Crispy chana chili dry is a recipe that needs no further introduction. You see in India, wherever we go, be it a restaurant or a birthday party or a marriage ceremony there are certain food items which will always be available. One such recipe is Crispy Chili Chana. Many people call it chana chili but its all the same thing.
Let's talk Taste
Crispy Chana Chilli as the name suggests is crispy, crunchy, munchy, and totally drool-worthy. On top of that, when you put it in a sauce the recipe becomes irresistibly good. I love making chilli channa at home. It's one of the easiest recipes that I have ever come across. But, the thing that people ask me more often than ever is how do I get that crispy restaurant like crunch at home?
Well, if it was up to me, then I would never reveal my secret. But, I really want you guys to make tasty crispy chana chili at home. Hence I will tell you. So, you can guess that the crunch is due to cornflour. But, I always make two coatings of cornflour. One in the slurry and another just dry cornflour. Both of these coatings help in making sure the taste of this recipe is just the way they serve in restaurants.
The crunch and the crispiness is the major takeaway from this recipe. If you are making crispy chilli channa t home then follow this recipe to the T and you will never make a mistake. Forget about mistakes, your recipe will be so so so good that people would ask you for a second serving.
How to Make Crispy Chilli Channa at home?
To make this recipe there are three basic steps that must be followed.
First: Boil your chickpeas. I generally cook them in the pressure cooker with some water and they are done within 15 to 20 minutes.
Second: We will coat the Chickpeas or Channa in a marinade. This marinate is a mildly spicy and mostly cornflour based slurry whose main purpose is to create a crunchy coating around our channa or chickpeas. You can use your choice of spices but besides salt and pepper, I prefer adding a little Lal Mirch powder or red chilli powder. It brings a spiciness to my recipe. Besides that, I always add a little ginger garlic paste. It makes it taste just like the restaurants and the smell is just fabulous. Once we have coated our Channa we will deep fry it in oil. And we get our crispy channa chilli
Second: In the second step we will make the sauce. For the sauce, you must add a little onion and capsicum or bell peppers. Here we generally use red onions and green bell peppers. To make it a little spicy, first, we add dried red chilies. Dried red chilies have got some heat and that will make our channa chili taste spicy. Along with that we always add mustard seeds. It adds some nuttiness in our gravy. Finally, no Chinese dish is complete without soy sauce and tomato sauce. So, add your sauces and stir the chickpeas and they are gorgeously done.
So, this is how you make Crispy Chilli Channa at home. I hope you liked this post. In case you are making this recipe then please tag me on Instagram with #twinskirasoi. Also please leave your valuable comments below and provide a rating to this recipe.
Crispy Chana Chilli dry recipe in hindi | Chilli Chana banane ki recipe | चना चिली बनाने की विधि
Equipment
- skillet
- pressure cooker
Ingredients
Cooking Chana in Pressure Cooker
- 250 gm Channa
- ½ Cup Water
Making the Batter for Coating Channa
- ¾ Cup Cornflour
- ½ Tsp Dhaniya Powder or Coriander Powder
- ½ Tsp Red Chili Powder or Lal Mirch Powder
- ½ Tsp Black Pepper Powder or Kali Mirch Powder
- ½ Tsp Soy Sauce
- ¼ Cup Water
- ½ Tsp Ginger Garlic Paste
Frying the Channa
- 1 Cup Refined Oil
Making the Sauce
- 6-7 Pieces Dried Red Chilies
- 1 Tsp Black Mustard Seeds or Sarso
- 4-5 Cloves Garlic chopped
- 1 Medium-sized Onion cut in dices
- 1 Medium-sized Capsicum or Bell pepper cut in dices
- 1 Tablespoon Soy Sauce
- ¼ Cup Tomato Sauce
- 1 Tsp Vinegar
Instructions
- In a pressure cooker add the chana and add some water. Pressure cook the chana until nicely done. Strain the water and keep it aside. Don't cool it down.
- By the time the chana is cooking in the pressure cooker, take a bowl and add all the ingredients for the marinade. Make a smooth slurry and add your hot cooked chana right away. Mix it well and then add some more cornflour, mix it well so as to coat everything evenly.
- In a nonstick pan take some oil and heat it up. Add the Chana and fry them until crunchy and golden brown. Take it out in a plate lined with parchment paper.
- In the same pan add dried red chilies, garlic, onions, capsicum and fried chana. Just toss everything lightly and take it off from the heat.
- Garnish with some black salt or kala namak, chaat masala, salt and some green chilies. Enjoy
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