• soak the chana overnight. drain and pressure cook with water and turmeric powder for 4-5 whistles. 
• open, drain the excess water. let it cool completely. 
• take it in a bowl and add 4 tbsp corn flour, salt and toss it well. 
• further add chilli powder, onion powder, garlic powder and few drops of water. toss it again. 
• finally add 2 tbsp corn flour and rice flour. toss again to get it well coated. 
• drop the well coated chana in medium hot oil. fry until slightly brown. 
• drain it to a paper towel. keep it aside until use. 

to make sauce

• heat oil in a pan, add chopped garlic, chopped ginger, chopped green chilli. mix well. 
• further add chopped onions, chopped capsicum and chopped spring onions. 
• fry until transparent. 
• add salt, chilli powder, sugar and fry for few seconds. 
• further add tomato sauce, vinegar and soya sauce. 
• mix well. fry for a couple of seconds and add water. 
• make the corn slurry by mixing few drops of water to 2 tsp corn flour. 
• add the slurry to the sauce and keep stirring until saucy. 
• drop the fried chickpeas to it and gently mix it with the sauce. 
• serve hot and fresh.