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Before you jump to Crunchy Chilli Chana recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to crunchy chilli chana recipe. To cook crunchy chilli chana you only need 14 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Crunchy Chilli Chana:
- Prepare 150 gm chana/chickpeas
- Provide 1 capsicum chopped finely
- Get 1 onion chopped finely
- You need 1 tsp garlic minced
- Take 3 green chillies minced
- You need 4-5 tbsp cornflour
- Use 1 tbsp rice flour
- Get 1 tbsp soya sauce
- Provide 1 tsp chilli sauce
- Provide 1 tbsp hot and sweet tomato sauce
- Get 1 tbsp white vinegar
- You need 1/2 cup refined oil
- Use 1 tbsp coriander chopped finely
- You need To taste salt
Steps to make Crunchy Chilli Chana:
- Soak chickpeas overnight or 6-8 hours.Pressure cook them for 4 whistles with 1/2 tsp salt and 1/4th tsp baking soda till soft but not mushy.Strain water from chickpeas and use it in other curries.Smear cornflour and rice flour over chana and double coat them again.This ensures a crispy outer crust and soft at the core.Heat oil and fry chickpeas till golden brown.
- Drain excess oil in a strainer.Remove excess oil.Drizzle 1 tbsp oil in a nonstick pan.Sprinkle minced garlic and fry till golden brown.Add chopped green chilli and fry.Also add chopped capsicum, tomato sauce and finely chopped onions.Fry for few minutes.Add soya sauce,green or red chill sauce,salt and lightly fry.Add the chickpeas and 1/4 th cup water.Toss all till well coated. Make a slurry of 1 tbsp cornflour and mix in the chickpeas.Toss well.Garnish with chopped coriander and serve.
The less moist (ew, sorry) the chickpeas are, the crispier they will become! Mix in a bowl with just a little bit of olive oil (if you use too much, the chickpeas may "pop" in the oven, or become soggy), salt, pepper, cayenne pepper, and cumin, then spread on a parchment-covered rimmed baking sheet. Now, for the top-secret awesome trick. Unlike deep-fried chickpeas, oven-roasted chickpeas don't stay as crispy once they cool, so I recommend eating them while they're still warm from the oven for optimal crunchiness. This said, once they cool, the roasted chickpeas become intensely nutty and addictively chewy.
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