I found the inspiration to this recipe in a very unexpected place the Willingdon Gymkhana in Santa Cruz, Mumbai. This old club is for members only and my Uncle Aunt wanted to take us out for dinner there when we visited last year. When we visited Bangalore, Goa and finally Mumbai, I was determined to go to places that were recommended to find great new recipes and inspirations. I never in a million years expected to find them in the gymkhana! My aunt ordered salt and pepper Chana to start with our drinks. I had visions of bland Chana dressed simple with salt and pepper. What we got was this glorious almost crunchy chana tossed in a Chinese style sauce. I know they werent about to share the recipe with me so I analyzed it and recipe tested till I was happy with it. I also renamed the recipe and the former name does not do this justice.
|Canned chickpeas||540 Milliliter|
|Slurry||2 Tablespoon (Corn starch slurry)|
|Peanut oil||3 Tablespoon|
|Spring onion bulbs||2 (1/2 cup finely diced spring onion bulbs)|
|Sliced green chilies||1/4 Cup (4 tbs)|
|Minced garlic||1/4 Cup (4 tbs)|
|Spring onion||1/2 Cup (8 tbs)|
|Soya sauce||3 Tablespoon|
|Chilli paste/Sambal oelek chili paste||3 Tablespoon|
|Green pepper||1/2 Cup (8 tbs)|
|Chopped coriander||1/4 Cup (4 tbs)|
1. Drain the chickpeas till dry and then roast in a preheated oven at 350 for 20 mins.
2. Make a thick slurry and immerse the chana in batches and deep fry in hot oil.
3. In a wok add the oil and saute the spring onion bulbs, green chillies and garlic.
4. Add the soya sauce, chilli paste, pepper and mix well.
5. Add the chana and toss well to coat.
6. Add the green pepper.
7. When cooled down add the freshly chopped coriander and serve.