29 January 2020

Spicy Crisped Chickpeas (baked version) - VEGAN & GLUTEN FREE

crunchy & crispy chickpeas roasted in oven with some simple flavor and completely vegan, gluten free snack option



A cup of tea and snacks are a perfect rescue to evening hunger pangs for most Indians. During tea time one can ditch the regular fried snacks for healthy ones. And for these cases, microwave ovens are the wonder ones. Besides from just reheating food, baking cakes and cookies etc one can make some healthy snacks which are perfect to match for tea time snacks within minutes.

Today's post is similar to that kind of snacks which are Spicy Crisped Chickpeas (baked version). The whole procedure is quite easy and simple. Just add everything into a mixing bowl, gently toss and then spread over a baking tray and finally roast till crisp from all side. It is that much simple and the only thing here is the time of roasting. 




Tips to get well roasted chickpeas :
  • Always roast in batches. If the baking tray is crowded with chickpeas then the roasting cant be done evenly.
  • The coating must be as thin layer as possible. If it is more, then the roasting time is more.


    The spices one can choose as desired. I have taken the simple one as paprika with some lemon juice. Also I have added the turmeric powder to get the yellowish color of the roasted chickpeas. Completely gluten free and vegan snack these are. For munching at any time of the day these crunchy spicy chickpeas are just perfect. If serving for kids one can skip the addition of paprika here. 

    The event related to this post :



    Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 80th theme : 'Savory Affair' and is suggested by Shalu Jain di. She is such a sweet blogger of mine, do check her space for some wonderful recipes. For the theme contribution, I have come up with these Spicy Crisped Chickpeas (baked version)Here are some similar recipes shared by our Healthy Wealthy Group members as Namakpare by Shalu di, Matar Karanji by Poonam, Crispy Masala Papdi by Swaty, Falafel by Narmadha.




    : Recipe Card :


    Spicy Crisped Chickpeas (baked version)


    Spicy Crisped Chickpeas (baked version)
    Author:
    prep time: 10 Mcook time: 45 Mtotal time: 55 M
    crunchy & crispy chickpeas roasted in oven with some simple flavor and completely vegan, gluten free

    ingredients:

    • Chickpea (soaked) 1.5 cup
    • Turmeric powder 1 tsp
    • Lemon juice 1 tbsp
    • Paprika 1.5 tsp
    • Olive oil 2 tbsp
    • Salt 2.5 tsp

    instructions:

    How to cook Spicy Crisped Chickpeas (baked version)

    1. Preheat the oven at 200 deg C.
    2. Meanwhile place all the boiled chickpeas over a kitchen towel and gently put another kitchen towel upon these.
    3. Gently roll here and there by using fingers so that the chickpeas become almost dry. During this process, if the outer layer of some of the chickpeas are coming out then also it is ok.
    4. In a mixing bowl take the chickpeas and drizzle the olive oil, lemon juice.
    5. Sprinkle turmeric powder, paprika, salt and then gently toss everything so that each chickpeas are well coated with the spices.
    6. Take a baking tray lined with baking paper.
    7. Spread the chickpeas over the tray evenly without overcrowding.
    8. Bake for 40-45 minutes or until golden brown and crisp from all side while shaking the tray in between to get even roasting.
    9. Take out from the oven and transfer to a plate to cool completely.
    10. Repeat the same process for rest coated chickpeas to roast.
    11. After cooling, keep in an air-tight container and serve as desired !

    NOTES:

    Turmeric powder is optional. We like bit yellowish color to these crunchy ones so added.
    Vegan Snack, Baked Snack, Crispy
    Snack, Vegan, Gluten free, Chickpeas, Oven roasted, Kabuli Chana
    International

    Did you make this recipe?
    Tag @firsttimercook on instagram and hashtag it #firsttimercook



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    15 January 2020

    Rajma Burrito | Red Kidney Bean Burrito

    a protein packed Mexican dish using tortilla & red kidney bean aka rajma with Indian touch 




    What is Kidney beans (red colored) aka Rajma ?


