Dry-roasted chickpeas tossed with spices — a crunchy, portable, high-fibre snack.
Servings
Quantities scale automatically
Fiber: 7 g
Chickpeas
2 cup · boiled
Red chilli powder
0.5 tsp
Chaat masala
0.5 tsp
Oil
1 tsp
Pat dry boiled Boiled chickpeas thoroughly.
Roast in a dry pan (or air fryer at 190°C for 12-15 minutes) until slightly crisp.
Toss hot with chilli powder, chaat masala, salt and a few drops of oil.