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
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
  • 2 Cups Dried Chickpeas
  • 2 tbsp Olive Oil
  • 1-2 tsp Chilli Powder
  • Salt to Taste
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.

Shravana Masam, Shravan 2017 | Festival Dates and Recipes

July 24, 2017 is the start of Shravana Masam or the month of Shravan in states like Maharashtra, Andhra Pradesh, and Karnataka which follow the Amavasyant calendar. It ends on August 23, 2017. Now begins the “favouritest” part of the year for me.

Shravan is the fifth month of the Hindu calendar and is probably its holiest. It is choc-a-bloc with festivals and auspicious occasions. It also ushers in the 4-month long festival season in India that stretches right up to Deepavali or Diwali (mid-November this year).

The intervening period is filled with all manner of festivals and holy days that give me an opportunity to indulge in all my favourite activities; perform and attend assorted poojas, dress up in lovely silk sarees, visit friends and relatives for haldi-kumkum, sing in temples on various auspicious days, attend a range of concerts, and last but not the least, enjoy a vast range of delicacies. 🙂

Read a scientific explanation of why we should fast in Shravan. Eating fish is also prohibited in Shravan, for one simple reason; fish spawn at this time of the year.

Each region in India has its own set of festivals and here are some that we observe in Andhra Pradesh (which is the state my ancestors are from) and Maharashtra (the state where I grew up and live):

  • Shravan Somvaram or Mondays in the month of Shravan are dedicated to Lord Shiva. Many devotees fast on these days. It is said that unmarried girls who want to get married should observe the Shravan Somvar fasts.The dates for the Shravan Somvaram Vratam in 2017 are:
    • July 24, 2017
    • July 31, 2017
    • August 7, 2017
    • August 14, 2017
    • August 21, 2017
  • Mangala Gowri Pooja is performed by married women (sumangali) on all Tuesdays in Shravan for the well-being of their husbands. Gowri (or Gauri) is also another name for Goddess Parvati, the consort of Lord Shiva.The dates for the Mangala Gowri Pooja in 2017 are:
    • July 25, 2017
    • August 1, 2017
    • August 8, 2017
    • August 15, 2017
  • Shravan Shukravaram or Fridays in the Month of Shravan are dedicated to Goddess Lakshmi, the goddess of prosperity. For married women in Andhra Pradesh, Karnataka, and Tamil Nadu, the most important Shravan Shukravaram is the one that falls on the Friday before the full moon (Shravana Pournami Purvasta Shukravarey). This is the day on which Varalakshmi Vratam is performed.The dates for Shravan Shukravar in 2017 are:
    • July 28, 2017
    • August 4, 2017 (Varalakshmi Vratam)
    • August 11, 2017
    • August 18, 2017
  • Nag Panchami is the day snakes are worshipped in many parts of the country. The date for Nag Panchami is August 7, 2017.
  • Shravan Paurnami or Shravan Poornima has become popular all over India as Raskha Bandhan, a festival that is essentially from North India and one that celebrates the relationship between a brother and sister.In Maharashtra, it is celebrated by the Koli community or the fisherman community as Narali Poornima. They worship Lord Varuna, the lord of the seas to bless them with a bountiful catch and protect them on rough seas.In Tamil Nadu, this day is also celebrated as Avani AvittamThe date for Raksha Bandhan, Narali Poornima, Avani Avittam is August 7, 2017.
  • Gokulashtami, Krishnashtami, or Sri Krishna Janmashtami is the birth of Lord Krishna; He who gave the world the Bhagwat Gita and as a child was known to steal milk, curds, and butter from all households around him. In Maharashtra, Krishna’s antics as a childare enacted by youngsters (known locally as Govindas) who go around breaking pots of milk and curd tied high above the ground by forming human pyramids.The date for Krishnashtami, Janmashtami, or Gokulashtami is August 14, 2017.

Here are a few recipes that you can make during this month.

Rice-based Recipes


Chintapandu Pulihora, Puliyodarai
or Tamarind Rice


Kovil Pulihora or Puliyodarai
(Tamarind Rice as made in temples)

Kovil, Temple or Koyil Pulihora, Puliyodarai

Nimmakaya Pulihora, Elumichai Sadam
or Lemon Rice

Lemon Rice, Nimmakaya Pulihora, Elumichai Sadam

Kobbari Annam, Thengai Sadam,
or Coconut Rice
Kobbari Annam or Coconut Rice or Thengai Sadam

