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| CHILLI CHANA MASALA |
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:
- Take chana in a large bowl and add chili powder, salt, ginger-garlic paste, soy sauce and toss it well.
- Further add corn flour, rice powder and toss it well, make sure to coat the chana well.
- In a deep frying pan, heat the oil on high flame. Drop the well coated chana and fry until golden brown and crisp.
- Remove on a kitchen towel and keep it aside until use.
For the sauce:
- Heat oil in a pan, add chopped ginger-garlic and green chili, saute for few seconds.
- Further add chopped onion, capsicum and spring onion, fry until transparent.
- Now add chili powder, salt and fry for few seconds.
- Add soy sauce, chili sauce, ketchup and vinegar. Give it a good stir and add 1/2 of water.
- Make corn slurry by combining 1 tbsp of cornflour and 2 tbsp of water.
- Add the slurry to the sauce and keep stirring until the sauce thickens.
- Finally add fried chana, a pinch of food colour and coat the chana with the sauce.
- Sprinkle spring onion greens and serve hot.
