Print Recipe

Chilli Garlic Chana

Ingredients

  • 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

Instructions

  • 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