Crispy Air Fryer Chickpeas – Indian Chaat Masala Recipe

Last Updated on 2 months by Neha Deshmukh

Crispy Air Fryer Chickpeas – Indian Chaat Masala Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and seriously flavorful snack. And let me tell you, these Crispy Air Fryer Chickpeas seasoned with that magical Indian spice blend, Chaat Masala, are a total game-changer. I first made these when I was craving something crunchy and savory, but didn’t want to reach for chips. Now, they’re a regular in my snack rotation!

Why You’ll Love This Recipe

These aren’t just any roasted chickpeas. The air fryer makes them unbelievably crispy – seriously, addictively crispy. Plus, the Chaat Masala gives them that perfect tangy, spicy, and savory kick that’s so characteristic of Indian street food. They’re ready in under 30 minutes, super easy to make, and packed with protein. What’s not to love?

Ingredients

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

• 1.5 cups cooked chickpeas (about 360g)
• 1 tsp olive oil (around 5ml)
• 0.5 tsp salt (about 2.5g)
• 0.5 tsp red chili powder (around 2.5g)
• 1 tsp Chaat Masala (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Chaat Masala: This is the star of the show! It’s a vibrant spice blend, typically containing amchur (dried mango powder), cumin, coriander, ginger, black salt, and chili powder. The exact blend varies regionally – some are tangier, others spicier. I love MDH Chaat Masala, but feel free to experiment with different brands to find your favorite.
• Chickpeas (Kabuli Chana vs. Desi Chana): I usually use Kabuli Chana (the beige ones) for this recipe because they get extra crispy. But you can absolutely use Desi Chana (the darker, smaller chickpeas) too! They’ll have a slightly nuttier flavor.
• Olive Oil: A good quality olive oil adds a lovely flavor. You can also use avocado oil or any other neutral oil if you prefer. Just a light coating is all you need – we don’t want soggy chickpeas!

Step-By-Step Instructions

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

1. First, drain your cooked chickpeas really well. Then, pat them completely dry with a kitchen towel. This is the key to getting them crispy!
2. In a bowl, toss the chickpeas with the olive oil and salt until they’re evenly coated.
3. Now, preheat your air fryer to 180°C (356°F).
4. Add the chickpeas to the air fryer basket in a single layer. Don’t overcrowd the basket – you might need to work in batches.
5. Air fry for 15-20 minutes, giving the basket a good shake every 5 minutes. This ensures even roasting.
6. Once they’re golden brown and crispy, transfer the hot chickpeas to a bowl. Sprinkle with the red chili powder and Chaat Masala, then toss to coat everything beautifully.
7. Let them cool completely before storing. Trust me, they get even crispier as they cool!

Expert Tips

• Dry, Dry, Dry: Seriously, the drier the chickpeas, the crispier they’ll get. Don’t skip the patting dry step!
• Single Layer is Key: Overcrowding the air fryer will steam the chickpeas instead of roasting them.
• Shake it Up: Shaking the basket ensures even cooking and prevents sticking.
• Don’t Skip the Cooling: Cooling allows the chickpeas to fully crisp up.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Stick with the ½ tsp red chili powder.
  • Hot: Add an extra ¼ – ½ tsp of red chili powder, or a pinch of cayenne pepper. My friend, Priya, loves adding a dash of Kashmiri chili powder for color and mild heat.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Snack vs. Salad/Curry Topping: For a snack, enjoy them as is! For a salad or curry topping, you can add a squeeze of lemon juice after they’ve cooled.

Serving Suggestions

These chickpeas are amazing on their own as a snack. But they’re also fantastic:

• Sprinkled over a salad for added crunch and protein.
• Added to your favorite curry for texture.
• Enjoyed with a cup of chai!

Storage Instructions

Store cooled chickpeas in an airtight container at room temperature for up to 3-5 days. They might lose a little bit of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

1. Can I use canned chickpeas for this recipe? What should I do to ensure they are dry enough?

Absolutely! Canned chickpeas work great. Just drain and rinse them thoroughly, then spread them out on a clean kitchen towel and pat them very dry. You can even let them air dry for a bit to ensure they’re completely moisture-free.

2. What is Chaat Masala and where can I find it?

Chaat Masala is a tangy, spicy, and savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores, or online on Amazon or other spice retailers.

3. Can I bake these chickpeas instead of air frying them? What temperature and time should I use?

Yes, you can! Preheat your oven to 200°C (392°F). Spread the chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, shaking halfway through, until crispy.

4. How can I adjust the spice level of this recipe?

Easily! Reduce or increase the amount of red chili powder, or add a pinch of cayenne pepper for extra heat.

5. How long will these chickpeas stay crispy once made?

They’ll stay crispiest for the first day or two. After that, they might soften slightly, but they’ll still be tasty!

6. Can I add other spices to this recipe? What would complement Chaat Masala well?

Definitely! Cumin powder, coriander powder, turmeric, or a pinch of garam masala would all complement Chaat Masala beautifully.