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
Step-by-step instructions
Step 1 · Wash the whole Bengal gram thoroughly and soak in water for 6-8 hou...
Wash the whole Bengal gram thoroughly and soak in water for 6-8 hours or overnight. Drain all water before roasting.
Step 2 · Spread the soaked and drained chana on a clean kitchen cloth and pa...
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.
Step 3 · Heat a heavy-bottomed kadhai or tawa on medium flame
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.
Step 4 · Transfer the roasted chana to a plate and let it cool for 5 minutes
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.
Step 5 · Season the skinless chana with rock salt
Season the skinless chana with rock salt, black pepper, roasted cumin powder, chaat masala, and a drizzle of lemon juice. Toss well to coat evenly.
Step 6 · Optional: For an extra flavor boost
Optional: For an extra flavor boost, drizzle a few drops of mustard oil and garnish with fresh coriander leaves before serving.
Why this recipe 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.
A note on tradition
Roasted chana has deep roots in Indian culinary tradition, particularly in North India. It is commonly distributed as prasad during Makar Sankranti and Holi, symbolizing health and prosperity. Street vendors selling roasted chana are a familiar sight in Indian bazaars, especially in winter. This simple, rustic snack is also a staple in rural lunch boxes and is enjoyed with a piece of jaggery for energy during farming seasons.