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Chaat Masala Chickpea Poppers

January 14, 2015

This is the third recipe for roasted chickpeas that I’ve posted. There are just so many tasty ways to make these! I clipped this recipe from the Chicago Tribune years ago and finally got around to making it. (Also finally got around to finding an Indian grocery store to get the spices.)

chickpea poppers

4 cups cooked chickpeas (or 2 cans, well drained)

1 Tbsp chaat masala (recipe below)

2 tsp coarse sea salt

2 Tbsp oil

1 tsp paprika (or, if you like things really spicy, cayenne pepper – but the chaat masala is already pretty spicy)

Mix all the ingredients and spread on a foil-lined baking sheet. Bake at 425 degrees F for 15 minutes. Stir and bake for another 15 minutes. Let cool for about 15 min. before serving.

Chaat masala:

In a dry skillet toast the following over medium heat, stirring frequently, until aromatic (about 4 min.):

1/4 heaping cup coriander seeds,

1 heaping Tbsp cumin seeds

1 heaping Tbsp fennel seeds

4 whole dried red chilies, broken into pieces

Transfer to a plate and let cool for 15 min.

Add the following:

1/4 cup whole black peppercorns

1 heaping tsp mango powder (amchur)

1 heaping tsp ground ginger

1 heaping tsp carom seeds (also called ajwain or ajowan)

1 Tbsp black salt (it’s called black salt, but it’s actually very finely ground pink himalayan salt)

Process in a spice grinder until ground to a fine powder. Sift after grinding. Store in an airtight container. (Makes 1 cup)

(Recipes adapted from Vegan Indian Cooking by Anupy Singla)

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