Chana Chilli Recipe

Name: Chana Chilli Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 520 min
Ingredients: ½ cup Kabuli Chana(Chole); ¾ cup Water; 1 teaspoon Salt; ¼ teaspoon Black Pepper; 1 teaspoon Soya Sauce; 1 tablespoon Tomato Sauce; 1 tablespoon Chilli Sauce; 1 tablespoon Capsicum, finely chopped; 2 tablespoon Onion/Spring Onion Bulb, finely chopped; 2 teaspoon Green Chili, finely chopped; 1 tablespoon Garlic, finely chopped; 1 tablespoon Spring Onion Green Part, chopped; 5-6 teaspoon Corn Flour; ½ teaspoon Vinegar/Lemon Juice; 1 tablespoon Butter; Oil for frying

Chana Chilli Fry | Crispy Chana

Chana Chilli Fry is an Indo-Chinese starter recipe. Kabuli chana can be made in various ways. Eating kabuli chana or chole, in the form of a Chinese snack, is very tasty. Chana Chilli Fry is made by adding several types of sauces. It is an ideal party starter.

It can be made both with and without gravy. We have to boil the chana after soaking it for 7-8 hours.

My way of preparing this starter is very easy. Everyone finds it very good in taste and enjoys eating it.
The best part is it can be preserved in a zip-locked bag in the refrigerator for 15 days. This way, it can be prepared immediately when a guest arrives or even during a party.

You can enjoy crispy and spicy chana chilli fry by following the below-mentioned easy steps.

Soaking Time:

8 hours

Preparation Time:

10 Minutes

Cooking Time:

30 Minutes

Ingredients (Servings - 3-4 people)

Kabuli Chana(Chole) – ½ cup(125 g)
Water – ¾ cup
Salt – 1 teaspoon
Black Pepper – ¼ teaspoon
Soya Sauce – 1 teaspoon
Tomato Sauce – 1 tablespoon
Chilli Sauce – 1 tablespoon or Red Chilli – 2 teaspoon
Capsicum, finely chopped – 1 tablespoon

Onion/Spring Onion Bulb, finely chopped – 2 tablespoon
Green Chili, finely chopped – 1 teaspoon
Garlic, finely chopped – 1 tablespoon(Optional)
Spring Onion Green Part, chopped – 1 tablespoon, for garnishing
Corn Flour – 5-6 teaspoon
Vinegar/Lemon Juice – ½ teaspoon
Butter – 1 tablespoon
Oil for frying

How to make Chana Chilli

Soaking of Kabuli Chana

Soak kabuli chana overnight or for 7-8 hours.
Wash the soaked kabuli chana 2-3 times with clean water.
Pour ½ cup water in a cooker and add soaked kabuli chana with ½ teaspoon salt.
Close the cooker lid and cook on high flame for 3-4 whistles.

Allow the cooker to cool down.
Filter water from the chana through a sieve.

Pour chana in a big bowl.
Sprinkle 2 teaspoon cornflour over the chana and mix with light hands.
Again sprinkle 2 teaspoon cornflour over the chana and mix with light hands.
The colour of the chana should be absolutely white in this process(as shown in the picture). If the quantity of cornflour seems less, add more quantity of cornflour to it.
To get a good taste, chana should be well coated in cornflour.

Frying Chana

Heat oil in a pan on a high flame.
Add only a little quantity of chana in the pan at one time as adding a large quantity of chana will lower the required heat of the oil and the chana will remain unfried from inside.
Fry on high flame till chana becomes golden in color(as shown in the pic).
Keep it aside.

To prepare the Gravy

Put a large pan on the gas and put oil and butter in it.
Add grated ginger, garlic, and green chili.
Put chopped capsicum and chopped white spring onion in the pan and saute them on a high flame.
After 2 minutes, add soya sauce, tomato sauce, chili sauce, and vinegar(or lemon juice) in the specified quantity.
Sprinkle salt, black pepper powder.
Mix very well and cook till it becomes of thick consistency.
Add ¼ cup water to this mixture.
Take ½ teaspoon cornflour in a bowl and make a slurry. Mix the slurry in the mixture.
Cook this mixture for 2 minutes till a thick consistency is achieved.
Switch off the flame and add chana to the mixture and mix well.

Garnish with green spring onions.
Serve chana chili hot.

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