Crispy Chili Chickpea (Chana) Fry Recipe
55 minutes
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About Crispy Chili Chickpea (Chana) Fry Recipe
Spice up your appetizer game with this incredibly flavorful and easy-to-make Crispy Chili Chickpea Fry! This recipe delivers a delightful crunch with a fiery kick, perfect for sharing with friends or enjoying as a satisfying snack.Using simple ingredients and readily available pantry staples, you can whip up this delicious dish in under 30 minutes. The chickpeas get a double-fry for extra crispiness, while the vibrant chili sauce adds a delightful heat.Get ready to impress your taste buds with this irresistible Indian-inspired starter that's both quick and incredibly rewarding. Let's get cooking!
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
For the Fried Chickpeas
- 1 cup Chickpeas kabuli chana, boiled and drained
- 2 tbsp Corn Flour
- 1 tsp Soy Sauce
- 1/4 tsp Msg ajinomoto, optional
- Salt to taste
- 2 tbsp Vegetable Oil for frying
For the Chili Sauce
- 2 tbsp Vegetable Oil
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 4 Chilies slit lengthwise, green
- 1 cup Bell Peppers capsicum, sliced
- 2 tsp Soy Sauce
- 1 tsp Chili Sauce
- 1 tbsp Vinegar
- 1 tbsp Tomato Ketchup
- 1/4 tsp Msg ajinomoto, optional
- 1 tbsp Coriander fresh, chopped
- 1 tbsp Water for slurry
Instructions
Prepare the Chickpeas
- Toss the boiled chickpeas with cornstarch, soy sauce, MSG (if using), and salt. Mix thoroughly to coat evenly.
Fry the Chickpeas
- Heat 2 tablespoons of oil in a pan or wok over medium-high heat. Add the chickpea mixture in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove and set aside on a paper towel-lined plate.
Make the Chili Sauce
- Heat the remaining 2 tablespoons of oil in the same pan. Add the minced garlic and ginger, and saute for about 30 seconds until fragrant.
- Add the slit green chilies and sliced bell pepper, and saute for another minute until slightly softened.
- Stir in the soy sauce, chili sauce, tomato ketchup, and vinegar. Cook for 1 minute, allowing the flavors to meld.
- Stir in the coriander and MSG (if using). Cook for another minute.
Combine and Finish
- Add 1 tablespoon of water to the chili sauce, stirring continuously to thicken slightly. This creates a nice, glossy consistency.
- Add the fried chickpeas to the chili sauce and toss gently to coat. Saute for another 2 minutes to heat through.
- Serve hot as a delicious appetizer or snack. Enjoy!
Recipe Notes
Expert Tips for the Best Crispy Chili Chickpeas:
- For extra crispy chickpeas, double-fry them. Fry once until lightly browned, then set aside, then fry again until golden and crispy.
- Adjust the amount of green chilies according to your spice preference. For a milder dish, use fewer chilies or milder varieties.
- Don't overcrowd the pan when frying the chickpeas. This ensures even cooking and crispy results.
- For a vegetarian version, make sure to use vegetable oil. For a vegan version, ensure all ingredients used are vegan-friendly.
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Recipe Nutrition
Calories: 172kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 369mgPotassium: 231mgFiber: 6gSugar: 7gVitamin A: 1204IUVitamin C: 55mgCalcium: 28mgIron: 1mg
Sneha Agarwal
Articles: 20
7 Comments
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This looks incredible! Thank you.
Looks so appetizing! Thank you for posting.
Looks incredible! Thanks for the details.
I’m in love with this recipe already!
Feel like having this dish right now!
Yummy
Mouthwatering…Pic is so awesome, I am sure the taste would be too.