Air Fryer Chickpeas Recipe – Spicy Aamchur Chana Snack

Last Updated on 6 months ago by Neha Deshmukh

Air Fryer Chickpeas Recipe – Spicy Aamchur Chana Snack

Hey everyone! If you’re anything like me, you always need a quick, satisfying snack on hand. And honestly, sometimes I just crave something a little bit spicy and tangy. That’s where these air fryer chickpeas come in! They’re unbelievably easy to make, super addictive, and the perfect little pick-me-up. I first made these when I was looking for a healthier alternative to store-bought snacks, and they’ve been a family favorite ever since.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good snack? But these aren’t just good – they’re fantastic! Here’s why you’ll fall in love:

• Quick & Easy: Ready in under 30 minutes!
• Healthy-ish: Packed with protein and fiber.
• Flavorful: That spicy, tangy aamchur kick is seriously amazing.
• Air Fryer Magic: Perfectly crispy without all the oil.
• Versatile: Adjust the spice to your liking – mild or fiery, it’s up to you!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful chickpeas:

• 2 cups Chickpeas (Kabuli Chana)
• Few tbsp Cooking oil
• 1 tsp Red chili powder
• 1 tsp Chat masala
• 0.5 tsp Aamchur powder (Dried Mango Powder)
• 0.5 tsp Turmeric powder
• Salt as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Chickpeas (Kabuli Chana): These are the stars of the show! Make sure you use good quality, firm chickpeas. They hold their shape so much better when air fried.
• Aamchur Powder: Oh, this stuff is gold. It’s dried, unripe mango powder and adds a wonderful tangy flavor that’s so characteristic of Indian snacks. If you can’t find it, I’ll share a substitution in the FAQs!
• Oil: I usually use a neutral oil like sunflower or canola, but you can use olive oil if you prefer. Just a drizzle is enough – we want crispy, not greasy!
• Spice Powders: Fresh spice powders really elevate the flavor. If yours have been sitting in the cupboard for ages, it might be time for a refresh.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, soak your chickpeas in plenty of water for at least 8 hours, or even overnight. This helps them cook evenly and get that perfect texture. Drain them completely after soaking.
2. In a small bowl, mix together the red chili powder, chat masala, aamchur powder, turmeric powder, and salt. This is our flavor bomb!
3. Spread 1 cup of the soaked chickpeas in the air fryer basket. We’re going to air fry them in batches to avoid overcrowding. Cook at 200°C (390°F) for about 5 minutes. This initial air fry helps dry them out, which is key for crispiness.
4. Drizzle a little oil over the chickpeas, then shake the basket to make sure they’re all nicely coated.
5. Air fry for another 10 minutes, giving the basket a good shake every 5 minutes. This ensures even cooking and maximum crispiness.
6. In the final 2 minutes of cooking, sprinkle about ¼ tsp of the spice mix over the chickpeas.
7. Transfer the crispy chickpeas to a bowl, add the remaining spice mix, and toss well to coat. Let them cool completely before storing – this helps them stay crispy!

Expert Tips

A few little tricks I’ve learned along the way:

• Don’t overcrowd the basket: Work in batches for the crispiest results.
• Shake, shake, shake!: Shaking the basket regularly ensures even cooking.
• Cool completely: Seriously, don’t skip this step! Warm chickpeas will get soggy.
• Pat dry: After soaking, patting the chickpeas dry with a clean kitchen towel helps with crisping.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: My family loves a good kick, but you can easily reduce the amount of red chili powder for a milder snack. Or, add a pinch of cayenne pepper for extra heat!
• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chat masala ingredients to ensure they don’t contain any hidden animal products.
• Festival Snack: These are amazing during Diwali and Holi! They’re a perfect savory treat alongside all the sweets. My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

These chickpeas are delicious on their own, but here are a few ways to enjoy them:

• Movie Night Snack: The perfect alternative to popcorn!
• Lunchbox Treat: A healthy and satisfying addition to any lunchbox.
• Salad Topping: Add a crunchy, flavorful boost to your salads.
• With Chai: A classic Indian pairing!

Storage Instructions

Store cooled chickpeas in an airtight container at room temperature for up to 3-4 days. They might lose a little bit of their crispness over time, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

• What type of chickpeas work best for this recipe? Kabuli chana (white chickpeas) are ideal because of their size and texture. They get wonderfully crispy in the air fryer.
• Can I make this without an air fryer? Yes! You can roast them in the oven at 200°C (390°F) for about 20-25 minutes, shaking halfway through.
• How do I adjust the spice level? Start with less red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What is Aamchur powder and can I substitute it? It’s dried mango powder, adding a tangy flavor. If you can’t find it, you can substitute with 1 tbsp lemon juice mixed with ½ tsp sugar.
• How long will these chickpeas stay crispy? They’re best enjoyed within a few hours of making them, but they’ll stay reasonably crispy for up to 3-4 days if stored properly in an airtight container.