Crispy Chana Chilly

April 15, 2020 Varsha 1 Comments

- 1 cup Black Chana/ Chickpea

- 1 medium sized Onion

- 1/2 inch Ginger

- 5-6 garlic cloves

- 2-3 Green chilly (as spicy you want)

- finely chopped Coriander leaves
- 3-4 cup cooking oil
- 2 tbsp of Soy Sauce
- Salt to taste
- 1/4 tbsp pepper powder
- 3/4 tbsp of White Vinegar
- 1 medium sized Capsicum/Bell Pepper
- 4 tbsp of corn flour
- 1 tbsp of Tomato Ketchup
- 2 tbsp of Schezwan Chutney/Chilly Sauce(Red/Green)


Steps:

Step 1: Take 1 cup black chana/chickpea and soak it overnight.



Step 2: Next day the chana will get doubled in size. Boil it in pressure cooker for around 5-10 mins. Strain the water and let the chana cool for sometime. Till the chana gets boiled, finely chop all the vegetables and keep it ready. Here I have onion, chilly, ginger and garlic chopped together.



Also chop the capsicum and coriander. You can take any capsicum/bell peppers.



Step 3: Take the chana in a bowl and add 2 tbsp of corn flour to it. 



Mix it properly so that the chana gets coated with the corn flour properly.



You can leave it this way too, but making more crispy, add 2 tbsp of water to it and mix it well. 


Now, take a separate bowl and add 1 tbsp of corn flour. Transfer the chana to other bowl excluding the watery mixture. Again coat the chana in similar way as done before.



Step 4: Leave it for around 5 mins. You can also keep it in refrigerator. After that, take a pan and add 3-4 cup of oil to it for deep frying. Let the oil heat properly. Then add the chana to it and deep fry it.



Once it is fried properly keep it aside.



Few corn flour drops will get separated as you see here. But not to worry, the chana is still crispy and you can check the crispness.

Step 5: Now take another pan and heat 2 tbsp of oil. Once the oil is heated, add the chopped onion, garlic, ginger and chilly to it.



Saute for 2-3 mins and add capsicum to it.



Step 6: After 2-3 mins, add salt to taste, pepper powder and mix well.



Step 7: Add Vinegar, tomato sauce, soy sauce and chilly sauce/schezwan sauce. Here, i have used green chilly sauce. Mix it well for 2-3 mins.




Step 8: Add 1/2 cup of water to make it as semi gravy. Let it boil. Now, the remaining cornflour into which you coated the chana, take it and add 2 tbsp of water to it and make it thinner. If cornflour left is less, you can add 1/2 tbsp of cornflour to it and then add water.




Step 9: Add corn flour to the gravy and mix well.




Step 10: The Gravy will thicken after adding the cornflour. Don't add too much of it as it will make the gravy sticky. Now, add the fried chana into the gravy. Mix well.




Step 11:  Garnish it with coriander leaves and the chana chilly is ready to be served.



Tips:

- If you don't want it as semi gravy and want it dry, avoid adding cornflour to the gravy. Also use less amount of chopped onion and mix the chana properly. It will be dry and you will definitely enjoy it.
- You can use any chana you want or even you can use corns.
- Make sure you deep fry the chana at a medium flame and it might also pop out sometimes. So be careful.