Name: Pan Roasted Tandoori Chickpeas recipe by Vanitha Bhat at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup chole chana/chickpeas (freshly cooked or canned); 2 to 3 tablespoons yogurt; 1 teaspoon coriander powder; ½ teaspoon cumin powder; ½ teaspoon turmeric powder; 1 teaspoon red chilli powder (I have used Kashmiri chilli powder); ½ teaspoon garam masala powder; ½ teaspoon chaat masala powder; 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1 teaspoon of crushed kasoori methi/dried fenugreek leaves (optional); Salt to taste; 2 to 3 tablespoons of cooking oil or ghee/clarified butter; Coriander leaves/cilantro and onion rings for garnishing

ABOUT Pan Roasted Tandoori Chickpeas RECIPE

Pan Roasted Tandoori Chickpeas/Chole is a quick and easy Indian flavored spicy appetizer or starter you can make for any gathering, party, or game nights with the versatile chickpeas.

Ingredients Serving: 4

1 cup chole chana/chickpeas (freshly cooked or canned)
2 to 3 tablespoons yogurt
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon red chilli powder (I have used Kashmiri chilli powder)
½ teaspoon garam masala powder
½ teaspoon chaat masala powder
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon of crushed kasoori methi/dried fenugreek leaves (optional)
Salt to taste
2 to 3 tablespoons of cooking oil or ghee/clarified butter
Coriander leaves/cilantro and onion rings for garnishing

Instructions

Prepare the marinade: In a mixing bowl, add yoghurt, coriander powder, cumin powder, garam masala powder, turmeric powder, chilli powder, chaat masala and grated ginger and garlic.
Add salt to taste and mix well.
Add the cooked chickpeas into the marinade, stir in crushed kasoori methi (totally optional, but I love the flavor of this aromatic herb!) and keep aside for about 15 minutes, preferably in the refrigerator.
Heat oil in a large wide thick-bottomed saucepan or kadai. Once the oil is hot, tip in the marinated chickpeas along with the marinade.
Saute on medium heat, stirring continuously till they are well roasted and slightly crisp; about 10 to 15 minutes depending upon the thickness of the pan and level of heat of the stove.
Serve these delightful pan roasted tandoori flavored chickpeas or chole chana with a squeeze of lime or lemon, garnished with coriander leaves/cilantro at your next party or even with your evening chai or coffee!

Similar Recipes