Nuvvulu Annam, Ellu Sadam or Tilwale Chawal

Nuvulla Annam, Ellu Sadam, or Tilwale Chawal

Daddojanam, Thair Sadam, or Tempered Curd Rice

Daddojanam, Thair Sadam, Dahi Chawal or Curd Rice

Sundal or Guggillu

Chickpea or
Kondakadalai Sundal

Chickpea or Konda Kadalai Sundal

Senagala Guggillu

Guggillu or Sundal with Bengal Gram

Pattani Sundal or Pattani Guggillu

Pattani Sundal, Pattani Guggillu, or Dried Green Peas Sundal - Navratri and Varalakshmi Vratam Recipe

Verkadalai Sundal or Verusenaga Gugillu

Peanut or Verkadalai Sundal, or Verusenaga Guggillu

Bobbattu, Obbattu, Puran Poli, or Holige

Obbattu, Bobbattu, Puran Poli or Holige

Poornam Boorelu or Poornalu

Poornam Boorelu or Poornalu - 2


Badam Payasam

Badam Payasam or Badam Kheer

 Pesara Pappu Paravannam, Pasi Parippu Payasam, Moong Dal Kheer

Pesara Pappu or Pasi Paruppu Payasam, Moong Dal Kheer



Bellam Paravannam

Bellam Paramannam - Jaggery and Rice Pudding

Semiya Payasam

Semiya Payasam, Semiya Kheer, or Vermicelli Pudding

Saggubiyyam Payasam or
Sabudana Kheer
Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding - 1
Pal Payasam

Paal or Pal Payasam

Rava Kesari

Rava Kesari - Saffron Semolina Pudding

Sapata or Banana Sheera

Banana Sheera - Sapata - Satyanarayan Pooja Prasadam

Besan Laddu

Besan Laddoo

Coconut Laddu

Quick and Easy Coconut Laddoo

Minapa Sunni Undalu

Minapa Sunni Undalu - Udad Dal Laddoo or Laddu

Sojjappalu or Halwa Stuffed Puri

Sojjappalu or Sajjappa - Kesari Stuffed Puris

Badam Halwa

Badam Halwa or Almond Halwa Recipe

Pesarattu | Whole Moong Dal Dosa from Andhra Pradesh

Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served  with Allam Pachadi (Andhra-Style Ginger Chutney).

Andhra Pesarattu | Moong Dal Chilla
Andhra Pesarattu | Moong Dal Chilla

You can also eat this Moong Dal Dosa with Upma folded into it and this combination is called MLA Pesarattu. If you have extra Pesarattu, you can make Pesarattu Kura or Pesarattu Kurma with it.

Ingredients for the Batter

  1. Whole Moong/Green Gram – 1 Cup
  2. Rice – 1/4 Cup
  3. Ginger – 2″ piece
  4. Red Chilly Powder – 1 tsp
  5. Salt to Taste
  6. Oil – 4 tbsp

Optional Ingredients 

  1. Onion – 1 Medium
  2. Cumin – 1 tsp
  3. Green Chillies – 4

To Make the Batter:

  1. Soak the moong dal and rice in enough water for at least 5 hours.Pesarattu - Soak Moong or Pesalu and Rice Overnight
  2. Drain the water.
  3. Grind soaked moong dal, rice, ginger, salt and red chilli powder with enough water to make a thick batter.Pesarattu - Grind the Soaked Moong and Rice with Ginger, Chilli Powder, and Salt
  4. Take out the batter in a vessel.Pesarattu - The Batter Should be Thick

Other Preparations:

  1. Peel and chop the onion into very small pieces.
  2. Chop the green chillies into very small pieces.

To Make the Pesarattu:

  1. Heat a tava/griddle to medium heat.
  2. Add about 1/4 tsp oil and spread evenly across across the girdle.
  3. Add a ladle full of batter in the centre of the girdle and spread evenly to form a thick, round dosa.Pesarattu - Spread evenly to form a thickish dosa
  4. If you so wish:
    1. Sprinkle finely chopped onion, green chillies and some cumin seeds on the dosa.
    2. Gently press the onion, green chillies and some cumin seeds into the dosa with a spatula.Pesarattu - Sprinkle some finely chopped onion, chillies and jeera
  5. Drizzle a few drops of oil around the edges.
  6. Cook over medium heat for about 3-4 mins.
  7. Loosen the edges with a spatula and work towards the centre to work the entire dosa free.
  8. Flip and drizzle a few drops of oil along the edges.

    Pesarattu - Flip it over
    Pesarattu – Flip it over
  9. Cook for 2-3 minutes over medium heat.
  10. Serve hot with Allam Pachadi.
Andhra Pesarattu | Whole Moong Dal Dosa
Andhra Pesarattu | Moong Dal Dosa


  1. The batter turns sour quickly so refrigerate if you are not using the batter immediately.
  2. This dosa is to be made slightly thick.

Avabaddalu | Instant Andhra Mango Mustard Pickle by Padma Desaraju

This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)).

