Chilli chana recipe | Chana chilli | chana manchurian
Chilli chana recipe | Chana chilli | kabuli chana manchurian recipe with step by step photos and video recipe. simple and interesting veg starter recipe for those who are bored of paneer and mushrooms.
I got this idea when i was cooking chicken manchurian for my guests and one out of it was vegetarian. this happened long back. chickpeas is something which is always there in any Indian pantry for that matter. we can make the same sauce and just split it into half for the veg and non veg version. 🙂
making this chana manchurian or chana chilli however you call it as is very easy task. just that you need to make the sauce right. making the chana crisps is not a task at all. it is very simple.
I made this chana chilli for schezwan fried rice. This is also a good side dish option for any vegetable fried rice. or Egg fried rice or even veg pulao.
Chilli chana recipe | Chana chilli recipe
chilli chana recipe
Ingredients
to make chana crisps
- 1.5 cups chana soaked overnight
- 1/8 tsp turmeric powder
- 4+2 tbsp corn flour
- salt to taste
- 1/2 tsp chilli powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp rice flour
to make sauce
- 3 tbsp oil
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1/2 tsp chopped green chilli
- 1/2 cup chopped onions
- 2 tbsp bell peppers
- 1.5 tbsp chopped spring onions
- salt to taste
- 1/2 tsp chilli powder
- 1/2 tsp sugar
- 2 tbsp tomato sauce
- 1/4 tsp soya sauce
- 2-3 drops vinegar
- 1/8 cup water
- 2 tsp corn flour
Instructions
- soak the chana overnight. drain and pressure cook with water and turmeric powder for 4-5 whistles.
- open, drain the excess water. let it cool completely.
- take it in a bowl and add 4 tbsp corn flour, salt and toss it well.
- further add chilli powder, onion powder, garlic powder and few drops of water. toss it again.
- finally add 2 tbsp corn flour and rice flour. toss again to get it well coated.
- drop the well coated chana in medium hot oil. fry until slightly brown.
- drain it to a paper towel. keep it aside until use.
to make sauce
- heat oil in a pan, add chopped garlic, chopped ginger, chopped green chilli. mix well.
- further add chopped onions, chopped capsicum and chopped spring onions.
- fry until transparent.
- add salt, chilli powder, sugar and fry for few seconds.
- further add tomato sauce, vinegar and soya sauce.
- mix well. fry for a couple of seconds and add water.
- make the corn slurry by mixing few drops of water to 2 tsp corn flour.
- add the slurry to the sauce and keep stirring until saucy.
- drop the fried chickpeas to it and gently mix it with the sauce.
- serve hot and fresh.
Video
chana manchurian recipe
Time needed: 55 minutes
now lets see how to make this chana manchurian with step by step pictures
- soak the chana overnight
take the white chickpeas or chana. rinse thoroughly and soak it in water for 6-8 hours or overnight. drain and discard the water used for soaking, wash again and take it in a pressure cooker. add enough water.
- pressure cook chana
add turmeric powder, close and pressure cook for 4-5 whistles.
- cook until soft
open after the pressure settles down. check if the chana is easily mashable. it has to be easily mashable but intact in shape. drain the water (you can use the water as stock for making the sauce) and take it in a bowl.
- add corn flour and salt
to this add corn flour and salt to taste. we will be adding corn flour in two parts. 4 tbsp now and then 2 tbsp later.
- Toss it
Toss it well instead of using hands or spoon. because you may mash the chana. toss until it is well coated. slight moisture in the chana is enough for the flour to get stuck to chana.
- add the spices
add red chilli powder, garlic powder and onion powder. adding onion and garlic powder is optional. if you do not have it handy, go for ginger garlic paste. sprinkle few drops of water to the bowl.
- toss it again
toss it again for the spices to get coated well. few drops of water added helps in even coating and perfect binding.
- repeat the flour binding process
this time add 2 tbsp corn flour and 2 tbsp rice flour. rice flour helps to get the crispy chana. toss it again until you see the beautiful pearl like chanas out there.
- fry the coated chana
heat oil until it is medium hot. drop the chana in batches to avoid over crowding. keep turning it to get evenly cooked. fry until it is slightly brown. take it to a paper towel to remove excess oil.
- making of the sauce
heat oil and drop in the chopped garlic, chopped ginger and chopped green chilli. mix well for a couple of seconds.
- add the vegetables
add chopped onions, chopped bell peppers and chopped spring onions. fry until it is transparent.
- season the sauce
add salt and chilli powder to taste.
- season the sauce
further add sugar and mix well. saute it for few seconds.
- add the sauces
goes in tomato sauce, soya sauce and vinegar. mix well. quickly saute for few seconds and add 1/8 cup water.
- add the corn slurry
mix few drops of water to the corn flour to make a slurry or it and add it to the sauce little at a time.
- reach the desired consistency
mix quickly until you reach the saucy/medium thick but flowy consistency. turn off the flame immediately.
- mix in fried chana
lastly add the fried chana to the sauce and mix gently to coat the sauce evenly. If you want the dry version. heat it up until all the moisture is gone.
serve fresh and hot !
