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Crispy Kabuli Chana Chilli Recipe | Easy Restaurant-Style Chana Snack at Home

Restaurant-Style Chilli Chana Recipe | Crispy Kabuli Chana Snack

Hello friends!

I warmly welcome you back to your own blog, Zaikas.in Today, I’m going to show you how to make Restaurant-Style Chilli Chana — a delicious and flavorful dish that’s super easy to prepare at home. Let’s get started!

Ingredients:

  • 200 grams Kabuli chana (chickpeas)

  • Ginger-garlic paste

  • Kashmiri red chili paste or chili powder

  • Cornflour & All-purpose flour (Maida)

  • Salt, vinegar, soy sauce, tomato ketchup

  • Chopped onion, capsicum (bell peppers — red, yellow, green)

  • Spring onion

  • Green chilies

  • Oil (for frying)

Step 1: Soak and Boil Chickpeas

  • Take 200 grams of medium-sized Kabuli chana (chickpeas).

  • Soak them in water for 6–8 hours (overnight) so they puff up nicely.

  • After soaking, drain the water and boil the chickpeas in fresh water (just enough to cover them).

  • Add a little salt and cook for 12–15 minutes until soft but not mushy.

  • Drain the water (you can save it for curries or soups) and let the chickpeas cool.

Step 2: Marinate the Chickpeas

  • To the boiled chana, add:

    • ½ tsp salt

    • 1 tsp ginger-garlic paste

    • 1 tsp red chili paste (or Kashmiri red chili powder)

  • Mix well and coat evenly.

Step 3: Coat with Flour

  • Add 1 tsp cornflour + 2 tsp all-purpose flour (maida).

  • Mix using your hands to evenly coat the chickpeas.

  • If it looks too moist, add a little more cornflour.

  • The coating should stick well to the chana.

Step 4: Deep Fry

  • Heat oil on medium heat.

  • Fry the coated chickpeas in batches for 8–10 minutes until crisp and golden brown.

  • Remove on tissue paper to drain excess oil.

Step 5: Prepare the Chilli Sauce

  • In a pan, heat 2 tbsp oil.

  • Add finely chopped garlic, ginger, and green chilies (1 tsp each).

  • Sauté for a few seconds on high heat.

  • Now add chopped onions and bell peppers (red, yellow, green).

  • Stir-fry for 30 seconds — they should remain crunchy.

Step 6: Add Sauces

  • Add:

    • 1 tbsp Kashmiri chili paste (or chili sauce)

    • 1 tsp soy sauce

    • 1 tsp vinegar

    • 1 tbsp tomato ketchup (or a pinch of sugar if you don’t have ketchup)

    • ½ tsp salt (adjust as needed)

    • 1 tsp red chili powder

  • Add a splash of water and cook for 15–20 seconds to make a thick sauce.

Step 7: Final Fry & Toss

  • Re-fry the fried chickpeas for 1 minute in medium-hot oil to make them extra crispy.

  • Drain well and add them into the prepared sauce.

  • Toss well on high heat until all chickpeas are coated evenly.

  • Garnish with chopped spring onions.

Ready to Serve!

Your Crispy Chilli Chana is now ready to enjoy!
It’s perfect as an evening snack, party appetizer, or even a side dish.
Serve hot and garnish with some fresh spring onions for extra flavor.

“Loved this recipe? Try it at home and share your experience in the comments below! For more delicious Indian dishes, stay tuned to Zaikas.in.”


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