Chana Chili

• Difficulty: Medium
• Category: Starter
• Cuisine: Indo-Chinese
• Cooking Method: Deep Fry, Pan Fry

Ingredients

For Marination of Chick Peas :

• 250 g White Chick Peas
• 2 tbsp Cornflour
• 1 tbsp Riceflour
• 1 tsp Red Chili Powder
• 1 tbsp Salt

For Preparing of Final Dish :

• 1 tsp Ginger (Julienne)
• 1-2 qt Green Chili (Julienne)
• 1 qt Capsicum (Diced)
• 1-2 qt Onions (Diced)
• 1 tbsp Spring Onion Leaves (Finely Chopped)
• 1 tbsp Olive Oil
• 1 cup Oil (For Frying)
• 1 tsp Black Pepper Powder
• 1 tbsp Salt

Other Ingredients Used in Making the Dish:

• 1 qt Large Mixing Bowl
• 1 qt Deep Bottom Wok (For Frying)
• 1 qt Non Stick Pan (For Making the dish)
• 3-4 qt Kitchen Towels (For absorbing Excess Oil)

Instructions

For Marination of Chick Peas:

1. In a mixing bowl, add chickpeas, rice flour, cornflour, red chili powder, salt, black pepper powder. Mix it well and place it aside for 10 minutes.

For Frying of Chick Peas:

2. Take a deep bottom wok and add an adequate quantity of Cooking Oil required for frying the chickpeas. Heat the Oil Properly and then add chickpeas in it in a small amount.
3. Mix it well with a spoon and fry it in high flame for 3-4 minutes and then on low flame for 2 minutes.
4. Take them out on a Kitchen towel so that the paper absorbs extra oil and keep them aside.

For Preparation of Final Dish:

5. In a frying pan, add 1 tbsp oil and heat it for 30 seconds.
6. Then add ginger-garlic paste and cook it for a minute.
7. Add the Julienne Ginger, Julienne Green Chilies, Diced Onions, and Diced Capsicum and Saute it for 2 minutes.
8. Add Soy Sauce, Vinegar, Tomato Sauce, Schezwan Sauce, Salt, Black Pepper Powder.
9. Add 1 tsp of water and cook it for a minute.
10. Add the cornflour mixture( i. e 1 1/2 cups in 100 ml water), and cook for 2-3 minutes till required consistency.
11. Add the fried chickpeas in it, mix it well, and garnish it with spring onion leaves. Serve Immediately.