Name: Schezwan Chickpeas (Dhaba style Chana) recipe by Shaheda Tabish at BetterButter
Prep time: 300 min
Cook time: 15 min
Total time: 315 min
Yield: 4
Ingredients: Kabuli Chana- 250 gm ( soaked in water for whole night); Schezwan sauce- 2 tbsp; Red chilly sauce- 1 tsp; Soya sauce- 1 tsp; Salt- to taste; Red chilly powder- 1/2 tsp; Sugar- A pinch; Garam masala powder- 2 pinch; Water- 1/2 cup; Cumin powder- 1/2 tsp; ginger garlic paste- 1/2 tsp; Corn flour- 5 tbsp; Plain flour or maida- 3 tbsp; Garlic- 7 to 8; oil- for frying

ABOUT Schezwan Chickpeas (Dhaba style Chana) RECIPE

On a route of mumbai to bhiwandi i had this wonderful snack with my evening tea.. It is also famous as bhiwandi style chana..

Ingredients Serving: 4

Kabuli Chana- 250 gm ( soaked in water for whole night)
Schezwan sauce- 2 tbsp
Red chilly sauce- 1 tsp
Soya sauce- 1 tsp
Salt- to taste
Red chilly powder- 1/2 tsp
Sugar- A pinch
Garam masala powder- 2 pinch
Water- 1/2 cup
Cumin powder- 1/2 tsp
ginger garlic paste- 1/2 tsp
Corn flour- 5 tbsp
Plain flour or maida- 3 tbsp
Garlic- 7 to 8
oil- for frying

Instructions

Wash chana and boil it in a pressure cooker by adding 2 cups of water and 1/2 tsp of salt. Give it just 2 pressure as it should be done but not completely. Drain the water.
Now in a bowl, add all spices and mix well.
Mix it well. Now add ginger garlic paste corn flour & maida.
Mix them very well. Now add boiled chana, water & garlic. Mix it thoroughly.
Keep it in the refrigerator for 4 hours for better coating.
Now heat oil in a pan. And deep fry these chana on a medium flame. It should not be sticky to each other.
Serve it with fried garlic.

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