Sunday, November 7, 2010

Crispy Chana / Crispy Chickpeas

Adapted from

Chickpeas - 1 cup, soak overnight and cook in the cooker till done. The chickpeas should be just cooked and not mushy. Drain the liquid.
Onion - 1/2, finely chopped
Ginger - 1 inch, finely chopped
Garlic - 4, finely chopped
Green Chillies - 4, finely chopped
Coriander powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam masala - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Sugar - 1/2 tsp
Brown Rice Powder - 1 tsp
Olive Oil - 1 tbsp

Heat oil in a large saute pan.

Add onion, ginger, garlic, green chillies and cook till the onion becomes light brown.

Add the boiled chickpeas, salt, sugar, turmeric, red chilli powder, aamchur, coriander powder, garam masala powder and cook everything mixes well and the liquid dries up.

Increase the heat and add the brown rice powder and toss for a few minutes till the chickpeas get a crisp coating.

Remove from heat and serve immediately.

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