Chilli Chana Recipe – Restaurant Style Crunchy Chickpeas

#Appetizers & Snacks #Indo-Chinese Recipes #Restaurant Style Recipes #Snack On
Chilli Chana Recipe – Restaurant Style Crunchy Chickpeas
ionicons-v5-c 7 hrs 25 mins

Hey Foodies, Looking for some quick and healthy snacks for your family or last minute party. Then here is a recipe of healthy and tasty Chilli Chana , it is an awesome dish which can be served as a starter or side dish. Chana which are boiled, coated and fried, tossed in spicy sauce. Fairly dry and spicy dish to serve and which is liked by all.

Chilli Chana Recipe – Restaurant Style Crunchy Chickpeas

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Chilli Chana Recipe – Restaurant Style Crunchy Chickpeas

Chilli Chana Recipe – Restaurant Style Crunchy Chickpeas

Hey Foodies, Looking for some quick and healthy snacks for your family or last minute party. Then here is a recipe of healthy and tasty Chilli Chana , it is an awesome dish which can be served as a starter or side dish. Chana which are boiled, coated and fried, tossed in spicy sauce. Fairly dry and spicy dish to serve and which is liked by all.

Prep Time Cook Time Total Time
7 hrs 25 mins 7 hrs 25 mins
INGREDIENTS:
For the Chana
  • Kabuli Chana - 1 cup Chole / Chickpeas
  • Corn flour - 3/4 cup approx 1 cup
  • Water - 2-3 tbsp required for coating
  • oil - for deep frying
For the Chana mixture
  • oil - 1 tbsp
  • garlic - 3 tbsp finely chopped
  • Green Chili - 3 small finely chopped
  • Onion - 1 small finely chopped
  • Capsicum - 1/4 cip finely chopped
  • Chili Sauce - 3 tbsp
  • Soya sauce - 1 tsp
  • Ketchup - 1 tbsp
  • Vinegar - 1/2 tsp
  • salt - 1/2 tsp to taste
  • Black Pepper - 1/2 tsp
  • Sugar - 1/2 tsp
  • Spring Onions Green - 1 tbsp finely chopped
  • Water - 1/2 cup
For the slurry
  • Corn flour - 1 tsp
  • Water - 2-3 tbsp
RECIPE STEPS:
  1. Soak the chana in water for 6-7 hours or until they double in volume.
    Soak the chana in water for 6-7 hours or until they double in volume.
  2. Once the chana is ready, add them into the pressure cooker along with the water and salt.
    Once the chana is ready, add them into the pressure cooker along with the water and salt.
  3. Cook the chana over high heat for about 5 whistles, after that lower the flame and cook for further 5 minutes. Once done allow the pressure cooker to naturally cool down.
    Cook the chana over high heat for about 5 whistles, after that lower the flame and cook for further 5 minutes. Once done allow the pressure cooker to naturally cool down.
  4. Once done strain the chana, reserve the water, it can be used in other recipes.
    Once done strain the chana, reserve the water, it can be used in other recipes.
  5. Transfer the chana in a large mixing bowl, add 4-7 tbsp of cornflour and coat the chana, by tossing it.
    Transfer the chana in a large mixing bowl, add 4-7 tbsp of cornflour and coat the chana, by tossing it.
  6. Once done transfer the chana to another large mixing bowl. Sprinkle 2-3 tbsp of water and toss the chana.
    Once done transfer the chana to another large mixing bowl. Sprinkle 2-3 tbsp of water and toss the chana.
  7. Repeat the same process, of coating the chana with 4-5 tbsp of corn flour. Coat the chana the second time.
    Repeat the same process, of coating the chana with 4-5 tbsp of corn flour. Coat the chana the second time.
  8. In a deep frying pan, heat the oil on high flame. Add the chana in batches. Deep fry them for 30 seconds, do not stir them before that, or they will break.
    In a deep frying pan, heat the oil on high flame. Add the chana in batches. Deep fry them for 30 seconds, do not stir them before that, or they will break.
  9. Fry until they are golden brown and crunchy. Follow the same procedure for the remaining chana. Remove on a kitchen towel or a perforated plate.
    Fry until they are golden brown and crunchy. Follow the same procedure for the remaining chana. Remove on a kitchen towel or a perforated plate.
For the sauce
  1. Heat up a pan and add the oil, add green chili, garlic and onion, cook for 20 seconds. Add the capsicum and cook further for 1 minute.
    Heat up a pan and add the oil, add green chili, garlic and onion, cook for 20 seconds. Add the capsicum and cook further for 1 minute.
  2. Next add the seasoning, salt, black pepper and sugar, cook for 30 seconds.
    Next add the seasoning, salt, black pepper and sugar, cook for 30 seconds.
  3. Add vinegar, ketchup, soya sauce and chili sauce. Give it a good stir and cook for 2 minutes over high heat. Add spring onions green.
    Add vinegar, ketchup, soya sauce and chili sauce. Give it a good stir and cook for 2 minutes over high heat. Add spring onions green.
  4. Pour water and continue to cook the sauce for few more minutes.
    Pour water and continue to cook the sauce for few more minutes.
  5. Make slurry, by combining corn flour and water. Add it to the sauce little at a time; depending on the thickness you wish for the sauce.
    Make slurry, by combining corn flour and water. Add it to the sauce little at a time; depending on the thickness you wish for the sauce.
  6. Turn off the flame and add the chana, coat the chana with the sauce.
    Turn off the flame and add the chana, coat the chana with the sauce.
For serving
  1. Sprinkle spring onions green and Serve the delicious Chilli Chana hot.
    Sprinkle spring onions green and Serve the delicious Chilli Chana hot.
RECIPE NOTES :

Notes: You can use frozen chole. Do not fry the chana over low heat, or else the chana will dry up in the centre. Tips: Do not discard the boiled water from the chana, this is very nutritional and can be used in preparing whipped cream, macrons or even meringue.

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