Chilli Chana, or spicy chickpeas, is a vibrant and flavorful Indian street food staple that's quickly gaining popularity worldwide. Its irresistible combination of crispy, crunchy chickpeas, tangy spices, and a fiery chili kick makes it a truly addictive dish. Whether you're a seasoned Indian food enthusiast or a curious newcomer, this recipe promises an authentic and satisfying culinary experience. Forget bland chickpeas – this recipe will transform them into a culinary delight, perfect as a snack, side dish, or even a light meal.
This recipe delivers restaurant-quality Chilli Chana, easily achievable in your own kitchen. We'll guide you through each step, from preparing the chickpeas to achieving that perfect balance of spice and crunch. Ready to embark on a flavour-filled journey? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Pressure cooker
- Mixing bowl
- Pan
- Perforated plate/tissue paper
Ingredients
- Kabuli Chana (chickpeas): 1 cup
- Corn flour: 8 tablespoons
- Water
- Salt
- Green chillies: 3
- Garlic: 3 tablespoons
- Ginger
- Capsicum (bell pepper)
- Black pepper: ½ teaspoon
- Sugar: ½ teaspoon
- Vinegar: ½ teaspoon
- Tomato ketchup: 1 tablespoon
- Soya sauce: 1 teaspoon
- Chilli sauce: 3 tablespoons
- Oil
- Spring onion greens
Step-by-Step Instructions
Step 1. Prepare the Chickpeas
- Soak 1 cup of Kabuli chana for 6-8 hours. They will double in volume.
- Pressure cook the soaked chickpeas with a little salt for 5 whistles on high heat, then 5 more minutes on low heat.
- Drain the chickpeas, reserving the water. (The water is nutritious and can be used for other dishes).
- Add the cooked chickpeas to a mixing bowl. Add 4 tablespoons of corn flour and coat well.
- Transfer the coated chickpeas to a second bowl. Add 2-3 tablespoons of water and mix.
- Add another 4 tablespoons of corn flour to the chickpeas and mix thoroughly until well-coated.
- Deep fry the chickpeas in hot oil until light golden brown, stirring after 30 seconds.
- Drain the fried chickpeas on a perforated plate or tissue paper.
Step 2. Make the Chilli Sauce
- Heat oil in a pan and add finely chopped green chillies, garlic, and ginger. Cook for about a minute.
- Add chopped capsicum, salt, black pepper, and sugar. Mix well and cook for 30 seconds.
- Add vinegar, tomato ketchup, soya sauce, and chilli sauce. Cook for 2 minutes.
- Add ½ cup of water and a slurry of 2 teaspoons of corn flour and water to thicken the sauce.
Step 3. Combine and Garnish
- Add the fried chickpeas to the sauce and mix well.
- Garnish with spring onion greens.
Tips
- Fry the chickpeas in high heat to prevent them from becoming dry in the center.
- The double coating of cornflour ensures extra crunchiness.
Nutrition
- Calories: 600
- Fat: 28g
- Carbs: 80g
- Protein: 20g
FAQs
1. Can I use canned chickpeas instead of dried?
Yes! Canned chickpeas are a great time-saver. Just make sure to rinse and drain them thoroughly before using.
2. How can I make the chickpeas extra crispy?
Ensure the chickpeas are completely dry before frying. Fry them in batches to avoid overcrowding the pan, and don't overcrowd the pan. A higher frying temperature helps achieve extra crispiness.
3. How do I adjust the spice level?
Adjust the amount of chili powder and green chilies according to your preference. Start with less and add more gradually to taste.
So there you have it – your very own batch of restaurant-style Crispy Chilli Chana! Enjoy this flavorful and satisfying dish as a snack, side, or even a light meal. We hope you enjoyed this recipe and are excited to hear about your delicious results!