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Roasted Chana with Black Salt
Lunch • India
How to Make Roasted Chana with Black Salt (Traditional & Healthy Version)
Roasted Chana with Black Salt, known as 'bhuna chana ka namkeen' in northern India, is a timeless snack cherished for its simplicity, crunch, and delightful burst of flavors. This humble dish has its origins deeply rooted in North Indian households, often enjoyed as a mid-day snack or a light lunch during hot summer afternoons. The earthy aroma of roasted chana (black chickpeas) combined with the tangy, mineral-rich 'kala namak' (black salt) creates a unique flavor that’s both savory and refreshing. Loved across states like Punjab, Uttar Pradesh, and Rajasthan, roasted chana is not just a snack but a part of the Indian culinary heritage. It’s often distributed during festivals like Holi and Makar Sankranti, and is also a staple in tiffins for school-going children and office-goers alike. Its ease of preparation and portability make it a go-to choice for health-conscious Indians looking for something light yet filling. Whether enjoyed with a hot cup of chai or served as part of a wholesome lunch, Roasted Chana with Black Salt embodies the spirit of healthy, traditional Indian snacking.
Ingredients(for 1 small bowl (approx. 50g per serving))
- 1 cup Whole black chana (kala chana), dry (soaked overnight)
- 1/2 tsp Black salt (kala namak) (adds tangy flavor)
- 1/4 tsp Cumin powder (jeera powder) (freshly roasted preferred) - optional
- 1/4 tsp Red chilli powder (adjust to taste) - optional
- 1/4 tsp Chaat masala (for extra zing) - optional
- 1 tsp Lemon juice (for tanginess) - optional
- 1/2 tsp Mustard oil (for aroma (optional)) - optional
- 1 tbsp Fresh coriander leaves (finely chopped, for garnish) - optional
Instructions
- 1
Wash and soak the whole black chana (kala chana) overnight in plenty of water. Drain and pat dry with a clean cloth.
8 hours (overnight)
Ensure chana is completely dry before roasting for best crunch.
- 2
Preheat a heavy-bottomed kadhai or tawa on medium heat. Add the dried chana and roast dry, stirring continuously for even browning.
15 minutes
Keep the flame medium to avoid burning; patience is key here.
- 3
Continue roasting until the chana turns golden brown and emits a nutty aroma. Test by biting one – it should be crisp.
5 minutes
If the chana is not crunchy, roast for a few more minutes.
- 4
Remove roasted chana from heat and transfer to a mixing bowl. While still warm, sprinkle black salt, cumin powder, red chilli powder, and chaat masala. Toss well to coat evenly.
2 minutes
Mix spices while chana is hot to help them stick better.
Why This Dish is Healthy
This dish offers a balanced combination of protein and fiber, which helps keep you full longer and supports stable blood sugar levels. The absence of refined oils and sugars makes it ideal for weight management and heart health. Roasted chana with black salt is a naturally gluten-free, low-calorie snack that can be enjoyed guilt-free during lunch or as a mid-day energy booster. Its nutrient density supports an active lifestyle, making it a preferred choice for health enthusiasts.
Roasted chana is a powerhouse of plant-based protein and dietary fiber, making it a satiating snack that supports digestion and muscle health. It is rich in vitamins like B6 and folate, and minerals such as iron, magnesium, and potassium. The use of black salt not only adds flavor but is also known in Ayurveda for aiding digestion and balancing electrolytes. With minimal oil and no frying, this recipe keeps the fat content low, making it suitable for calorie-conscious eaters. The addition of spices provides antioxidants and enhances metabolism.
Pro Tips
- 💡Tip 1: Use a heavy-bottomed kadhai for even roasting and avoid burning.
- 💡Tip 2: Dry chana thoroughly before roasting to maximize crunchiness.
- 💡Tip 3: Store roasted chana separately and add fresh garnishes just before serving for best texture.
Storage & Serving
Allow chana to cool completely before storing in an airtight container. Keep in a cool, dry place for up to 7 days. Add lemon juice and coriander only before serving to retain crunch.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
