Chillie Garlic Chana

Credit: Karen Ahmed Coutinho

Collect it

• 540 ml canned Chickpeas
• Corn starch slurry – Corn Starch & Water
• Sauce
• 3 tbsps Peanut Oil
• 1/2 cup finely diced Spring Onion bulbs
• 1/4 cup sliced green Chillies
• 1/4 cup minced Garlic
• 1/2 cup Spring Onion
• 3 tbsps light Soya sauce
• 3 tbsps Chilli paste 
• 2 tbsps Pepper
• 1/2 cup green Pepper
• 1/4 cup chopped Coriander

Make it

DRAIN THE CHICKPEAS till try and then roast in a preheated oven at 350 for 20 mins.

MAKE a thick slurry and immerse the chana in batches and deep fry in hot oil.

IN A WOK add the oil and saute the spring onion bulbs, green chillies and garlic

ADD the soya sauce, chilli paste, pepper and mix well. Add the chana and toss well to coat.  To this add the green pepper. When cooled down add the fresh chopped coriander and serve

Notes:

Make sure your Chana is perfectly dry before roasting.

Roast the Chana only for 20 mins as we don’t want it dry all the way through.

If you don’t have an oven try doing this in an open pan, tossing the chana at intervals.

Make your slurry on the thicker side to avoid explosions of oil, and mix up small batches at a time.