Nimboo Mirch Wale Chane

Ingredients list for Nimboo Mirch Wale Chane

• 2 cups chickpeas (kabuli chane) , soaked overnight and boiled
• 1 lemon
• 2 1/2 teaspoons red chilli powder
• Salt to taste
• 2 1/2 teaspoons chaat masala
• 3 tablespoons Punjabi chole masala
• 2 tablespoons oil + to deep fry 
• 1 1/2 cups refined flour (maida)
• 1 cup cornflour
• 1 pinch baking soda
• 2 tablespoons finely chopped garlic 
• 2 green chillies , finely chopped
• 1 inch ginger , cut into thin strips
• 1 teaspoon crushed black peppercorns 
• 1/4 bunch fresh coriander leaves
• Green capsicum , thinly sliced to garnish
• Red capsicum , thinly sliced to garnish

Method

1. Take chickpeas in a bowl. Add 1½ tsps red chilli powder, salt, 1 tsp chaat masala and 2 tbsps Punjabi chole masala and mix well.
2. Heat sufficient oil in a kadai.
3. Take refined flour, cornflour, baking soda, salt and 1 tbsp oil in another bowl. Add little water and mix well to make a thick batter.
4. Take 1 cup water in another bowl.
5. Add marinated chickpeas to the batter and mix well.
6. Dampen your fingers with water and pick each chickpea along with batter and slide into the hot oil. Separate the chickpeas with a spoon and deep fry till they are half done and float on top. Drain on absorbent paper.
7. Reheat the oil in kadai to high temperature.
8. Meanwhile heat 1 tbsp oil in a non-stick pan, add garlic and sauté till lightly brown. Add green chillies, ginger strips and sauté till the mixture turns a light brown.
9. Add the half fried chickpeas back in kadai, and deep fry till golden and crisp. Drain on absorbent paper.
10. Add chickpeas to the pan. Add remaining red chilli powder, remaining Punjabi chole masala, remaining chaat masala, crushed black peppercorns and lemon juice. Chop coriander leaves and add, mix well and cook on medium heat for 1-2 minutes.
11. Transfer into a serving bowl. Garnish with green and red capsicum slices and serve hot.