Pan Roasted Tandoori Chickpeas/Chole Recipe

Pan Roasted Tandoori Chickpeas/Chole is a quick and easy Indian flavored spicy appetizer or starter you can make for any gathering, party, or game nights with the versatile chickpeas. Cooked chickpeas are marinated in a tandoori spiced yogurt marinade and roasted in a wide pan till golden brown and lightly charred to perfection.

Chickpeas have been used to make many interesting dishes like Punjabi Amritsari Chole, the ever popular middle eastern hummus or even as a nutritious protein bite in salads! I always have this high protein, low fat protein legume stocked up in my pantry, lest a sudden urge to have chole with bhaturas or an addition to salads hits me!!

After coming across various versions of roasted chickpeas baked in the oven, and some pan fried; albeit with a myriad of different spice combinations in each, today, I decided to try this interesting take on chole chanas or chickpeas which I first came across in CookwithKushi.

Who does not love anything that has the word “tandoori” in it! It conjures up lovely golden brown charred dishes in our minds like tandoori chicken, tandoori gobi, tandoori naan etc. Not many people have a tandoor in their kitchens (me included) and we tend to use the oven at such times.

I did not want to heat up my oven today and decided to pan fry these juicy marinated chickpeas in my deep saucepan. For the tandoori element, I recreated the flavors of a tandoori spice powder. By mixing spices already in my pantry like the ever loved coriander powder, cumin powder, chilli powder (cayenne powder), fresh ginger and garlic along with tangy chaat masala powder to bring an acidic twist to the taste, the tandoori aroma was achieved to my satisfaction.  Turmeric powder added to the lovely color of the dish.

Fresh yogurt married all these spices with its lightly sour flavor to bring out the restaurant style tandoori aroma!!! If you are in a hurry, you can mix all the spices and yogurt with the cooked chickpeas and pan fry them immediately.  For more flavor in every bite, I decided to marinate them for about an hour in the refrigerator.

As soon as they hit the hot oil in the pan, all the sizzling aromas wafted around in the house and they were ready to dig into in about 10 minutes!!! If you have canned chickpeas, diving into these tandoori bites is even quicker!!

Do try this Pan Roasted Tandoori Chole with a squeeze of lime today and add a new dimension to your meal with its royal tandoori flavors.  Finely chopped onions add a nice and fresh crunch. Serve them at your next party or even with lunch or dinner.

Lets get to it!!!

Pan Roasted Tandoori Chole/Chickpeas
Crunchy and spicy chickpeas in aromatic tandoori flavors, pan roasted to perfection!
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1168 calories
146 g
5 g
49 g
44 g
5 g
456 g
278 g
30 g
0 g
40 g
Nutrition Facts
Serving Size
456g
Amount Per Serving
Calories 1168
Calories from Fat 431
% Daily Value *
Total Fat 49g
76%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 28g
Cholesterol 5mg
2%
Sodium 278mg
12%
Total Carbohydrates 146g
49%
Dietary Fiber 41g
162%
Sugars 30g
Protein 44g
Vitamin A
25%
Vitamin C
38%
Calcium
33%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup chole chana/chickpeas
  2. 2 to 3 tablespoons yogurt
  3. 1 teaspoon coriander powder
  4. ½ teaspoon cumin powder
  5. ½ teaspoon turmeric powder
  6. 1 teaspoon red chilli powder (I have used Kashmiri chilli powder)
  7. ½ teaspoon garam masala powder
  8. ½ teaspoon chaat masala powder
  9. 1 teaspoon grated ginger
  10. 1 teaspoon grated garlic
  11. 1 teaspoon of crushed kasoori methi/dried fenugreek leaves (optional)
  12. Salt to taste
  13. 2 to 3 tablespoons of cooking oil or ghee/clarified butter
  14. Coriander leaves/cilantro and onion rings for garnishing
Instructions
  1. Soak 1 cup chickpeas in lots of water for about 5 to 6 hours or even overnight.
  2. Next day, drain completely and cook in a pressure pan (for about 10 minutes) or in a large saucepan till the chickpeas are cooked but not mushy. Drain well.
Meanwhile, prepare the marinade
  1. In a mixing bowl, add yoghurt, coriander powder, cumin powder, garam masala powder, turmeric powder, chilli powder, chaat masala and grated ginger and garlic.
  2. Add crushed kasoori methi and salt to taste; mix well.
  3. Pour in the cooked and drained chickpeas into the marinade, mix thoroughly and keep aside for about 30 minutes (refrigerate it as it has yogurt)
  4. Heat oil in a large wide thick-bottomed saucepan or kadai.
  5. Once the oil is hot, tip in the marinated chickpeas along with the marinade. Sauté on medium heat, stirring continuously till they are well roasted and slightly crisp; about 10 to 15 minutes depending upon the thickness of the pan and level of heat of the stove.
  6. Serve these delightful pan roasted tandoori flavored chickpeas or chole chana with a squeeze of lime or lemon, garnished with coriander leaves/cilantro at your next party or even with your evening chai or coffee!
Notes
  1. Vary the spices according to your taste.
  2. If you have readymade Tandoori masala powder, you can use that.
  3. For a refreshing crunch, you can serve these with finely chopped onions!
  4. For a royal and richer flavor, roast the whole mixture in fresh ghee or clarified butter.
beta
calories
1168
fat
49g
protein
44g
carbs
146g
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Curry and Vanilla http://www.curryandvanilla.com/

How to make Pan Roasted Tandoori Chickpeas:

  • Soak 1 cup chickpeas in lots of water for about 5 to 6 hours or even overnight. Next day, drain completely.

  • Cook in a pressure pan (for about 10 minutes) or in a large saucepan till the chickpeas are cooked but not mushy. Drain well.

Meanwhile, prepare the marinade:

  • In a mixing bowl, add yoghurt, coriander powder, cumin powder, garam masala powder, turmeric powder, chilli powder, chaat masala and grated ginger and garlic.

  • Add salt to taste and mix well.

  • Pour in the cooked and drained chickpeas into the marinade, add crushed kasoori methi (totally optional, but I love the flavor of this aromatic herb!) and keep aside for about 30 minutes, preferably in the refrigerator.

  • Heat oil in a large wide thick-bottomed saucepan or kadai.
  • Once the oil is hot, tip in the marinated chickpeas along with the marinade.

  • Sauté on medium heat, stirring continuously till they are well roasted and slightly crisp; about 10 to 15 minutes depending upon the thickness of the pan and level of heat of the stove.

  • Serve these delightful pan roasted tandoori flavored chickpeas or chole chana with a squeeze of lime or lemon, garnished with coriander leaves/cilantro at your next party or even with your evening chai or coffee!

  • Enjoy!!!

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Other similar recipes you can try are:

Amritsari Chole

Tandoori Gobi Tikka

Aloo Tikka Masala

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11 comments

    • curryandvanilla says:

      Thank you so much Albert 🙂 Glad you and your family loved it..I must try it with black chickpeas next time.

    • curryandvanilla says:

      Thank you Debra!! Please try this easy chickpea recipe, you will love it 🙂 Happy to be part of Funtastic Friday…

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