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Craving a Crispy Snack? Make Chana Koliwada at Home with This Easy Recipe!
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News18•03-10-2026, 18:56
Craving a Crispy Snack? Make Chana Koliwada at Home with This Easy Recipe!
- •To make Chana Koliwada, soak chickpeas for 6-8 hours or overnight, then boil with salt for 2-3 whistles until soft but not mushy.
- •Prepare a spicy coating with mustard oil, turmeric, coriander, cumin, red chili powder, ginger-garlic-green chili paste, and salt.
- •Add cornflour and gram flour to the spice mixture to form a thick paste, ensuring it's not too thin for proper coating.
- •Gently coat the cooled, well-drained chickpeas with the spice mixture, ensuring every chickpea is covered.
- •Fry the coated chickpeas on medium heat until golden and crispy, enhancing flavor with fried garlic cloves and green chilies.
Key Questions Answered
To make Chana Koliwada, you need a bowl of chickpeas, gram flour, cornflour, mustard oil, a blend of spices like turmeric, coriander, cumin, and red chili powders, ginger-garlic-green chili paste, salt, and extra whole garlic cloves and green chilies for enhancement.
Thoroughly wash and soak the chickpeas in water for 6 to 8 hours or overnight. Drain the water, place them in a pressure cooker with a little water and salt, and cook for 2 to 3 whistles until soft but not completely mushy, then drain and let them cool.
Cornflour and gram flour are combined with spices and a little water to create a thick coating paste. Cornflour adds crispiness to the snack after frying, while gram flour helps the spice mixture adhere properly to the chickpeas.
