Soak 2 cup chick peas/ chana for about 6-8 hours or soak it overnight.

Boil it in a pressure cooker, add little bit of salt, and cook it in high heat till 5 whistles.

Strain the chana, add boiled chana into mixing bowl.

Take 4 tablespoons of cornflour and toss it, and if you want it to be more crunchy put 2,3 tablespoon water into it and add more corn flour to get a very crispy result.

Fry them in a high heat, do not touch it for 30 sec, fry them untill they turn golden, keep them in tissue paper.

For chilli element- Heat pan and add 1 tbsp oil, add 2-3 green chilli, 2 tbsp chopped garlic, 1 tbsp ginger, 2 tbsp spoon spring onions, Cook it for 20 sec.

Add seasoning- 1 tbsp soya sauce, 1 tbsp vinegar, 2 tbsp tomato sauce, 1 tbsp chilli sauce, 1/2 tbsp sugar and 1/2 cup water.

To make a thick slurry add 1 teaspoon corn flour with water.

Now add crispy chana to it and give it a good mix, garnish it with some spring onions or coriander leaves.

Your crispy chana chilli is ready.