How to make Chana Koliwada-SK Khazana -

Spicy and flavourful these deep fried chickpeas make great starters

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Ginger-garlic paste (अदरक-लहसुन की पेस्ट )

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Chana Koliwada-SK Khazana checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Sausage Stuffed Chillies Sev Puri With Mango Salsa Chukandar aur Chickpea Kebabs Jeera Pepper Chicken

Chana Koliwada-SK Khazana

Chana Koliwada-SK Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chana Koliwada-SK Khazana Recipe

  • Chickpeas (kabuli chana) soaked overnight and parboiled 1 1/2 cups

  • Ginger-garlic paste 1 tablespoon

  • Cumin seeds roasted and crushed 1/2 tablespoon

  • Kashmiri red chilli powder 1 tablespoon

  • Lemon juice 1 1/2 tablespoons

  • Salt to taste

  • Yogurt 1 1/2 tablespoons

  • Gram flour (besan) 1/2 cup

  • Oil to deep fry

  • Chaat masala to sprinkle

Method

Step 1

Mix together chickpeas, ginger-garlic paste, crushed cumin seeds, chilli powder and lemon juice in a bowl. Add salt and mix.

Step 2

Add yogurt and gram flour and mix well. Set aside for 10-15 minutes.

Step 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.

Step 4

Sprinkle some chaat masala on top and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.