    The name of this lentil is due to the visual resemblance in shape and color to a kidney. The red varieties of this kidney beans are called as Rajma in Hindi and mostly used in India although there are other variety of colors and patterns including white, cream, black, red, purple, spotted, striped and mottled. These are a major source of plant based protein and pack a number of health benefits. These are also rich in various minerals, vitamins, fibers, antioxidants and other unique plant compounds. Therefore these beans can aid weight loss, promote colon health, moderate blood sugar levels. 



    What type of dishes one can make using these beans ?


    For an Indian, Rajma masala gravy with onion-tomato masala is one of the most comfort food. Along with a bowl of steamed rice this is a great combo. Apart from this one can make soup, snacks using these red kidney beans. Today's recipe is a Mexican dish using rajma as Rajma Burrito or Red Kidney Bean Burrito.

    Burrito means :


      These are the tortilla wraps with a filling from Mexican cuisine. Burritos are quick and easy tummy satisfying option which comes in a handy wrap. 

      Rajma Burrito in details :


        Here the wrap is the wheat flour tortilla. I have used the store bought ones. The filling is a mixture of red kidney beans with some Indian spice powders. The tortilla is first smeared with some mayonnaise, tomato sauce and then the rajma mixture is placed in the center of the tortilla. Finally some shredded veggies like carrot, cabbage, tomato, onions are topped and then the tortilla is rolled into a cylindrical shape. After that one can serve it as it is or by cutting into halves. Even also after rolling the tortilla can be lightly grilled to soften a bit. I prefer to slightly warm both the sides of the tortilla before just before using for wrap. Particularly the spreads here one can use as desired.




        Serving suggestion :


          These wraps are so nutritious with the goodness of rajma or red kidney beans inside. For kids lunch box or as an after school snack these are so perfect to satisfy them. Also while in a hurry this rajma wrap is so quick to assemble and have as a lip smacking breakfast or snack. So do try this protein packed Mexican dish with Indian touch !

          The event related to this post :







          Well for current month the event 'A to Z Recipe Challenge' has come up with the alphabet 'K'. That means, there must be a recipe post having the main ingredient name starting with alphabet K. So I opted K for 'Kidney Bean' and have prepared Kidney bean Burrito / Rajma Burrito.






          : Recipe Card :



          Rajma Burrito / Red Kidney Bean Burrito


          Rajma Burrito / Red Kidney Bean Burrito
          Author:
          prep time: 15 Mcook time: 10 Mtotal time: 25 M
          a protein packed Mexican dish using tortilla & red kidney bean aka rajma with Indian touch

          ingredients:

          • Whole wheat tortilla 2-3 no.
          • Kidney beans (rajma) (boiled) 1 cup
          • Ginger garlic paste 1 tsp
          • Turmeric powder 1/2 tsp
          • Red chili powder 1 tsp
          • Coriander powder 1 tbsp
          • Onion (finely sliced) few
          • Cabbage (finely chopped) few
          • Carrot (finely shredded) few
          • Tomato (finely sliced) few
          • Tomato sauce for spreading
          • Mayonnaise for spreading
          • Salt as needed
          • Oil 2 tsp

          instructions:

          How to cook Rajma Burrito / Red Kidney Bean Burrito

          1. Heat oil in a pan.
          2. Add ginger garlic paste and saute for few seconds.
          3. Next add turmeric powder, coriander powder, red chili powder and saute over low flame for few seconds.
          4. Then add all the boiled rajma, salt and mix well.
          5. Sprinkle 1 tbsp of water and cook over a low-medium flame for 2-3 minutes, stirring in between.
          6. Turn off heat and keep aside the mixture to cool.
          7. At the time of serving, heat a flat pan.
          8. Place a tortilla over the pan and warm up from both sides.
          9. Transfer to a plate.
          10. Spread mayonnaise and tomato sauce evenly over the tortilla.
          11. Put 2-3 tbsp of the rajma mixture in the middle, top it with the chopped onion-carrot-tomato-cabbage.
          12. Then roll the tortilla tightly and serve as it is or by cutting into two halves.

          NOTES:

          The spreads and sauces in this rajma burritos can be of different flavor as desired.
          Rajma, Red kidney beans, Mexican snack, Vegetarian Snack,
          Snack, Burrito, Vegetarian,
          Mexican

          Did you make this recipe?
          Tag @firsttimercook on instagram and hashtag it #firsttimercook



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