Spicy, Crunchy Baked Chickpeas: A High-Protein Snack

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.

Chilli Flavoured, Crunchy Baked Chickpeas
Chilli Flavoured, Crunchy Baked Chickpeas

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.

Do also try my recipes for the Cheesy Baked Spinach and Sweet Corn Casserole and Green Chilli Peppers Stuffed with Hummus!

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.

Spicy, Crunchy, Baked Chickpeas
Spicy, Crunchy, Baked Chickpeas

How to Make Spicy, Crunchy Baked Chickpeas

Crunchy Baked Chickpeas
Print
Spicy, Crunchy Baked Chickpeas
Prep Time
8 hr
Cook Time
1 hrs 40 mins
Total Time
9 hr 40 mins
 

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.

Course: Snack
Cuisine: International
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Dried Chickpeas
  • 2 tbsp Olive Oil
  • 1-2 tsp Chilli Powder
  • Salt to Taste
Instructions
Preparing the Chickpeas
  1. Wash and soak the chickpeas in 4 cups water for 4 to 6 hours.

  2. Drain the water and add 4 cups of water.

  3. 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.

  4. Drain all the water.

  5. 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.

  6. Set aside.

Making the Baked Chickpeas
  1. To a large bowl, add the olive oil, chilli powder, and salt.

  2. Mix well.

  3. 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.

  4. Spread the chickpeas on a baking tray.

  5. Bake in 175C for about 45 to 60 minutes till the chickpeas are crunchy.

  6. Store in an airtight container.

  7. Enjoy with a hot cup of Ginger Tea/Adrakwali Chai!

 

Crunchy, Chilli Flavoured Crunchy Baked Chickpeas
Crunchy, Chilli Flavoured Crunchy Baked Chickpeas

Do you want to see other baked recipes that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

Spicy Roasted Phool Makhana | A Low Calorie Snack

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.

Roasted Phool Makhana (Fox Nuts, Gorgon Nuts or Lotus Seeds) spiced with chilli powder.
Roasted Phool Makhana | A Low Calorie Snack

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. 🙂

Want more low-calorie snack recipes? Try Kolhapuri Bhadang and Low-Oil Chivda.

How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds

Roasted Phool Makhana | Roasted Foxnuts | Roasted Lotus Seeds spiced with chilli powder
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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. 

Course: Snack
Cuisine: Indian
Author: Aruna
Ingredients
  • 100 Gms Phool Makhana
  • 1 tbsp Ghee or Oil Vegans can use oil
  • Salt or Black Salt to taste I used 1 tsp
  • Chilli Powder to taste I used 2 tsp
Instructions
  1. 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.

  2. Take the Kadhai/wok off the heat.

  3. Heat the ghee or oil till just warm.

  4. Add the chilli powder and black salt to the warmed ghee or oil. Mix well.

  5. Add the ghee/oil and spices to the roasted Makhana.

  6. Mix well.

  7. Let the Makhana cool to room temperature. Store in an air-tight container!

Recipe Notes
  • 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.

 

Spicy Roasted Phool Makhana
Spicy Roasted Phool Makhana

Kacche Kele ki Tikki

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.

Kacche Kele ki Tikki
Kacche Kele ki Tikki

My father absolutely loves cutlets/tikki in all forms. So I try new recipes for tikkis and have some up on the blog: Dahi ke Kebab, Hara Bhara Kebab, Kale Chane ke Kebab, Paneer Tikki, and Beetroot 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.

You can read more about Jain food at this wikipedia link.

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
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Kacche Kele ki Tikki
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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.

Course: Snack
Cuisine: Gujarati, Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 8 Unripe Bananas, Kacche Kele
  • 1/4 Cup Finely Chopped Coriander
  • 2-3 tsp Red Chilli Powder
  • 2 tsp Chaat Masala or Amchur Powder
  • 1 tbsp Lemon Juice
  • Salt to Taste
  • Oil for Shallow Frying
Instructions
Steaming the Bananas
  1. Steam the whole bananas. I placed the whole bananas in a colander and steam them in a pressure cooker. Do not boil the bananas.

  2. Take the bananas out of the steamer and let the bananas cool.

Making the Dough for the Tikkis
  1. Peel the steamed bananas. I find it easier to peel the bananas, if I cut them in half.

  2. Mash the bananas till there are no lumps.

  3. Add the salt, chilli powder, chaat masala/amchur powder, coriander, and lemon juice.

  4. Mix well so that the masalas are mixed into the banana and you have a nice firm dough.

Making the Kacche Kele ki Tikki
  1. Divide the dough into 20 to 24 equal portions. Since we are shallow-frying the tikkis, we will keep them small in size.

  2. Shape each portion into a 1/2" thick disk.

  3. Over medium flame, heat a pan or tava. Use a flat pan as much as possible.

  4. Add about 1-2 tbsp of oil and spread it well. 

  5. 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.

