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Roasted Chana Without Skin
Lunch • India
How to Make Roasted Chana Without Skin (Traditional & Healthy Version)
Roasted Chana Without Skin, also known as bhuna chana (छोला), is a classic Indian snack celebrated for its crunchy texture and nutty flavor. This simple yet wholesome delicacy finds its roots across Indian households, where it is cherished as a quick snack or a power-packed addition to lunch boxes. Traditionally prepared by dry roasting whole Bengal gram (chana) and removing the outer skin, this protein-rich snack is especially popular in North Indian states like Punjab and Uttar Pradesh, but is relished pan-India. Its popularity surges during festivals such as Makar Sankranti and Holi, where roasted chana is offered as prasad or enjoyed with jaggery (gur) for a wholesome energy boost. The earthy, roasted aroma of chana brings nostalgic memories of winters in India, when street vendors would sell freshly roasted chana in paper cones. Today, health-conscious individuals prefer this snack for its low-calorie, high-protein profile, making it ideal for calorie trackers, weight watchers, and families seeking nutritious midday options. The dish is naturally gluten-free and vegetarian, making it suitable for diverse dietary needs.
Ingredients(for 1/2 cup (approx. 50g) roasted chana per serving)
- 1 cup Whole Bengal gram (chana) (Desi chana preferred)
- 1/4 tsp Rock salt (sendha namak) (to taste)
- 1/8 tsp Black pepper powder (kali mirch) (optional) - optional
- 1/4 tsp Cumin powder (jeera powder) (freshly roasted) - optional
- 1/4 tsp Chaat masala (optional) - optional
- 1 tsp Lemon juice (nimbu ras) (for tanginess) - optional
- 1/2 tsp Mustard oil (optional, for flavor) - optional
- 1 tbsp Fresh coriander leaves (hara dhania) (finely chopped, for garnish) - optional
Instructions
- 1
Wash the whole Bengal gram thoroughly and soak in water for 6-8 hours or overnight. Drain all water before roasting.
5 minutes
Soaking ensures even roasting and easier removal of the skin.
- 2
Spread the soaked and drained chana on a clean kitchen cloth and pat dry. Allow it to air dry for 10-15 minutes to remove moisture.
10 minutes
Drying prevents chana from becoming soggy during roasting.
- 3
Heat a heavy-bottomed kadhai or tawa on medium flame. Add the dried chana and roast, stirring continuously, for about 15-20 minutes until golden brown and crisp.
20 minutes
Do not overcrowd the kadhai; roast in batches if needed for even roasting.
- 4
Transfer the roasted chana to a plate and let it cool for 5 minutes. Gently rub the chana between your palms to remove the skin. Blow away or sieve out the loose skins.
5 minutes
Rubbing while still warm eases skin removal.
Why This Dish is Healthy
This roasted chana recipe is a healthy choice due to its minimal oil use, high protein content, and absence of refined ingredients. It helps promote satiety, aids in weight management, and supports heart health. The use of rock salt and natural spices enhances flavor without adding empty calories, making it an ideal snack or lunch accompaniment for those on a calorie-conscious diet.
Roasted Chana Without Skin is a powerhouse of nutrition. It is high in plant-based protein and dietary fiber, supporting muscle health and digestive wellness. Chana is low in fat, contains complex carbohydrates, and is rich in essential minerals like iron, magnesium, and phosphorus. The dish is cholesterol-free and has a low glycemic index, making it suitable for diabetics and those aiming for steady energy throughout the day. Chana is also a good source of B vitamins and antioxidants.
Pro Tips
- 💡Spread chana in a single layer for even roasting.
- 💡Use desi chana for best texture and traditional taste.
- 💡If making in bulk, store in small batches to maintain freshness.
Storage & Serving
Store roasted chana without skin in an airtight container at room temperature for up to 2 weeks. Ensure it is fully cooled before storage to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 115.0 kcal |
