Crispy Chana Chilli | Schezwan Chana Chili | Chakhna Recipe | Chef Sanjyot Keer

Full written recipe for Chinese style crispy chana 2 ways

Prep time: 25-30 minutes
Cooking time: 20-25 minutes
Serves: 3-4 people

Crispy fried chana
Ingredients:
• Kabuli chana (chickpea) - 1.5 cup (soaked)
• Dalchini (cinnamon) - 1 inch
• Tej patta (bay leaf) - 1-2 nos.
• Badi elaichi (black cardamom) - 1 no
• A pinch of baking soda
• Salt to taste
For batter:
• Maida (refined flour) - 1/2 cup
• Cornflour - 1/2 cup
• Salt to taste
• Kaali mirch (black pepper) powder a pinch
• Ginger garlic paste - 1 tbsp
• Baking powder - 1/4 tsp
• Water as required
Method:
• I've soaked the chana for 4-5 hours and strained the water, further rinsed with fresh water.
• Take a pressure cooker, add the soaked chana, along with dalchini, tej patta, badi elaichi, soda and salt, fill water 1 inch above the kabuli chana.
• Pressure cook for 1-2 whistle on medium heat, switch off the flame and allow to depressurize naturally to open the lid.
• Open the lid and check whether its cooked or no by mashing it. Strain the water and cool down the chana to room temperature.
• Take a big size mixing bowl, add all the ingredients of the chana and mix well to make a thick lump free batter.
• Set oil in a wok for frying, coat the cooked chana with the batter and deep fry in hot oil on medium high heat until crispy & golden brown in colour, remove it on an absorbent paper and its ready to be used for tossing in sauce.

Crispy chana chilli
Ingredients:
• Crispy fried chana
• Oil - 2 tbsp
• Pyaaz (onions) - 1/4th cup (chopped)
• Lehsun (garlic) - 1/4th cup (chopped)
• Adrak (ginger) – ½ inch (chopped)
• Hare dhaniya ke danthal (coriander stems) - 1 tbsp (chopped)
• Veg stock/hot water - 150-200 ml
• Hari mirchi (green chillies) - 12-15 nos. (slit)
• Hari mirchi (green chilli) paste of 3-4 green chillies
• Pyaaz (onions) - 1/3rd cup
• Shimla mirchi (capsicum) - 1/3rd cup
• Light soy sauce - 2 tbsp
• Dark soy sauce - 2 tsp (for colour)
• Vinegar - 1 tsp
• Sugar a pinch
• White pepper powder a pinch
• Salt to taste
• Spring onion bulbs - 2 tbsp
• Cornflour - 2 tbsp + water - 50 ml
• Hara dhaniya (fresh coriander) - 1 tbsp
• A handful of spring onion greens (for garnish)
Method:
• For making the crispy chana chilli, set a chinese wok or a non-stick wok on high heat, add oil and swirl the wok to coat it well, further add onions, garlic, ginger & coriander stems, stir & cook on high flame for a minute.
• Further add veg stock, green chillies, green chilli paste, capsicum, light soy sauce, dark soy sauce, vinegar, sugar, salt & pepper & some spring onion bulbs, stir well & cook for a minute on high heat.
• Take a small bowl, add cornflour & water, mix well to make a lump free slurry, add the slurry add the slurry and cook until the sauce thickens.
• Further lower the flame & add the crispy fried chana, fresh coriander & spring onion greens and toss to coat the sauce well with crispy chana, do not overmix. Toss it briefly, garnish with some more spring onion greens, your crispy chilli chana is ready, serve hot with some schezwan sauce.

Crispy chana schezwan
Ingredients:
• Oil - 2 tbsp
• Lehsun (garlic) - 4 tbsp (chopped)
• Adrak (ginger) - 1 tbsp (chopped)
• Hari mirchi (green chillies) - 1-2 nos. (chopped)
• Hare dhaniya ke danthal (coriander stems) - 1 tbsp (chopped)
• Hara pyaaz (spring onions) - 2-3 bulbs (chopped)
• Cooked red chilli paste - 2 tbsp
• Hari mirchi (green chilli) paste - 1 tsp
• Tomato ketchup - 3 tbsp
• Red chilli sauce - 1 tbsp
• Vinegar - 1 tsp
• Light soy sauce - 1 tsp
• Veg stock / hot water - 150-200 ml
• A pinch of sugar
• Salt to taste
• Safed mirch (white pepper) powder to taste
• Hara dhaniya (fresh coriander) - 1 tbsp (chopped)
• Pyaaz (onions) - 1/2 cup (diced)
• Shimla mirch (capsicum) - 1/2 cup (diced)
• Spring onion bulbs - 2 tbsp
• Cornflour - 2 tbsp + water - 50 ml
• A handful of spring onion greens (for garnish)
Method:
• For making the crispy chana schezwan, set a chinese wok or a non-stick wok on high heat, add oil and swirl the wok to coat it well, further add garlic, ginger & coriander stems, stir & cook on high flame for a minute.
• Further add, cooked red chilli paste, green chilli paste, tomato ketchup, red chilli sauce, vinegar & light soy sauce, stir & cook on high flame for 1-2 minutes.
• Further add veg stock, sugar, salt, white pepper, fresh coriander, onions, capsicum & spring onion bulbs, stir & cook for 1-2 minutes on high flame.
• Take a small bowl, add cornflour & water, mix well to make a lump free slurry, add the slurry add the slurry and cook until the sauce thickens.
• Further lower the flame & add the crispy fried chana and toss to coat the sauce well with crispy chana, do not overmix. Toss it briefly, garnish with some more spring onion greens, your crispy chana schezwan is ready, serve hot with some schezwan sauce.

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