CHILLI CHANA MASALA

Chili chana is a very easy and tasty indo-chinese starter and even can be served as a side 
dish to chapathi and puri. Chana which are boiled, coated and fried, tossed in spicy sauce. 
It is a dry and spicy dish liked by all.


INGREDIENTS:-
for crispy chana:
1 cup boiled chickpea (chana)
1 tbsp soy sauce
1 tsp ginger-garlic paste
1 tsp pepper powder
3 tbsp corn flour
1 tbsp rice flour
salt to taste

for the sauce:
1 medium onion, cut into cubes
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2 green chili
1/4 cup capsicum, cut into cubes
2 tbsp spring onions chopped
1 tbsp soy sauce
2 tbsp chili sauce
2 tbsp tomato sauce
1 tsp vinegar
1 tbsp chili powder
1 tbsp corn flour
1/2 cup water
salt to taste
a pinch of red food colour (optional)

METHOD:-
for crispy chana:

1. Take chana in a large bowl and add chili powder, salt, ginger-garlic paste, soy sauce and toss it well.
2. Further add corn flour, rice powder and toss it well, make sure to coat the chana well.
3. In a deep frying pan, heat the oil on high flame. Drop the well coated chana and fry until golden brown and crisp. 
4. Remove on a kitchen towel and keep it aside until use.

For the sauce:

1. Heat oil in a pan, add chopped ginger-garlic and green chili,  saute for few seconds.
2. Further add chopped onion, capsicum and spring onion, fry until transparent.
3. Now add chili powder, salt and fry for few seconds.
4. Add soy sauce, chili sauce, ketchup and vinegar. Give it a good stir and add 1/2 of water.
5. Make corn slurry by combining 1 tbsp of cornflour and 2 tbsp of water.
6. Add the slurry to the sauce and keep stirring until the sauce thickens.
7. Finally add fried chana, a pinch of food colour and coat the chana with the sauce.
8. Sprinkle spring onion greens and serve hot.