Chili chana is an ideal party starter recipe prepared with Kabuli chana/ white chickpeas and combination of sauces. It is another yummy recipe for Indo-Chinese food lovers. It is crispy snack which can also be extended as dry curry and served with chapati/parantha. Here is the recipe with step by step instructions and pictures.
Ingredients Preview.
Firstly, take boiled chickpeas in a large mixing bowl. (Chickpeas have been soaked overnight and then pressure cook for 4 whistles. I have added 1/2 tsp salt while boiling it.)
Add 3 tbsp maida/plain flour and 3 tbsp cornflour to it.
Mix well and make sure to coat the chana well.
Deep fry the coated chana in hot oil on medium flame or bake at 180 degree Celsius/350 degree Fahrenheit for 15 minutes.
Stir it occasionally.
Fry till the chana turns golden and crispy.
Drain off the chana over kitchen towel/napkin to absorb excess oil. Fry the remaining chana likewise and keep it aside.
For preparing its sauce, Pre-heat a pan/wok then add 2 tbsp oil and then add finely chopped garlic, ginger and green chilies.
Add finely chopped onion to it.
Add spring onion to it.
Add green capsicum to it.
Saute it for 2-3 mins. or till translucent.
Add onion and capsicum cubes to it. I have added few red capsicum and few green capsicum cubes.
Saute it for 2-3 mins, keep them crunchy.
Add salt to it.
Add red chili powder to it.
Add white vinegar to it.
Add soy sauce to it.
Add sugar, chili sauce and tomato sauce to it.
Saute on high flame till the sauce thickens and shiny.
Add fried chana to it.
Mix the prepared sauce and chana well.
Garnish it with spring onions and chili chana is ready to serve. Enjoy!
0 servings
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