ROASTED CHICKPEAS WITHOUT SKIN

Technical Specifications

We supply Premium Sortex Cleaned Roasted Gram in both Whole and Split forms.

Product Name: Roasted Chickpeas (Without Skin)

Varieties: 1. Whole (Gota) 2. Split (Dal / Daria)

Flavors: Salted (Snack) or Plain (Cooking Ingredient)

Process: Dry Roasted & De-husked

Appearance: Bright Golden Yellow

Texture: Crisp, Dry, Nutty

Moisture: Max 5%

Origin: Madhya Pradesh / Rajasthan, India

Packaging: 25kg / 50kg PP Bags or Vacuum Packs

Shelf Life: 9 to 12 Months

Roasted Chickpeas Without Skin (Daria / Roasted Gram)

Welcome to Siya Agri Exports LLP, your source for the most widely used roasted legume in the Indian kitchen-Roasted Chickpeas Without Skin.

Unlike the "With Skin" variety which is primarily a snack, this Skinless version (often called Daria or Pottukadalai) is a culinary multi-tasker. We take the best Bengal Gram, roast it to a perfect golden crunch, and then mechanically de-husk it.

We offer it in two distinct forms:

Whole (Gota): The full round kernel, perfect for snacking.

Split (Dal): The kernel split into two halves, essential for grinding into chutneys and flour.

Whether you need the Salted version for bar snacks or the Plain (Unsalted) version for making Coconut Chutney or Sattu Powder, we supply the freshest, crispest stock year-round.

Product Known Names Worldwide

To help you target every specific ethnic market, here is the comprehensive list of names for this product:

English: Roasted Gram, Roasted Bengal Gram (Split/Whole), Puff Bengal Gram, Skinless Roasted Chickpeas.

Hindi / North India: Daria (), Bhuna Chana (Bina Chilka), Phutana.

Gujarati: Dariya ().

Turkish: Sari Leblebi (Yellow Leblebi) - Very popular in Turkey.

Arabic: Qadameh (Qadameh Safra - Yellow).

Persian (Iran): Nokhody (Nokhodchi).

Retail Category: "Chutney Dal" / "Roasted Pulses"

Why Choose Siya Agri Exports for Roasted Gram?

The "Chutney" Texture

Perfect Absorbency: For our "Plain Split" variety, we ensure the roasting level is just right. It must be dry enough to grind into a fine powder instantly but rich enough to thicken coconut chutneys and gravies without becoming lumpy. This consistency is what food manufacturers and South Indian restaurants look for.

Turkish "Leblebi" Quality

The Snacking Standard: For the Turkish and Middle Eastern market, we supply the Double Roasted Yellow Leblebi. This requires a special roasting technique to ensure the whole kernel stays intact (doesn't split) and has those characteristic black roasted spots (if requested) or a pure golden finish.

Applications & Uses

Coconut Chutney: The binding agent in South Indian chutneys (Idli/Dosa side dish).

Sattu Flour: Ground into a fine powder to make "Sattu," a cooling protein drink famous in Bihar and UP.

Leblebi Snack: Eaten as a premium nut in Turkey and Iran, often mixed with raisins.

Namkeen Industry: A core ingredient in Chivda, Farsan, and Bombay Mix.

Sweet Making: Mixed with jaggery to make Chana Dal Chikki or Ladoo.

Logistics & Packaging

Moisture Barrier: Roasted Gram is highly hygroscopic (absorbs water). If it gets damp, it loses its crunch and cannot be ground properly. We use High-Density Poly Bags (HDPE) with Inner Liners to strictly lock out humidity.

Split vs Whole: We clearly label bags as "Roasted Gram Split" or "Roasted Gram Whole" to avoid confusion at the destination warehouse.

The Kitchen Multi-Tasker

From crunchy snacks to creamy chutneys, this is the pulse that does it all. Contact Siya Agri Exports LLP for bulk pricing.