Dhaba Style Chana/Schezwan Chickpeas

4 servings
5 Minutes to prepare
15 Minutes to cook

INGREDIENTS

  • 1. 250 gm kabuli chana (overnight soaked in water)
  • 2. 2 tbsp schezwan sauce
  • 3. 1 tsp red chilly sauce
  • 4. 1 tsp soya sauce
  • 5. Salt to taste
  • 6. 1/2 tsp red chilly powder
  • 7. 1 pinch sugar
  • 8. 2 pinch garam masala
  • 9. 1/2 cup water
  • 10. 1/2 tsp cumin powder
  • 11. 1/2 tsp ginger garlic paste
  • 12. 5 tbsp corn flour
  • 13. 3 tbsp plain flour/maida
  • 14. 7 to 8 garlic cloves
  • 15. Oil for frying

PREPARATION

1. Wash chana. Boil it in a pressure cooker with 2 cups water and 1/2 tsp salt.

2. Give it just 2 whistle as it should be done just 70% not completely. Drain the water.

3. Now in a bowl, add all spices and mix it well.

4. Add ginger garlic paste, corn flour and maida/plain flour.

5. Add in chana, garlic cloves and water. Give it a nice mix.

6. Refrigerate it for 4 hours for better coating.

7. Add oil in a kadhai. When the oil is hot, turn the flame medium. Add 2 tbsp chana.

8. Don't add more or else it will be stick to each other.

9. Fry chana in batches.

10. Serve this Dhaba Stlye chana and fried garlic witht masala tea.

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