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Chickpea Crunch Cholay Garam Recipe
Chickpeas and Garbanzo beans are called Cholay. Cholay Crunch is also called Cholay Garam to imply spicy. These are spiced up crunchy whole Garbanzo beans. When I was growing up, Cholay Crunch were sold in cones made out of used newspaper. In India, crunch is made from using Kabuli Chana. Here we will use canned Garbanzo beans for convenience. Also, we will NOT fry the bean, will bake instead.Ingredients
1. Canned Garbanzo beans: 2 Cups
2. Canola Oil: 1 Tablespoon
3. Salt: 1 teaspoon
4. Ground Lal Mirch (Cayenne): 1 teaspoon
5. Garlic powder: ¼ teaspoon
6. Amchoor (Dry Mango powder): ½ teaspoon
Substitution: Citric Acid. In reality, I use citric acid. It is sharper with more predictable taste.
Method
1. Drain and rinse the Garbanzo beans. Spread them out in a cookie sheet. Soak up as much water as possible with paper towels.
2. Pour Canola oil over beans. Toss the beans around in the oil till they are all covered. Make sure they are lay in a single layer.
3. Preheat oven to 450º F. Bake for a total of 20 minutes, stirring every 5 minutes. The beans should turn slightly brown.
4. Mix salt, pepper, garlic powder and Amchoor. Sprinkle the spices over the beans. Put the beans back in the oven for another 5 to 10 minutes. Shut off the oven and let cool