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Crunchy Split Channa
Created by Aaron430, Thursday, 12 January 2012
Description
Split Garbanzo beans deep fried until crisp and brown, seasoned with salt and hot pepper makes a tasty snack! The channa can be left whole and fried, or split. Mostly everyone likes it peeled and splitIngredients
At a glance
Snack
Makes
2 cups
- 2 cups of dried channa(garbanzo beans, I use goya brand)
- Salt to taste
- Red Pepper flakes
- Oil to fry
Methods/steps
- Wash the channa clean in warm water.
- Boil 6 cups of water, and pour over the channa in a large bowl because the channa will soak and double in size, set aide to soak for 6-8 hours or overnight.
- Drain the channa, and spread 1 hand full on a kitchen towel,(channa has to be split and peeled before frying.)
- Wrap the towel up, and rub it vigorously on a hard surface being sure to press hard on the channa (this helps to split and peel them much faster).
- Open the towel, and pick out the split and peeled channa, re-rub the ones that did not peel and split.
- Once peeled and split, wash clean, and dry completely on a towel once more.
- Heat about 2 inches of oil in a large pot on high heat. (I suggest using a karahi because the channa bubbles up high when added to the hot oil.)
- When the oil is hot, add the channa in handfulls at a time. Fry until brown and crispy (about 10 minutes)
- Drain on a paper towel, and immediately sprinkle salt and hot pepper on top.
Additional Tips
Dried channa has to be used. As mentioned, Goya brand works best. I have tried canned channa, and ended up with a big mess. The key to making it crunchy is not to over soak the channa, and make sure it`s completely dry before frying it. Peeling it takes the longest, but by rubbing it in a towel, the channa peels quicker. When removing from oil, you can sprinkle seasoned salt on top to add flavor