Today, I present Spicy, Crunchy Baked Chickpeas. It is a wonderful and healthy snack that is in keeping with both the theme of the 105th Foodie Monday Blog Hop, Savoury Baked Dishes, as well as my decision to eat healthy. It also fit into my crazy work schedule.
Truth be told I was tempted to try a dozen other dishes like Calzone, Vegetarian Moussaka, Baked Pies and Casseroles. But we are bang in the middle of the festival season and we are having heavy meals almost every other day. So I decided to keep it light and so this Spicy Crunchy Baked Chickpeas.
If you are a vegetarian like me trying to up the protein quotient in your daily food intake, these crunchy-munchies are just what you are looking for! All I need to make these beauties was a load of chickpeas, a little olive oil, salt and chilli powder. That’s it. In fact, you can play around with the flavours and make a range of baked chickpeas.
What I loved about these protein-rich munchies was the crunch, which made them just the perfect anytime, guilt-free snack!
Before I move onto the recipe let me say that the Blog Hop is challenging me to think on my feet and come up with recipes above and beyond what I had planned for the blog. That is so much fun. 🙂
I am looking forward to seeing what the themes are over the next few weeks.
So here I present my Chilli Flavoured Baked Chickpeas.
How to Make Spicy, Crunchy Baked Chickpeas
Spicy, Crunchy Baked Chickpeas
These spicy, crunchy baked chickpeas are just the perfect snack; they are protein-rich, low-oil, and filling. They are in fact a weight watcher's dream and an anytime munchy.
Salt to Taste
Preparing the Chickpeas
Wash and soak the chickpeas in 4 cups water for 4 to 6 hours.
Drain the water and add 4 cups of water.
Pressure cook for 2 whistles or till the chickpeas are just cooked. They should break when pressed between fingers and not be mushy. Cook them for less time than you would for Chole.
Drain all the water.
Spread the chickpeas on a cloth kitchen towel for 10 minutes or till all the water is absorbed. If you are using a kitchen tissue, blot out all the water.
Making the Baked Chickpeas
To a large bowl, add the olive oil, chilli powder, and salt.
Add the chickpeas and mix well till the chickpeas are covered in oil and spice. There should be just enough oil to coat the chickpeas.
Spread the chickpeas on a baking tray.
Bake in 175C for about 45 to 60 minutes till the chickpeas are crunchy.
I am a recent convert to the pleasures of Roasted Phool Makhana. I discovered this low-calorie, nutrient rich snack in my quest to lose weight and satiate those 4 PM hunger pangs.
Called Fox Nuts, Gorgon Nuts or Lotus Seeds in English, Phool Makhana in rich in fibre, magnesium, potassium, phosphorus, iron and zinc; while being low on sodium. As a result, it is used to treat a variety of ailments from obesity to blood pressure to arthritis.
The health benefits aside, I love this crunchy snack as I could flavour the Makhana with whatever spices I wanted. In this batch, I used just some black salt and chilli powder. I have also tried spicing Roasted Makhana with Amchur, Chaat Masala, or even just Pepper Powder. Actually, I just roast a large batch of Makhana and then flavour portions of it with different spices. 🙂
How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds
Spicy Roasted Makhana (Fox Nuts, Gorgon Nuts, or Lotus Seeds) | A Low Calorie Snack
Spicy Roasted Makhana is a delicious, low-calories snack that is packed with nutrients and keeps hunger at bay.
1tbspGhee or OilVegans can use oil
Salt or Black Salt to tasteI used 1 tsp
Chilli Powder to tasteI used 2 tsp
In a large kadhai or wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 15 minutes. Stir-constantly to ensure that the Makhana does not burn.
Take the Kadhai/wok off the heat.
Heat the ghee or oil till just warm.
Add the chilli powder and black salt to the warmed ghee or oil. Mix well.
Add the ghee/oil and spices to the roasted Makhana.
Let the Makhana cool to room temperature. Store in an air-tight container!
You need to use a low-medium heat and roast the Makhana patiently while stirring constantly. Only then will you get a crisp roasted Makhana.
If you use high heat, or do not stir constantly, you are in danger of having Makhana that is burnt or browned from the outside but spongy inside.
This week is all about bananas. Why you wonder? Simple because we went overboard buying both ripe and unripe bananas. 🙂 That proved a blessing in disguise as there were a few banana-based recipes that I wanted to try. Today, I present the first of these, the Kacche Kele ki Tikki.
I have been meaning to try Kacche Kele ki Tikki for a while now because I am fascinated by the use of Kaccha Kele (unripe bananas) as a substitute for potato in Jain cooking.
Jainism is a religion founded in Ahimsa or non-violence. In Jainism, Ahimsa is not restricted to humans and animals but all living beings including vegetation and micro-organisms.
For example, Jains do not eat any root vegetables because they believe that in cultivating and harvesting these vegetables, we dig up the ground and that harms many organisms. Also, when we harvest a root vegetable, we uproot the entire plant, thereby “killing” it.
