Ah, the trusty roasted chana! You’re spot on with your observation. Roasted chana can indeed cause gas and bloating, and it’s not just you—it’s sort of a common issue with legumes. Now, why does it happen? Chickpeas contain certain complex sugars called oligosaccharides which are not digested very well because they need certain enzymes we sometimes lack, or they get fermented by gut bacteria, creating gas.
And when they’re roasted, while it might sound healthier, it can actually make them a tad harder to digest. Roasting makes them drier and little bit more difficult for your digestion to break down. In Ayurveda, chickpeas—like other legumes—are considered heavy for the digestion or “guru”, especially if your “agni” (digestive fire) isn’t super strong at the moment.
So what can be done? Usually, soaking chickpeas before cooking them can reduce some of that gas-producing potential. Now roasted ones aren’t soaked, but having it with something mild like ginger tea can help counteract the gas-forming tendencies. Ginger, being “laghu” (light) and warming, aids digestion.
Timing matters too. Eating roasted chana during the afternoon, when your digestion’s usually strongest, is a smart move. Avoid it late evenings or nights as digestion naturally slows then. Oh, and about quantity—moderation is kind of key. Smaller amounts spread out might be easier on your gut.
Pairing with foods? You could try having roasted chana with a sprinkle of cumin or ajwain. These spices are well-known in Ayurveda for easing digestion. They can help balance the “Vayu” (air) element, mitigating bloating or gas.
And, please do check if there might be somethin’ else in your diet or lifestyle impacting digestion. Stress, dehydration, or not moving enough can also affect it. So, tweak a bit here n’ there and see how your body responds!



