Dhaba Style Schezwan Kabuli Chana Fry

Name: Dhaba Style Schezwan Kabuli Chana Fry
Cuisine: American
Ingredients: 250 gms kabuli chana /chickpeas soaked overnight; 1 tbsp kashmiri red chilli powder; 1 tbsp red chilli sauce; 1 tbsp soy sauce; 2 tbsp schezwan sauce; 1 tbsp maida / all purpose flour; 1 tbsp rice flour; 2 tbsp cornflour; 1 egg; to taste Salt; as needed Red food colouring; as needed Oil for frying; 15-20cloves garlic with skin

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#colourred

Asiyah Naveed Roghay @asiyah_roghay

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Ingredients

250 gmskabuli chana /chickpeas soaked overnight
1 tbspkashmiri red chilli powder
1 tbspred chilli sauce
1 tbspsoy sauce
2 tbspschezwan sauce
1 tbspmaida / all purpose flour
1 tbsprice flour
2 tbspcornflour
1egg
to tasteSalt
as neededRed food colouring
as neededOil for frying
15-20clovesgarlic with skin

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Steps

1

Boil kabuli chana with salt and water in pressure cooker till soft. Strain and set aside. There should be no moisture.
2

In a bowl mix eggs, salt, red chilli powder, schezwan sauce, soy sauce, maida, rice flour and cornflour. Add the chana and mix well. Set aside for 30 minutes.
3

Heat oil. Fry the garlic on medium flame for 2 to 3 minutes. Keep the vessel covered or else the garlic may burst from the skin and jump out. Remove and set aside.
4

In the same oil now fry the marinated chana. Do not over crowd the chana or they may stick to each other. Fry on medium flame for one minute then increase to high flame an dcook for another minute. Strain and set aside. Serve along with the fried garlic as starters.