily brown them but, they will remain uncooked from inside. Check out our other recipes using Poha like Mixed Sprouts Poha, Oats and Poha Chivda, Poha and Sprouted Vatana Samosa and Poha Phirni and many more. See detailed step by step photos of poha bhajia recipe | Punjabi poha bhajia | vegetable poha bhajias | recipe below.

methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with 19 amazing images. methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack is a traditional recipe from Maharashtrian cuisine which is a quick and easy to make snack to be enjoyed when hunger strikes. Learn how to make fenugreek rice dosa. To make methi ghavan, combine all the ingredients in a deep bowl along 2 cups of water to make a batter of pouring consistency. Heat a non-stick tava (griddle) on a medium flame, grease it lightly using a little oil. Pour a ladleful of batter on the tava (griddle) and spread evenly into a 125mm. (5”) diameter circle. Cook the ghavan using a little oil, till it turns golden brown in colour from both the sides. Repeat with the remaining batter to make more 11 ghavans. Serve immediately. Not all dosas are from the south! Here is a quick and easy dosa from the land of Maharashtra. The batter for ghavane is made by just mixing together rice flour, methi leaves and spices, and there is no soaking or fermentation involved. With the slight crunchiness of cumin seeds this soft fenugreek rice dosa sure it a yummy treat for your palate. This is surely one of the yummiest ways to enjoy fresh fenugreek leaves, especially when served hot off the pan on a winter or a rainy day! You can serve this Maharashtrian ghavan Indian snack with green chutney as a delicious fare. Also try other Maharashtrian snack recipes like kothimbir vadi and methi tahlipeeth. Tips for methi ghavan. 1. If you do not have methi leaves, you can replace them with other greens like spinach, coriander or cauliflower greens. 2. Add water gradually as the quantity of water usually depends on the quality of the flour. Enjoy methi ghavan recipe | fenugreek rice dosa | ghavane | Maharashtrian ghavan Indian snack | with step by step images.

burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad | with 20 amazing images. burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad is a sweet juicy salad which has a startling texture and flavour in every mouthfeel. Learn how to make charred corn salad. To make burnt sweet corn, first make a dressing of olive oil, lemon juice, chilli powder and sugar. Then heat 2 tsp oil in a broad non-stick pan, add the corn and sauté on a high flame for 3 minutes or till they are slightly burnt. Keep aside. Heat the remaining 1 tsp of oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes. Combine the cooked corn and onion-capsicum mixture in a deep bowl, add the tomatoes, salt and the prepared dressing and toss well. Serve immediately. Burnt sweet corn has a special, irresistible flavour somewhat akin to corn on the cob, roasted on an open flame. Here is an easy-to-make and convenient-to-serve easy roasted corn salad with the same magical taste of burnt corn. In this charred corn salad, sweet corn is sautéed on a high flame till slightly burnt and then tossed with other yummy ingredients like tomatoes, onions and capsicum. A lemony dressing adds more zing to this quick recipe, making the salad a real treat for the taste buds. While we have used sliced veggies in this salad, if you wish you can also chop them into medium size pieces. Burnt corn salad makes a great side dish and a fitting accompaniment to any Mexican Main dish. Tips for burnt sweet corn salad. 1. We suggest you slice all the vegetables like onions, capsicum and tomatoes thinly to enjoy their texture. 2. Prefer to use a broad non-stick pan so that sweet corn gets uniformly roasted. 3. Roast it on a high flame so it gets suitably charred – the taste that we all enjoy. Enjoy burnt sweet corn salad recipe | burnt corn salad | easy roasted corn salad | charred corn salad | with step by step photos.

wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli. To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough. You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli. You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai. Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally. Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos.

rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with 20 amazing images. Our quick rava idli recipe is an instant South Indian rava idli where the batter requires no fermentation. Well, you love Idlis, but what if you have no batter on hand? Here is an quick sooji idl recipe to follow. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and buttermilk (chaas) with a traditional tempering that imparts an enjoyable flavour to the idlis. Notes and tips on quick rava idli recipe. 1. Roast rava on medium flame until it turns light brown in colour and aromatic, stirring continuously. Make sure that it does not burn. Rava should be coated well with the ghee. It would take around 5-7 minutes. 2. Roasting the rava prevents the idli from sticking. 3. You can prepare this batter beforehand and store in the refrigerator. Just before steaming add the fruit salt. Since the quick rava idli batter does not require grinding or fermenting, it makes an ideal south-Indian breakfast. 4. Rava will absorb the buttermilk after soaking so, adjust the consistency of batter accordingly. You can add water or buttermilk to do so. The amount depends upon the quality of rava. 5. Steam in a steamer for 7 to 8 minutes or till the instant semolina idlis are cooked. Make sure you steam the quick sooji idlis on medium flame or else they will turn hard. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. Learn to make rava idli recipe | South Indian rava idli | quick sooji idli | instant semolina idli | with step by step photos and video below.

whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with 14 amazing images. whole nachni dosa recipe | ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack. To make whole nachni dosa, wash and soak the ragi in enough water in a deep bowl overnight. Drain. Combine the soaked ragi and approx. 1 cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the onions, green chilli paste, ginger paste, coriander and salt and mix well. Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil. Pour a ladelful of the batter on it and rotate the ladle in circular motion to make a 125 mm. (5") diameter circle. Cook it using 1/8 tsp of oil till it turns golden brown in colour from both the sides. Repeat step 5 to make 11 more dosas. Serve immediately with minty green chutney. This delectable easy nachni dosa healthy Indian snack will be well accepted by people of all ages. It is easy to make and needs very few ingredients which are commonly available too. All you have to do is remember to soak the whole nachni overnight. Did you know that fermented items tend to worsen acidity, or even cause it? Hence, idlis, dosas and such items made with a fermented batter are best avoided by those suffering from acidity. This no fermented nachni dosa is a delicious alternative made with ragi and without rice. The batter is not fermented, but tastes fabulous because of the addition of ingredients like onions and a wee bit of green chilli paste and ginger paste. Enjoy the whole nachni dosa hot, with mildly-spiced Minty Green Chutney. Each dosa is not very high on a calorie scale and provides 1 g of fibre per dosa. Thus this ragi dosa made with whole nachni is a wise choice for people with obesity and heart problems. Diabetics too can enjoy 1 nachni dosa at snack time. Further, cooked in minimal oil, it is beneficial for all of the above mentioned ailments. This dosa is also a good source of calcium - a nutrient needed to strengthen bones. Tips for whole nachni dosa. 1. While buying nachni ensure it is free of moisture and debris. 2. While onions provide antioxidant Quercetin and exhibit anti-inflammatory properties, you can add other veggies like chopped spinach, grated carrot or shredded cabbage and add a few more antioxidants in this snack. 3. Remember to serve these dosa off the tava to relish their best texture and flavour. Enjoy whole nachni dosa recipe| ragi dosa made with whole nachni | no fermented nachni dosa | easy nachni dosa healthy Indian snack | with step by step images.

patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images. patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Patras make an amazing side dish with the meal. My mother would make this for evening snack or as an accompaniment with the meal. Sometimes, when colacassia leaves would not be available, she would use big and long spinach leaves to prepare patra. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Tasty as the cooked Gujarati patra option might be, the best way to have patras is fried! deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney. Enjoy patra recipe | Gujarati patra | Maharashtrian alu vadi

oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe | with 8 amazing images. oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe is a substitute to fried snacks. Learn how to make pumpkin fries. To make oven baked pumpkin fries, combine all the ingredients in a deep bowl and toss well. Place them on a lined baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes. Serve immediately. Health-conscious people are always on the lookout for tasty but healthy snacks, which will keep them off junk food! Baked veggies are really trendy snacks that classify as super healthy. You will be amazed by how easy and tasty the easy homemade pumpkin fries are. The awesome aroma and taste of the olive oil coated pumpkin and the seasonings tinged with the flavour of sea salt kindle your appetite and make you eager to have this healthy finger food. Relish oven baked pumpkin fries hot and fresh, right off the oven. This pumpkin fries in oven - healthy snack is good for weight loss, and also a tasty way to top up your magnesium, vitamin A and vitamin C levels. Olive oil, which is rich in omega-3 fatty acids, does a world of good for your heart. With 128 calories, these are wiser choice to snack on in between meals than reach out for any fried food. Further it lends only 5.3 g of carbs. Thus this snack can be enjoyed by weight watchers, heart patients and diabetics. However like most foods, enjoy it in moderation. Tips for oven baked pumpkin fries. 1. Cut pumpkin fingers of uniform size so they bake evenly. 2. Prefer to place the baking tray in the middle rack of the oven. 3. Remember to serve immediately, to enjoy its best texture and flavour. Try other pumpkin based recipes like Red Pumpkin Pachadi or Red Pumpkin Chutney. Enjoy oven baked pumpkin fries recipe | how to make pumpkin fries | easy homemade pumpkin fries | pumpkin fries in oven - healthy snack recipe | with step by step photos.

cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with 28 amazing images. cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich is simple ingredients put together in one delicious mouthful. Learn how to make corn cheese grilled sandwich. To make cheesy corn grilled sandwich, heat the butter in a broad non-stick pan, add the onions, coloured capsicum and 1 tsp of green chillies and sauté on a medium flame for 1 to 2 minutes. Add the corn, tomato, cheese, salt and mustard powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the mixture into 3 equal portions and keep aside. Apply 1 tsp of butter on each bread slice and keep aside. Place a bread slice in a pre-heated sandwich griller with the buttered side facing downwards. Spread a portion of the corn mixture and sprinkle 1 tbsp of cheese and ¼ tsp of green chillies evenly over it. Sandwich it with another bread slice with the buttered side facing upwards. Grill the sandwich for 5 to 7 minutes or till it turns crispy and brown from both the sides. Repeat steps 5 to 8 to make 2 more sandwiches. Cut each sandwich diagonally into 2 equal pieces and serve immediately. Here is an enjoyably corn cheese grilled sandwich with the peppy punch of capsicum and a tangy touch of tomatoes along with the sweet spell of corn! This grilled sandwiches indulges you with loads of cheese, inside and outside, which goes very well with the assortment of crunchy and tasty veggies. A dash of mustard powder spikes the aroma and taste of the Indian sweet corn sandwich, making it a real treat for your palate. As there is a lot of cheese in this attractive grilled sandwich, make sure you relish it immediately after preparation to enjoy the best texture. Tips to make cheesy corn grilled sandwich. 1. Instead of whole wheat bread you can use white bread also. 2. Grease the griller properly to get even grill marks. 3. We have used processed cheese you can also use mozzarella cheese. Enjoy cheesy corn grilled sandwich recipe | corn cheese grilled sandwich | Indian sweet corn sandwich | with step by step photos.

masala chickpeas recipe | roasted, baked masala chickpeas | healthy Indian kabuli chana snack | with 44 amazing images. We show you how to make masala chickpeas 2 ways. One is roasted masala chickpeas on a tava and the other is baked masala chickpeas. Enhance your tea-time with this scrumptious masala chickpeas snack of cooked chickpeas cooked in olive oil with tongue-tickling spice powders. The combination of spices used to make the masala kabuli chana guarantees a super wild time, what with garlic powder, chaat masala, and more such mouth-watering stuff. Cooking on the tava takes 22 minutes and every Indian has a tava at home. So we suggest you opt for roasted masala chickpeas. Baking chickpeas does take 45 minutes which is fairly long. But the baked masala chickpeas are crisper than roasted chickpeas. You can also try other snacks like chakli and batata vada. Tips for masala chickpeas. 1. Store oven roasted masala chickpeas in an airtight container for 10 days. 2 The spices are added after the chickpeas are cooked for 22 minutes on the tava. Enjoy masala chickpeas recipe | roasted, baked masala chickpeas | healthy Indian kabuli chana snack | with step by step photos.
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