Roast­ed masala chan­na is a de­li­cious healthy snack you need to try mak­ing at home. A beloved West In­di­an snack that you can make for your­self that is burst­ing with flavour and crunchy good­nesS.

IN­GRE­DI­ENTS

4 cups chick­peas, cooked

4 ta­ble­spoons olive oil

2 tea­spoons pa­pri­ka

2 tea­spoons geera pow­der

1/2 tea­spoon gar­lic Pow­der (op­tion­al)

1 tea­spoon garam Masala (Pow­der)

Salt to taste

DI­REC­TIONS

1 Pre-heat oven to 200 de­grees or 400 de­grees Fahren­heit.

2 Rinse and drain the chan­na us­ing a strain­er.

3 Pat chan­na dry by us­ing a clean kitchen tow­el. Chan­na should look mat­te and feel dry to the touch.

4 Let chan­na air dry for 15 min­utes.

5 Spread chan­na even­ly on­to a roast­ing tray and driz­zle with 2 ta­ble­spoons olive oil and sprin­kle with salt. Mix well.

6 Roast chan­na in the oven for 30-40 min­utes and keep stir­ring them every fif­teen min­utes or so.

7 At 30 min­utes, re­duce the oven tem­per­a­ture to 175 de­grees.

8 Af­ter 35-40 min­utes, re­move from oven and sprin­kle on the re­main­ing spices and the rest of the olive oil.

9 Toss well and put the tray back in the oven for 3-4 min­utes. (Be care­ful at this stage as any longer will re­sult in the spices burn­ing)

10 Let chan­na cool and store in an air­tight con­tain­er.

11 En­joy as a healthy snack through­out the day!

Recipe by Son­ali Sook­nanan

Son­ali is a Com­mu­ni­ca­tions ma­jor with a love for Lit­er­a­ture, pub­lic speak­ing and choco­late tur­tle brown­ies. She de­lights in find­ing the mag­ic and beau­ty with­in every chap­ter of her life. God, her loved ones, cof­fee and cake keep her go­ing.