Roasted Chickpeas in Air Fryer | crunchy roasted chickpeas in air fryer
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Kabuli chana: 1 cup
olive oil: 1 TBSP
red chili powder: 1/4 tsp
chat masala: 1/2 tsp
dry mango powder: 1/4 tsp
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1. wash well and soak chickpeas for 5 hours
2. transfer to pressure cooker
3. add water 4 cups
4. add salt to taste
5. cook chickpeas, don't over cook
6. wait till the pressure ends
6. wait till the pressure ends
7. drain and dry in a kitchen towel
8. transfer to a bowl
9. add salt to taste
10. mix toss well
11. add olive oil
12. mix toss well
13. preheat air fryer for 10 minutes at 180 degrees Celsius
14. transfer peas to air fryer
15. fry for 18 minutes at 180-200 degree Celsius
16. toss every 5 minutes
17. in parallel in a bowl mix small quantities of chili powder, chat masala, dry mango powder and salt
18. when 3 minutes left add half the masala mix and toss well
19. once done transfer to a bowl
20. add remaining masala mix
21. mix toss well
22. it's ready