Restaurant-Style Chilli Chana Recipe | Crispy Kabuli Chana Snack
Hello friends!
I warmly welcome you back to your own blog, Zaikas.in Today, I’m going to show you how to make Restaurant-Style Chilli Chana — a delicious and flavorful dish that’s super easy to prepare at home. Let’s get started!
Ingredients:
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200 grams Kabuli chana (chickpeas)
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Ginger-garlic paste
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Kashmiri red chili paste or chili powder
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Cornflour & All-purpose flour (Maida)
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Salt, vinegar, soy sauce, tomato ketchup
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Chopped onion, capsicum (bell peppers — red, yellow, green)
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Spring onion
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Green chilies
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Oil (for frying)
Step 1: Soak and Boil Chickpeas
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Take 200 grams of medium-sized Kabuli chana (chickpeas).
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Soak them in water for 6–8 hours (overnight) so they puff up nicely.
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After soaking, drain the water and boil the chickpeas in fresh water (just enough to cover them).
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Add a little salt and cook for 12–15 minutes until soft but not mushy.
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Drain the water (you can save it for curries or soups) and let the chickpeas cool.
Step 2: Marinate the Chickpeas
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To the boiled chana, add:
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½ tsp salt
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1 tsp ginger-garlic paste
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1 tsp red chili paste (or Kashmiri red chili powder)
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Mix well and coat evenly.
Step 3: Coat with Flour
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Add 1 tsp cornflour + 2 tsp all-purpose flour (maida).
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Mix using your hands to evenly coat the chickpeas.
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If it looks too moist, add a little more cornflour.
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The coating should stick well to the chana.
Step 4: Deep Fry
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Heat oil on medium heat.
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Fry the coated chickpeas in batches for 8–10 minutes until crisp and golden brown.
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Remove on tissue paper to drain excess oil.
Step 5: Prepare the Chilli Sauce
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In a pan, heat 2 tbsp oil.
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Add finely chopped garlic, ginger, and green chilies (1 tsp each).
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Sauté for a few seconds on high heat.
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Now add chopped onions and bell peppers (red, yellow, green).
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Stir-fry for 30 seconds — they should remain crunchy.
Step 6: Add Sauces
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Add:
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1 tbsp Kashmiri chili paste (or chili sauce)
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1 tsp soy sauce
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1 tsp vinegar
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1 tbsp tomato ketchup (or a pinch of sugar if you don’t have ketchup)
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½ tsp salt (adjust as needed)
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1 tsp red chili powder
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Add a splash of water and cook for 15–20 seconds to make a thick sauce.
Step 7: Final Fry & Toss
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Re-fry the fried chickpeas for 1 minute in medium-hot oil to make them extra crispy.
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Drain well and add them into the prepared sauce.
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Toss well on high heat until all chickpeas are coated evenly.
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Garnish with chopped spring onions.
Ready to Serve!
Your Crispy Chilli Chana is now ready to enjoy!
It’s perfect as an evening snack, party appetizer, or even a side dish.
Serve hot and garnish with some fresh spring onions for extra flavor.
