Delicious Chana Koliwada: A Crispy Chickpea Snack Recipe
Chana Koliwada Recipe
Chickpeas, often used in dishes like *chole* or *chaat*, can be creatively transformed into a delightful snack known as Chana Koliwada. This dish is characterized by its crunchy outer layer and soft interior. A blend of ginger, garlic, and green chilies provides a spicy flavor, while a mixture of gram flour (*besan*) and cornflour creates a crispy texture when fried. Pairing it with fried garlic and green chilies elevates the taste, making it an ideal snack for tea time, family gatherings, or entertaining guests who enjoy savory treats. For quicker preparation, ensure the chickpeas are pre-boiled.
If starting with dried chickpeas, remember to factor in the soaking and boiling time. To achieve the perfect texture, cook the chickpeas until tender, ensuring they are well-drained to avoid excess moisture that could prevent the batter from sticking and cause oil splatter during frying.
Ingredient Adjustments
For a home-cooked batch, begin with approximately two cups of boiled chickpeas. Prepare the coating with two tablespoons of gram flour (*besan*) and three to four tablespoons of cornflour (use white cornstarch, not yellow cornmeal). You will also need one tablespoon of ginger-garlic-green chili paste, mustard oil, turmeric, coriander, cumin, red chili powder, and salt. Additionally, have garlic cloves, green chilies, and oil ready for frying. Adjust the coating ingredients gradually based on the moisture of the chickpeas.
Soaking the Chickpeas
Sort and rinse the chickpeas, then soak them in ample water for six to eight hours or overnight. Ensure they are fully submerged, even as they swell. In warmer climates, refrigerate the soaking container. After soaking, drain and rinse the chickpeas, then cook them in a pressure cooker with fresh water and a pinch of salt. Avoid relying solely on a specific number of whistles, as cooking times can vary based on chickpea variety and pressure cooker type. Only open the lid once the pressure has naturally released.
Cooking the Chickpeas
The chickpeas should be tender but intact. Test their doneness by pressing one; it should yield easily without crumbling. If they are too firm, the dish will be unappetizing, while overcooked chickpeas may disintegrate when spices are added. After cooking, drain the chickpeas and let them dry on a plate or cloth to remove surface moisture, which is crucial for achieving a crispy coating.
Preparing the Spice Mixture
In a large bowl, combine one to two teaspoons of mustard oil with the ginger-garlic-green chili paste. Add a pinch of turmeric, half a teaspoon each of coriander and cumin powder, and red chili powder to taste. Adjust salt carefully, as it was added during boiling. Mix thoroughly.
Making the Coating
Incorporate the gram flour and cornflour into the spice mixture. Gradually add water to form a thick paste, starting with a small amount since the ginger-garlic paste contains moisture. The coating should adhere to the chickpeas without clumping. If too thin, it may separate in hot oil; if too dry, it won't coat evenly. Test with a few chickpeas before adding the rest.
Coating the Chickpeas
Gently mix the boiled, dried chickpeas into the paste, ensuring each one is evenly coated without mashing them. If they clump together, carefully separate them. If the mixture is too wet, add a bit more cornflour gradually. Avoid letting the coated chickpeas sit for too long before frying.
Frying the Chickpeas
Heat oil in a pan and test its readiness by adding a small portion of the mixture; it should rise slowly with bubbles forming around it. Avoid smoking oil. Fry the chickpeas in small batches, refraining from stirring immediately. Once the coating sets, gently separate them with a slotted spoon. Fry until crispy, being cautious not to overcrowd the pan, as this can lower the oil temperature and cause sticking. Once done, remove the chickpeas and let excess oil drain.