Bring home a pantry staple that behaves predictably. Veda Annagiri Chana hydrates well, softens without bursting and carries spices cleanly. Soak, pressure cook and finish in gravy for chole, or roast for a crisp snack. Mash into hummus, grind fresh for besan or toss into salads for texture. Even sizing makes timing simple, so weekday cooking stays calm. Small batches keep the aroma fresh and the color bright when you open the bag.
Why Choose Veda Annagiri Chana?- Uniform, graded kernels for even soaking and cooking.
- Multi stage cleaning to reduce stones, husk and foreign matter.
- Moisture controlled lots for better storage and predictable hydration.
- Holds shape in gravies yet turns creamy when mashed.
- Suits chole, hummus, sundal, roasted snacks, salads and sprouting.
- Packed without polish, mineral oil, or color enhancers.
- Batch coded labels with harvest zones and packed on dates.
- Routine checks for odor, color, damage percentage and insect activity.
Health Benefits of Veda Annagiri Chana- Veda Annagiri Chana is protein rich for muscle repair and everyday strength. The high fiber facilitates digestion and regularity. A low glycemic index aids in keeping blood sugar level stable. It brings iron, magnesium, potassium and B vitamins to support daily energy and nerve function. Its nutrient profile is heart healthy and may assist in reducing LDL levels when eaten as part of a balanced diet. Chana provides fullness for a longer duration, which helps manage weight. Calcium and phosphorus support bone health while natural antioxidants help support the immune system.
Why Buy From Vedaoils.in?- Clear sourcing, batch numbers, packed on dates, and storage tips on every bag.
- Sizes for trials, monthly family use and mill ready bulk.
- Protective food grade packaging that resists moisture and transit scuffing.
- Quick support for soaking times, pressure cook guidance and recipe pointers.
- Secure checkout, fast dispatch and reliable tracking to most PIN codes.
- Fair pricing with periodic offers and GST invoices for bulk or business buyers.
Final Advice
Rinse well, soak for 6 to 8 hours, then pressure cook until just tender. Salt after cooking if skins toughen in your water. You may choose to add a pinch of baking soda. For roasting, be sure to allow the cooked chickpeas to dry fully, then toss with oil, and spices. If sprouting, completely drain, and allow the jar to aerate. Store in containers that are airtight, cool and dark. Make sure you “use first in, first out” so that older packs of chickpeas will be used up first.
- Veda Annagiri Chana is protein rich for muscle repair and everyday strength. The high fiber facilitates digestion and regularity. A low glycemic index aids in keeping blood sugar level stable. It brings iron, magnesium, potassium and B vitamins to support daily energy and nerve function. Its nutrient profile is heart healthy and may assist in reducing LDL levels when eaten as part of a balanced diet. Chana provides fullness for a longer duration, which helps manage weight. Calcium and phosphorus support bone health while natural antioxidants help support the immune system.
Why Buy From Vedaoils.in?- Clear sourcing, batch numbers, packed on dates, and storage tips on every bag.
- Sizes for trials, monthly family use and mill ready bulk.
- Protective food grade packaging that resists moisture and transit scuffing.
- Quick support for soaking times, pressure cook guidance and recipe pointers.
- Secure checkout, fast dispatch and reliable tracking to most PIN codes.
- Fair pricing with periodic offers and GST invoices for bulk or business buyers.
Final Advice
Rinse well, soak for 6 to 8 hours, then pressure cook until just tender. Salt after cooking if skins toughen in your water. You may choose to add a pinch of baking soda. For roasting, be sure to allow the cooked chickpeas to dry fully, then toss with oil, and spices. If sprouting, completely drain, and allow the jar to aerate. Store in containers that are airtight, cool and dark. Make sure you “use first in, first out” so that older packs of chickpeas will be used up first.
Rinse well, soak for 6 to 8 hours, then pressure cook until just tender. Salt after cooking if skins toughen in your water. You may choose to add a pinch of baking soda. For roasting, be sure to allow the cooked chickpeas to dry fully, then toss with oil, and spices. If sprouting, completely drain, and allow the jar to aerate. Store in containers that are airtight, cool and dark. Make sure you “use first in, first out” so that older packs of chickpeas will be used up first.
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