Kabuli Chana chili | How to make Kabuli Chana chili

By Swapna Sunil  |  5th May 2018  |  
5 from 2 reviews Rate It!
Kabuli Chana chiliby Swapna Sunil
  • Prep Time

    8

    Hours
  • Cook Time

    30

    mins
  • Serves

    5

    People

32

2

About Kabuli Chana chili Recipe

Look no further for the ultimate, an easy munching recipe for everyone's hanker is here ! Kabuli chana chili is a protein packed,flavour bursting,quick fix treat and an ultimate sharing option for a casual night with friends/family. Though the make, sounds similar to chili paneer and chili potato, the addition of kabuli chana allures one, by its looks and versatile flavor. Canned chickpeas can be substituted to soaked and boiled chana that saves the time and eases the process.

Kabuli Chana chili

Ingredients to make Kabuli Chana chili

  • 1 cup : kabuli chana(Soaked and boiled)
  • 4 tbsp : Corn flour
  • Oil for deep frying chana
  • 1 tbsp : oil
  • 1 tbsp : Chopped garlic
  • 1/4 cup : Chopped onions
  • 2 tbsp : Chopped Scallions(White part)
  • 2 tbsp : Chopped Yellow pepper
  • 2 tbsp : Chopped Red pepper
  • 1 tsp : salt
  • 1 tbsp : Soy sauce
  • 1 tbsp : vinegar
  • 1 tsp : sugar
  • 2 tbsp : red chilli sauce
  • 2 tsp : Corn flour
  • 1/4 cup : water
  • 2 tbsp : Ketchup
  • 1 tsp : White pepper powder
  • 2 tbsp : Chopped scallions (green part)
  • 1 tsp : White sesame seeds for garnish (optional)

How to make Kabuli Chana chili

  1. WASH AND SOAK 1CUP KABULI CHANA OVERNIGHT.BOIL ADDING A TEASPOON OF SALT UNTIL SOFT AND SET READY.
  2. TAKE THE BOILED & DRAINED CHANA IN A BOWL. SPRINKLE 2TBSP CORN FLOUR.
  3. TOSS THE CHANA SO THAT THE CORN FLOUR COATS WELL.
  4. ADD REMAINING TWO TABLESPOONS CORN FLOUR.
  5. TOSS AGAIN TO ENSURE EQUAL COATING AS THIS HELPS IN ATTAINING CRISPY CHANA ONCE FRIED.
  6. HEAT OIL IN A PAN FOR FRYING.ADD THE CORN FLOUR COATED CHANA TO HOT OIL WITH A SPOON.
  7. FRY THE CHANA ON HIGH HEAT WITHOUT STIRRING.
  8. ONCE FRIED UNTIL CRISP REMOVE THEM TO A PAPER TOWEL LINED PLATE.SIMILARLY REPEAT AND FRY THE REST.
  9. TO A SAUCE PAN ADD 2 TBSP OF OIL AND HEAT ON MEDIUM.
  10. ONCE OIL IS HOT ADD A TBSP OF CHOPPED GARLIC AND SAUTE UNTIL AROMATIC.
  11. LATER ADD 1/4CUP OF CHOPPED ONIONS AND 2TBSP OF SCALLIONS(ONLY THE WHITE PART)AND SAUTE FOR A MINUTE
  12. NEXT STIR IN 2TBSP OF EACH, CHOPPED YELLOW AND RED PEPPERS.
  13. STIR AND SIMMER FOR A MINUTE UNTIL THEY SOFTEN A BIT.
  14. NOW ADD A TSP OF SALT OR TO TASTE.
  15. FOLLOWED BY 1TBSP SOY SAUCE,1TBSP VINEGAR AND A TSP SUGAR.
  16. NEXT STIR IN 2TBSP OF RED CHILLI SAUCE.
  17. STIR WELL AND SIMMER FOR A MINUTE.
  18. PREPARE A SLURRY OF 2 TSP CORN FLOUR AND 1/4 CUP WATER. ADD IT TO THE PAN.STIR WELL TO COMBINE.
  19. NOW SQUEEZE IN COUPLE OF TBSP OF KETCHUP AND SPRINKLE A TSP OF POWDERED WHITE PEPPER.
  20. MIX WELL AND COOK UNTIL SLIGHTLY THICK.
  21. ADD THE FRIED CRISPY KABULI CHANA.
  22. MIX WELL TO COMBINE, THE FRIED CHANA WITH PREPARED CHILLI.
  23. ONCE ITS COMBINED SIMMER FOR A MINUTE AND SPRINKLE SOME CHOPPED SCALLIONS.TURN OFF THE HEAT.

Reviews for Kabuli Chana chili (2)

Shelly Sharma6 months ago

Thanks for sharing this recipe.
Reply

Ashu Chadha6 months ago

I will also try it
Reply
Swapna Sunil
6 months ago
Thankyou, please and keep me posted if possible !