Roasted Snacks

Dry-roasted chana, masala peanuts, makhana and puffed rice: roasted snacks for the desk drawer, train journeys and a lighter crunch with tea.

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A paper cone of hot roasted chana from the bhatti on the corner is one of the simplest snacks in India, and still one of the most satisfying. This roasted snacks section packs that idea up for the pantry.

Chana comes with or without the brown skin, plain or tossed with salt and spice. Peanuts are roasted in their shells, dry-roasted or masala-coated. Makhana, the puffed seed of the fox nut, is roasted with a little ghee and seasoning, and is also a common fasting snack in many homes. Murmura, puffed rice, is the base of bhel and jhalmuri.

Roasted does not always mean oil-free, so read the ingredients for any oil, coating flour or added salt. Licence details from FSSAI, the manufacturer's address and the packing and best-before dates are worth a glance too.

These go soft fast in humid air; keep them sealed.

Frequently Asked Questions

Are roasted snacks made without oil?

Some are dry-roasted, while others use a little oil, ghee or a coating. The ingredient list tells you which.

Is makhana eaten during fasts?

Many families include makhana in vrat food, but fasting rules vary by household and region, so follow your own practice.

How do I make roasted chana crisp again?

Warm it briefly in a dry kadhai on low heat, let it cool and store it airtight.

What can I make with puffed rice?

Bhel puri, jhalmuri and murmura chiwda are common, or simply toss it with roasted peanuts and chopped onion.