Chana Koliwada-SK Khazana Spicy and flavourful these deep fried chickpeas make great starters This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Sep 2018 in Recipes Course New Update Advertisment 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 Mix together chickpeas, ginger-garlic paste, crushed cumin seeds, chilli powder and lemon juice in a bowl. Add salt and mix. Add yogurt and gram flour and mix well. Set aside for 10-15 minutes. 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. Sprinkle some chaat masala on top and serve immediately. #Chaat masala #Chickpeas (kabuli chana) #Cumin seeds #Ginger-garlic paste #Gram flour (besan) #Kashmiri red chilli powder #Lemon juice #Oil #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article