how to roast chana - #25028
I am really trying to figure out how to roast chana properly. Last week, I bought some raw chana with big plans to make a snack. I soaked them overnight, but ended up forgetting to roast them the next day, could you believe that?! When I finally got to it, I just threw them on the pan. I thought maybe I could just toss 'em in the oven with some oil, but they ended up kinda chewy instead of crunchy. I mean, isn’t the point of knowing how to roast chana to make them crunchy and tasty? I tried adding some spices too, like chili powder and salt, but they just didn't turn out how I imagined. I feel like I'm missing something here? Do I need to soak them longer or do they need a specific temperature? How does one get that perfect roast? I saw a video that said to use dry roasting but I have no clue what that really means, do I just keep stirrin’ them until they’re golden? Can someone please share tips on how to roast chana so they actually come out right this time? Pleaaase help!
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