Chana Dry Chilly
by BANSI BATHIJA
Chana dry chilly is an awesome spicy chana or chickpeas recipe prepared with a hint of soya sauce, chilli sauce and vinegar. The boiled chanas are thrown in the pan and then stir fried with the sweet and sour chinese sauces to create the lovely lentil preparation, chana chilly. This recipe was tried by Tarla Dalal’s team and has been standardized and made accurate.
Chana Dry Chilly recipe - How to make Chana Dry Chilly
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1 cup soaked and boiled kabuli chana (white chick peas)
1 tbsp cornflour
2 tbsp oil
1 tbsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
4 slit green chillies
1 cup sliced capsicum
2 tsp soy sauce
1 tsp chilli sauce
1 tbsp tomato ketchup
1 tbsp vinegar
salt to taste
1 tbsp chopped coriander (dhania)
Method
- Method
- Combine the cornflour and ½ cup of water in a bowl and mix well. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Add soy sauce, chilli sauce, tomato ketchup, vinegar and salt, mix well and cook on a medium flame for 1 minute.
- Add the coriander, cornflour-water mixture and kabuli chana, mix well and cook on a medium flame for 2 minutes.
- Serve immediately.
Outbrain
Mazi chilli chana ki recipe hind language me chye
When should we add the chana? Does the cornflour and water mixture turn this recipe into gravy style?
Edited after original posting.