A Flavorful Vegetarian Delight

Crispy chilli chana is a very entertaining starter bringing fun twists to the ordinary chickpeas by combining crisp textures with colorful flavors. This recipe can be very ideal for any get-together or snack to enjoy while viewing your favorite show. The chickpea union with the colorful bell peppers seasoned by the medley of sauces makes this recipe very tasty as well as an eye catcher. This Crispy Chilli Chana recipe was first tried around 22 years ago in Jamshedpur, Jharkhand in a place called United Club. This is the city where the company Tata Steel was set up.

Ingredients

For the Chana:

1 cup chickpeas (chana), soaked for 8 to 10 hours (overnight)
3 tablespoons corn flour
1 teaspoon red chilli powder
½ teaspoon salt
½ teaspoon black pepper
A pinch of baking soda
Oil for deep frying

For the Crispy Chilli Chana Stir-Fry:

2 tablespoons gingelly oil (sesame oil)
1 medium onion, sliced
1-2 green chilies, slit
½ cup bell peppers (green, red, yellow), sliced
2 tablespoons soy sauce
1 tbsp green chilli sauce, red chilli sauce and tomato ketchup
½ inch ginger
Salt to taste
1 tablespoon vinegar (adjust for taste)
2 tablespoons corn flour mixed with ½ cup water (slurry) for thickening

Method:

Preparing the Chana:

Soak the chickpeas in water for 8 to 10 hours.
Rinse thoroughly and cook in a pressure cooker with enough water until they are tender but not mushy (about 3 whistles). Be careful not to overcook, as the chickpeas should hold their shape.
Heat it; drain and cool them.
Dredge and Fry
Place the cooled chickpeas along with corn flour, red chilli powder, salt, black pepper and a pinch of baking soda in a bowl and coat them until even. Grate the ginger and add it along with the other ingredients.

For Frying:

Heat sufficient oil for frying in a deep-frying pan.
Dredged chickpea get fried till it turns brown with a crunchy base. This removes excess oil in the making process from it. Start Preparing Stir-Fry: Prepare the vegetables
In a wok, heat the gingely oil in medium heat.
Add the sliced onions and slit green chilies. Sauté the onions till they are translucent.
Add the sliced bell peppers and stir-fry for 2-3 minutes till it is tender but crisp.

Sauces and Seasoning:

Stir in the soy sauce, green chilli sauce, red chilli sauce, tomato ketchup, and vinegar. Stir it well so that the flavor mixes up with all other flavors.
Season with salt as needed, taking into account that the sauces will be salty

Thicken the Sauce:

Gradually add the corn flour slurry to the sauce, stirring constantly until it achieves the desired thickness.

Chickpeas and Sauce Mix:

Fold in the crispy chickpeas into the wok gently, ensuring they are well covered with the sauce.

Serve:

Serve hot as a starter or an appetiser. It can also be served as a side dish with rice or noodles. To give it a bit of a variation, top with some chopped spring onions or cilantro for added freshness and garnish.

Tips for Crispy chilli chana recipe:

• Increase the chilli sauce and green chilies as per your spice tolerance level.
• If you like a gravy version, then add a little more water to the sauce to your desired consistency before folding in the chickpeas.
• Soak the chickpeas well. This will help in achieving the perfect texture.
• Adjust the spice levels according to your preference by modifying the amount of chilli powder and green chilies.
• This dish is delicious, yet not only that but also very nutritional, as the chickpeas provide protein, while the veggies provide a number of vitamins.
• This Crispy Chilli Chana recipe is a pleasure to be devoured on the plate. It’s tasteful and yummy, fun-to-eat.