Ingredients
Method
- 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