  6. Flip the Kacche Kele ki Tikkis. 

  7. Drizzle a few drops of oil around each tikki. The tikkis absorb oil rather quickly.

  8. Cook for 4 to 5 minutes till the flip side is golden brown as well.

  9. Serve hot with Dahiwali Pudina Chutney or Tomato Ketchup.

Recipe Notes
  • Do not boil the bananas; if you do, you will have a lot of water in the dough.
  • You can deep fry the tikkis as well. I prefer the shallow-fry route.
  • Cook the Kacche Kele ki Tikkis over medium flame to ensure they are cooked through.
  • The tikkis will actually soften as you cook them.
  • You can adapt this recipe for Vrat ka Khana by using Sendha Namak and Green Chilli Paste.

 

Inside Look at the Kacche Kele Ki Tikki
Inside Look at the Kacche Kele Ki Tikki

Here is a step-by-step procedure for the Kacche Kele ki Tikki with photos.

  1. Steam the bananas:
    1. I placed the bananas in a colander.
    2. Place this colander over a vessel.
    3. Steam for 10 to 15 minutes in a pressure cooker. I already have water at the boiling stage before I place the bananas in so 10 minutes is enough.
    4. Let the cooker cool for 10 minutes. The bananas get some more time to cook. 🙂
    5. Take out the steamed bananas.
  2. Making the dough for the Kacche Kele ki Tikki.
    1. Cut the steamed banana in half. It will become easier to peel.
    2. Peel the banana.
    3. Mash the banana well till there are no lumps. You may have some tiny lumps, that is OK.
    4. Add the salt, chilli powder, chaat masala/amchur powder, coriander, and lemon juice.
    5. Mix and then knead well so that all masalas are well-incorporated. Do not add any water even if you feel the dough is a bit dry. It will soften as you cook.

  3. Making the Kacche Kele ki Tikki:
    1. Divide the dough into 20 to 24 equal portions. For shallow-frying the tikkis, we will keep them small in size.
    2. Roll each portion into a ball.
    3. Using your fingers gently press to get a disc about 1/4″ thick and 2″ in diameter.
    4. Over medium flame, heat a pan or tava.
    5. Smear the pan with 1-2 tbsp of oil. You should have some oil floating around if you tilt the pan.
    6. Add 6 to 8 tikkis to the pan. Leave some space to flip them over.

    7. Cook for ~5 minutes till the side of the tikki touching the pan is golden brown. Use a spatula to lift each tikki gently and check if it is done.
    8. Flip the tikkis over.
    9. Drizzle a few drops of oil at the edges of each tikki.
    10. Cook till the flip side is golden brown as well.
    11. Cook the other tikkis in a similar fashion.
    12. Serve hot with Dahiwali Pudina Chutney, Coriander Chutney, or then the popular Tomato Ketchup. 🙂

 

Dadpe Pohe | A Healthy Snack from Maharashtra

Maharashtrians celebrate Poha or beaten rice like no other state in India. Kanda Pohe, Batata Pohe, Vangi Pohe, Kolache Pohe, Peas Poha … I can go on and on with the list of the recipes. Today it is the turn of another recipe called Dadpe Pohe.

Dadpe Pohe | A Snack from Maharashtra
Dadpe Pohe | A Snack from Maharashtra

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 from Maharashtra made with Poha, Tomato and Onion
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Dadpe Pohe | A Snack Recipe from Maharashtra
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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.

Course: Snack
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Patal Pohe, Thin Poha
  • 1 Cup Finely Chopped Onion
  • 3/4 Cup Finely Chopped Tomato
  • 2 tbsp Lemon Juice
  • 1 tsp Sugar
  • Salt to Taste
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/3 Cup Peanuts
  • 1/2 tsp Turmeric
  • 2 Large Pinches Hing, Asafoetida
  • 2-3 tsp Finely Chopped Green Chillies
For Garnish
  • 1/3 Cup Grated Coconut
  • 1/4 Cup Finely Chopped Coriander
Instructions
Getting Started
  1. In a large bowl, add the onion, tomato, sugar, and salt.

  2. Using your hand, mix well while mashing the onion and tomato a bit. 

  3. Set aside.

The Tempering
  1. In a pan, heat the oil.

  2. Add the mustard seeds and let them crackle.

  3. Add the peanuts and stir-fry till the peanuts start to pop.

  4. Add the cumin seeds and stir-fry for 10 seconds.

  5. Turn off the heat.

  6. Add the green chillies, turmeric, and asafoetida.

  7. Mix well.

Mixing the Dadpe Pohe
  1. Add the tempering to the onion-tomato mix.

  2. Mix well.

  3. Add the lemon juice and mix well.

  4. Add the pohe.

  5. 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.

  6. Garnish with grated coconut and coriander.

  7. Serve immediately.

Recipe Notes
  • 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. 

 

Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

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.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

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 Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
Yum
Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
Yum
Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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