Avabaddalu | Instant Andhra Mango Mustard Pickle
Avabaddalu | Instant Andhra Mango Mustard Pickle

Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone who can take the simplest of ingredients and transform it into a magical dish from it. This recipe for Avabaddalu is a testament to this fact and one of the many recipes I hope she contributes to this blog.

Avabaddalu literally means “mustard-y pieces” (as you can see I am making up words as I go along) and if you love raw mango (mammidikaya/kairi) and mustard then this is THE recipe for you. All you have to do is grind together some mustard seeds, green chillies and add the paste to raw mango pieces along with some salt and asafoetida. Voila! your instant pickle is ready.

Also try these recipes for pickles and chutneys with mango: Kanda Kairi, Methamba, and Mammidikaya Mukkalu.

How to Make Avabaddalu | Instant Andhra Mango Mustard Pickle

Avabaddalu | Mango Pieces Pickled in Mustard Green Chilli Paste
Avabaddalu | Instant Andhra Mango Mustard Pickle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Avabaddalu is a traditional recipe for a Mango Mustard Pickle that can be savoured almost as soon as it is made. I love it because it is a blend of sour mango, bitter mustard, and spicy chilli.

Course: Accompaniment, Side Dish, Sides
Cuisine: Andhra Recipes, Indian, South Indian
Author: Aruna
  • 1 Cup Finely Chopped Mango Pieces, Mammidikaya Mukkalu About 200 gms
  • 1.5 tbsp Mustard Seeds, Avalu
  • 3-5 Spicy Green Chillies. Pacchi Mirapakaya Adjust to your level of spiciness
  • 1/3 tsp Asafoetida, Inguva
  • 3-4 tbsp Sesame Oil, Nuvvula Nune, Gingelly Oil
  • Salt to Taste, Uppu
  1. Wash and dry the mango thoroughly.

  2. Chop to small pieces and set aside.

  3. Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.

  4. Add the mustard paste and asafoetida to the mango pieces.

  5. Mix well.

  6. Add a sesame oil, if required, and mix well.

  7. Let the Avabaddalu rest and pickle for about an hour.

  8. Enjoy Avabaddalu!

  9. To store Avabaddalu, refrigerate it!

Recipe Notes
  • I use sea salt/rock salt and so ground it along with the Mustard seeds. If you are using table salt, you can add it later as well.


Step-by-Step Method to Make Avabaddalu with Pictures

  1. Choose a mango that is sour, typically dark green and firm.
  2. Wash the mango and dry it thoroughly as moisture will spoil any pickle. I typically wipe it dry and then set it aside for 10-15 minutes.
  3. Chop to the mango to small pieces (along with the peel) and set aside.
  4. Using the dry grinder and grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste. Alternatively, you can just dry grind the mustard seeds with the chillies into a powder and add it along with the salt and oil to mango pieces.
  5. Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
  6. Using a dry spoon, mix well till all mango pieces are well-coated with the mustard paste. Add more sesame oil, if required and if the mango pieces seem dry.
  7. Cover and set aside the Avabaddalu to rest for about an hour. In this time, the mango pieces will release some sour flavour and absorb the mustard flavour.
  8. The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
  9. If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.
Ava Baddalu
Ava Baddalu

Grated Carrot Curry | Carrot Turumu Talimpu

Grated Carrot Curry
Grated Carrot Curry

Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!

I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂

I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.

Do you like carrots? Try the recipes for Gajar ka Halwa, Carrot Ginger Soup, Roasted Carrot Soup, Carrot Hesarubele Kosambari, and Carrot Payasam.

How to Make Grated Carrot Curry


Grated Carrot Curry
Grated Carrot Curry
Print Recipe
This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Grated Carrot Curry
Grated Carrot Curry
Print Recipe
This grated carrot curry is between a salad and a curry. It tastes great with rotis and is one of my go-to dishes when I want something light.
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
10 Mins
Servings: People
  1. Heat the oil.
  2. Add mustard seeds and let them splutter.
  3. Add udad dal and stir-fry till the dal turns light golden brown.
  4. Add the green chillies and curry leaves.
  5. Stir-fry for a few seconds.
  6. Add the tomato pieces.
  7. Cook over low-medium flame till the tomato pieces are stewed.
  8. Add turmeric, salt and sugar.
  9. Mix well and wait for the sugar to dissolve.
  10. Add the grated carrot and mix well.
  11. Turn the heat to low and cook covered for 3 to 5 minutes.
  12. Mix well and turn off the heat.
  13. Serve hot with Rotis.
Recipe Notes
  • Do not over cook the carrot. All you need is for the carrot to just soften a touch.
  • This curry has a crunch to it.
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Grated Carrot Curry
Grated Carrot Curry