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