Living in Mumbai, we have grown up with Jain food. Most restaurants here will have Jain food available (stated on the menu or made on request). This food will not use onion, garlic, root vegetables, and other forbidden foods.
However, Jains are great foodies and have found interesting substitutes for forbidden foods. The most common example is the use of Unripe Banana (Kacche Kele) for Potatoes. So a Jain Samosa or Pav Bhaji will use banana as a substitute for potato.
So the Kacche Kele ki Tikki is a variation of the more popular Aloo ki Tikki, and just as delicious. I made the simplest form of the Kacche Kele ki Tikki this time and hope to get more adventurous with it soon!
How to Make Kacche Kele ki Tikki
Kacche Kele ki Tikki
Kacche Kele ki Tikki is a cutlet made with unripe bananas and is made on days of fasting. It is also preferred by Jains who do not eat root vegetables such as potato.
8Unripe Bananas, Kacche Kele
1/4CupFinely Chopped Coriander
2-3tspRed Chilli Powder
2tspChaat Masala or Amchur Powder
Salt to Taste
Oil for Shallow Frying
Steaming the Bananas
Steam the whole bananas. I placed the whole bananas in a colander and steam them in a pressure cooker. Do not boil the bananas.
Take the bananas out of the steamer and let the bananas cool.
Making the Dough for the Tikkis
Peel the steamed bananas. I find it easier to peel the bananas, if I cut them in half.
Mash the bananas till there are no lumps.
Add the salt, chilli powder, chaat masala/amchur powder, coriander, and lemon juice.
Mix well so that the masalas are mixed into the banana and you have a nice firm dough.
Making the Kacche Kele ki Tikki
Divide the dough into 20 to 24 equal portions. Since we are shallow-frying the tikkis, we will keep them small in size.
Shape each portion into a 1/2" thick disk.
Over medium flame, heat a pan or tava. Use a flat pan as much as possible.
Add about 1-2 tbsp of oil and spread it well.
Place a few tikkis on the pan and let them cook for about 3 to 5 minutes till the side touching the pan is golden brown. Cook on medium flame so that the insides cook a bit as well.
Flip the Kacche Kele ki Tikkis.
Drizzle a few drops of oil around each tikki. The tikkis absorb oil rather quickly.
Cook for 4 to 5 minutes till the flip side is golden brown as well.
This is a simple recipe made with thin pohe (patal pohe) and involves no cooking apart from the tempering. It makes for a great tea-time snack and can be made quickly when you have unexpected guests as well.
I had originally posted this recipe in 2012, when I learnt of it from Swapna Shirwalkar. Today I made it again and decided to include a step-by-step pictorial and also update the photos. 🙂
Thank you Swapna for this recipe of Dadpe Pohe that has now become a staple in our home.
How to Make Dadpe Pohe
Dadpe Pohe | A Snack Recipe from Maharashtra
Dadpe Pohe is an easy to make snack made with beaten rice in Maharashtra. It involves no cooking (apart from the tempering) and is as healthy as it is delicious.
2CupsPatal Pohe, Thin Poha
1CupFinely Chopped Onion
3/4CupFinely Chopped Tomato
Salt to Taste
2Large PinchesHing, Asafoetida
2-3tspFinely Chopped Green Chillies
1/4CupFinely Chopped Coriander
In a large bowl, add the onion, tomato, sugar, and salt.
Using your hand, mix well while mashing the onion and tomato a bit.
In a pan, heat the oil.
Add the mustard seeds and let them crackle.
Add the peanuts and stir-fry till the peanuts start to pop.
Add the cumin seeds and stir-fry for 10 seconds.
Turn off the heat.
Add the green chillies, turmeric, and asafoetida.
Mixing the Dadpe Pohe
Add the tempering to the onion-tomato mix.
Add the lemon juice and mix well.
Add the pohe.
Using a light hand, mix well till the pohe and the onion-tomato mix are integrated. Ensure that you use a light hand or the pohe will disintegrate.
Garnish with grated coconut and coriander.
I forgot to add the coriander to the final garnish so it does not appear in the photos. 🙁
If you want to make this in advance, then keep the onion-tomato mix, tempering and pohe separate till just before you want to serve. Because we use the thin variety of pohe here, the Pohe will disintegrate if kept too long.
If you cannot find the thin variety of beaten rice, then use the regular pohe. Sprinkle about 2-3 tbsp water (ideally coconut water) on it, mix and set aside for 5 mins.
In my recipe, I added the tempering and lemon juice to the onion-tomato mix. Traditionally, these are added after the onion-tomato mix and Pohe have been mixed. I do this for two reasons. 1. I find that the flavours are better incorporated into the Dadpe Pohe. 2. I don't like to mix this pohe too many times as the thin beaten rice is rather delicate.
I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.
Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.
This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.
Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂
How to Make Steamed Methi Muthiya
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat