CHILLI CHANA
CHILLI CHANA
Here is a nice and simple meal for the whole family.
A crispy and spicy indo chinese starter recipe prepared with kabuli white chickpeas with chilli sauce and soy sauce, this is an ideal party starter recipe which can also be extended as dry sabzi or side dish to chapathi or roti’s. this recipe is a dry variant and can also be extended to chana chilli gravy masala recipe.
IF YOU FANCY HAVING A GO YOURSELF HERE'S THE RECIPE
READY IN: 30 Minutes
PORTIONS: 3
INGREDIENTS:
1 cup chikpea / chana (soaked & boiled)
¼ tsp kashmiri red chilli powder
½ tsp salt
oil for deep frying
¼ cup corn flour
For Manchurian:
2 tsp oil
2 clove garlic (finely chopped)
1 inch ginger (finely chopped)
2 green chilli (slit)
4 tbsp spring onions (chopped)
¼ onion (petals)
8 cubes capsicum (red & green)
1 tsp chilli sauce
2 tbsp tomato sauce
2 tbsp vinegar
¼ tsp pepper (crushed)
2 tbsp soy sauce
¼ tsp sugar
¼ tsp salt
DIRECTIONS:
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firstly, take 1 cup chikpea, ¼ tsp chilli powder, ½ tsp salt and ¼ cup corn flour.
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mix well making sure to coat the chana well.
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deep fry the coated chana in hot oil or bake at 180 degree celsius for 15 minutes.
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stir occasionally, and fry till the chana turns golden and crisp.
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now prepare the sauce by heating 2 tsp oil and saute 2 clove garlic, 1 inch ginger and 2 green chilli.
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further saute 2 tbsp spring onions slightly.
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now add ¼ onion and 8 cubes capsicum.
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saute for a minute or more, till the capsicum shrinks yet crunchy.
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furthermore add 1 tsp chilli sauce, 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, ¼ tsp pepper, ¼ tsp sugar and ¼ tsp salt.
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saute on high flame till the sauce thickens and turns translucent.
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now add in fried chana and 2 tbsp spring onions. mix well.
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finally, serve, chilli chana as a starter or enjoy with fried rice.
