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chilli chana recipe

chana manchurian or chana chilli recipe
Prep Time15 mins
Cook Time40 mins
soaking chana5 hrs
Total Time55 mins
Course: Side Dish, Starters
Cuisine: Indian
Keyword: chana recipes, veg starters
Servings: 4 servings
Author: Jinoo Jayakrishnan
Pin Recipe


to make chana crisps

  • 1.5 cups chana - soaked overnight
  • 1/8 tsp turmeric powder
  • 4+2 tbsp corn flour
  • salt to taste
  • 1/2 tsp chilli powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp rice flour

to make sauce

  • 3 tbsp oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1/2 tsp chopped green chilli
  • 1/2 cup chopped onions
  • 2 tbsp bell peppers
  • 1.5 tbsp chopped spring onions
  • salt to taste
  • 1/2 tsp chilli powder
  • 1/2 tsp sugar
  • 2 tbsp tomato sauce
  • 1/4 tsp soya sauce
  • 2-3 drops vinegar
  • 1/8 cup water
  • 2 tsp corn flour


  • 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.