I found the inspiration to this recipe in a very unexpected place – the Willingdon Gymkhana in Santa Cruz, Mumbai. This old club is for members only and my Uncle & Aunt wanted to take us out for dinner there when we visited last year. When we visited Bangalore, Goa and finally Mumbai, I was determined to go to places that were recommended to find great new recipes and inspirations. I never in a million years expected to find them in the gymkhana! My aunt ordered salt and pepper Chana to start with our drinks. I had visions of bland Chana dressed simple with salt and pepper. What we got was this glorious almost crunchy chana tossed in a Chinese style sauce. I know they weren’t about to share the recipe with me so I analyzed it and recipe tested till I was happy with it. I also renamed the recipe and the former name does not do this justice.

Watch the video link for the process but there are some tips I’d like to point out for success

  1. Make sure your Chana is perfectly dry before roasting
  2. Roast the Chana only for 20 mins as we don’t want it dry all the way through
  3. If you don’t have an oven try doing this in an open pan, tossing the chana at intervals
  4. Make your slurry on the thicker side to avoid explosions of oil, and mix up small batches at a time

Chilli Garlic Chana


  • 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 or Sambal Oelek
  • 2 tbsps Pepper
  • 1/2 cup green Pepper
  • 1/4 cup chopped Coriander


  • 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
  • Add the green pepper
  • When cooled down add the fresh chopped coriander and serve