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Before you jump to Crispy Chana chilli recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
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We hope you got insight from reading it, now let’s go back to crispy chana chilli recipe. You can cook crispy chana chilli using 17 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Crispy Chana chilli:
- Use 2 cup chana/ chick peas
- Take 1/4 cup corn flour
- You need Water as/ requirement
- Get Salt as/ requirement
- Take Oil for frying
- Use 1 table spoon oil
- You need 3 table spoon garlic (Chopped)
- Get 1 table spoon ginger (chopped)
- Get 3 table spoon spring onion(chopped)
- Prepare 2-3 green chillies(Chopped)
- Get 1 tbsp soya sauce
- You need 1 tbsp vinegar
- Take 2 tbsp tomato ketchup
- Use 1 tbsp chilli sauce
- Prepare 1/2 tbsp sugar
- Use Spring onion(for garnishing)
- Prepare Coriander leaves(for garnishing)
Instructions to make Crispy Chana chilli:
- Soak 2 cup chick peas/ chana for about 6-8 hours or soak it overnight.
- Boil it in a pressure cooker, add little bit of salt, and cook it in high heat till 5 whistles.
- Strain the chana, add boiled chana into mixing bowl.
- Take 4 tablespoons of cornflour and toss it, and if you want it to be more crunchy put 2,3 tablespoon water into it and add more corn flour to get a very crispy result.
- Fry them in a high heat, do not touch it for 30 sec, fry them untill they turn golden, keep them in tissue paper.
- For chilli element- Heat pan and add 1 tbsp oil, add 2-3 green chilli, 2 tbsp chopped garlic, 1 tbsp ginger, 2 tbsp spoon spring onions, Cook it for 20 sec.
- Add seasoning- 1 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp tomato sauce, 1 tbsp chilli sauce, 1/2 tbsp sugar and 1/2 cup water.
- To make a thick slurry add 1 teaspoon corn flour with water.
- Now add crispy chana to it and give it a good mix, garnish it with some spring onions or coriander leaves.
- Your crispy chana chilli is ready.
Carefully remove the baking sheet from the oven, place the chickpeas on in an even layer, and return to the oven. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster. Heat oil and saute garlic, ginger a little to get rid of the raw smell, now add sliced onion and sliced shallots saute for a minute.
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