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Chana Koliwada-SK Khazana

Spicy and flavourful these deep fried chickpeas make great starters This is a Sanjeev Kapoor exclusive recipe.

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Chana Koliwada-SK Khazana

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Main Ingredients Chickpeas (kabuli chana), Ginger-garlic paste
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chana Koliwada-SK Khazana

  • 1 1/2 cups Chickpeas (kabuli chana) soaked overnight and parboiled
  • 1 tablespoon Ginger-garlic paste
  • 1/2 tablespoon Cumin seeds roasted and crushed
  • 1 tablespoon Kashmiri red chilli powder
  • 1 1/2 tablespoons Lemon juice
  • to taste Salt
  • 1 1/2 tablespoons Yogurt
  • 1/2 cup Gram flour (besan)
  • to deep fry Oil
  • to sprinkle Chaat masala

Method

  1. Mix together chickpeas, ginger-garlic paste, crushed cumin seeds, chilli powder and lemon juice in a bowl. Add salt and mix.
  2. Add yogurt and gram flour and mix well. Set aside for 10-15 minutes.
  3. Heat sufficient oil in kadai. Slide in the chickpeas, separating each of them as you put them into the hot and deep fry till golden brown and crisp. Drain on absorbent paper.
  4. Sprinkle some chaat masala on top and serve immediately.
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