I can be biased, and I accept that, but in my opinion there’s nothing better than street food, especially CHAAT!! All the bhel, Pani puri, samosa; the list is endless! I can’t wait to go back to my favorite street vendors after this pandemic is over and indulge in all the deliciousness!

The mere thought is making my mouth water!

Chaat is a broad term used for all sub-continent street food. It’s mostly spicy, tangy and topped with yogurt and chutneys. This crispy and spicy indo chinese starter recipe prepared with kabuli white chickpeas with chilli sauce and soy sauce is an ideal party starter recipe which can also be extended as dry sabzi or side dish to chapathi or roti’s.

I made this chilli channa Chaat last week but I couldn’t get around to sharing it until today. To be honest, I have such a back log of recipes that I’ve made that it takes time to upload with the write up and all. Also, because I upload twice a week on Mondays and Thursdays, it limits the posts.

On normal days this schedule works well but because of the quarantine, as WE ALL have the time in the world, I have been more efficient in making and trying new recipes. Tell me what you guys think? Should I increase the upload to 3 times a week? leave your suggestions in the comment box below please.

It’s literally one of the top 3 channa recipes I’ve made, if not the best. In short, it’s an explosion of flavors!

This chaat is best served immediately. Once you have mixed everything together, just serve it. I don’t like soggy chaat. No thanks!

This Chaat

✓ is bursting with flavors and texture

✓ has layers of crunchy chickpea and sauce

✓ is tangy and spicy

✓ pairs up so well with chai!

AND it is very easy to put together.

Ingredients

For the Chana

2 cans Kabuli Chana Chole / Chickpeas
3/4 cup Corn flour approx 1 cup
2-3 tbsp Water required for coating
oil for deep frying

For the Chana mixture

1 tbsp oil
3 tbsp garlic finely chopped
3 small Green Chili finely chopped
1 small Onion finely chopped
1/2 Capsicum finely chopped
4 -5 tbsp Chili Sauce (or more if you like spicer)
2 tbsp imli chutney (tamarind)
1 tbsp Soya sauce
1 tbsp Ketchup
1 tsp Vinegar
1/2 tsp salt to taste
1/2 tsp Sugar
1 tbsp Spring Onions Green finely chopped
1/2 cup Water

For the slurry

1 tsp Corn flour
2-3 tbsp Water

Transfer the chana in a large mixing bowl, add 4-7 tbsp of cornflour and coat the chana, by tossing it.

Once done transfer the chana to another large mixing bowl. Sprinkle 2-3 tbsp of water and toss the chana.

Repeat the same process, of coating the chana with 4-5 tbsp of corn flour. Coat the chana the second time.

In a deep frying pan, heat the oil on high flame. Add the chana in batches. Deep fry them for 30 seconds, do not stir them before that, or they will break.

Fry until they are golden brown and crunchy. Follow the same procedure for the remaining chana. Remove on a kitchen paper towel.

For the sauce

Heat up a pan and add the oil, add green chili, garlic and onion, cook for 20 seconds. Add the capsicum and cook further for 1 minute.
Next add the seasoning, salt and sugar, cook for 30 seconds.
Add vinegar, ketchup, soya sauce, imli and chili sauce. Give it a good stir and cook for 2 minutes over high heat. Add spring onions green.
Pour water and continue to cook the sauce for few more minutes.
Make slurry, by combining corn flour and water. Add it to the sauce little at a time; depending on the thickness you wish for the sauce.
Turn off the flame and add the chana, coat the chana with the sauce.
For serving
- Sprinkle spring onions green and Serve the delicious Chilli Chana hot.

Notes:

Do not fry the chana over low heat, or else the chana will dry up in the centre.
Be careful while frying these coated channa. After dropping them into oil, it starts to splatter so Do that as quickly as possible and move back.

Chilli Chana chaat ( spicy Crunchy Chickpeas)