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