13/07/2026
🌱 The humble (desi chickpea) is arguably the most versatile structural anchor in the Indian snack industry.
🌱 In its whole form, it is soaked, boiled, flattened under high-pressure rollers, and flash - fried or roasted to create the paper-thin, crispy discs of Chana Jor Garam.
🌱 Left un-flattened, it is dry-roasted in hot sand to yield oil - free, crunchy Roasted Masala Chana (with or without the husk intact) or split into Hulchul ChanaDal.
🌱 Larger whole varieties are deeply spiced to manufacture fiery Chana Crackers.
🌱 When milled into flour, it splits into two distinct culinary lifelines : milling the raw pulse produces , the foundational dough extruded through specialized dies to manufacture an infinite range of industrial staples. This includes everything from ultra-fine Nylon Sev and bold, clove-infused Ratlami Sev to thick, brittle Bhavnagari Gathiya, flat Papdi, and the intricate coils of Chakli. Besan is also dropped through perforated pans to create Tikhi and Mori Boondi or used as a paste to create the layered, spiral crunch of Bhakarwadi and the crispy shell of peanut-based Nut Crackers.
🌱 Meanwhile, finely milling the deeply roasted chana yields nutrient-dense , which serves as a roasted base used by regional manufacturers to formulate high-protein savory snack mixes, ready-to-drink spiced beverages, and binding agents for modern pulse-based energy bars.
✨ By delivering premium farm sourced desi chickpeas processed through state of the art optical sortex grading, KTC eliminates raw material inconsistency to provide manufacturers with the flawless yield, uniform crunch, and reliable dough strength needed to set an undisputed market standard ✨
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