There are a few things that are distinctly and beautifully Indian, and the concept of chakna is one of them. Sure, bars all over the world have their own ‘nibbles’ but nothing quite like chakna. Fiery, salty, crunchy and spicy, chakna can do it all. It’s the must-have alongside any drink and to have and evening peg without chakna is a frighteningly dull prospect.
Chakli and Schezwan sauce is one of the most iconic combos, or maybe masala peanuts, a fresh fragrant take on a thoroughly boring nut. Calling something chakna seems to liven up any situation. And the same goes for the otherwise uneventful endeavour of eating peas.
In India, peas are a winter staple and can be found in abundance during these months, but peas in a dried form are around the year through and although they can get lost in the mix when used for curries and bhajis, the simple chakna of fried, crunchy peas is one of the most satisfying bites you can encounter.
The world is familiar with this snack in the form of wasabi peas but India takes things up a notch with special spice blends and flavourings depending on where in the country you are. But even though they look like nuggets of edible art, they’re actually very easy to recreate at home.
Ingredients
- 1 cup dried Peas
- 1 teaspoon Garlic Powder
- 1 tsp chilli powder
- 1 tsp onion powder
- Curry leaves
- Oil
- Salt, to taste
Method
- Soak the dried peas overnight, then rinse and drain.
- Place peas in a large pot with enough water to cover by a couple of inches. Cook until tender, about 1 hour.
- Preheat an oven to around 95 C, and line a baking tray with parchment paper.
- Drain the peas and toss them in a little oil and salt.
- Bake on a low heat for 4-6 hours until crispy.
- Mix the spices with some oil to form a paste and then toss the peas in this mixture.
- When coated, return the peas to the oven for another 10 minutes to dry the coating.
- Let them cool and enjoy.