For the final day under Deep Fried Love, I have a Tea time Snack to munch on! This is a recipe that Amma got from a TV show. Kabuli Channa is often made as Sundal apart from being made as a side dish for Poori. So one of those days when it was being soaked, she thought this snack will be a good one to try!
I have similar masala fried snacks made with peanuts. These Masala Peanuts are our most favorite one, another version of Masala peanut is no harm to have and finally a baked version of the same as well. On the same lines, these masala channa is deep fried with spice powders for a chunky bite.
The process is little lengthy if you consider the amount involved in soaking and drying it up. However the final end result is a great one to munch on! I hope you enjoyed these deep fried dishes as much as I had making them!
Fried Masala Chana
Ingredients Needed:
Kabuli Chana - 1 cup
Oil for Deep frying
Salt to taste
Besan / Fried Gram flour - 3 -4 tbsp
Rice flour - 2 tbsp
Red chili powder -1 tsp
coriander powder - 1 tsp
Turmeric powder a pinch
Amchoor powder - 1/4 tsp
Garam masala - 1/4 tsp
Lemon juice few drops.
How to make Fried Masala Chana
Wash and soak the dried Kabuli chana overnight. Next day, change the water couple of times and drain it well. Shade dry the chana over muslin cloth for nearly 6 -7 hrs or until the chana is completely dried.
When you are ready to deep fry, take the chana in a bowl, add all the ingredients. Sprinkle water and mix together. The flour and the spices should coat the chana nicely. Finally add lemon juice and combine everything well again.
Heat a kadai with oil, when the oil is hot, drop in the channa and cook on all sides till its done.
Drain on to a kitchen towel using a slotted spatula.
Ingredients Needed:
Kabuli Chana - 1 cup
Oil for Deep frying
Salt to taste
Besan / Fried Gram flour - 3 -4 tbsp
Rice flour - 2 tbsp
Red chili powder -1 tsp
coriander powder - 1 tsp
Turmeric powder a pinch
Amchoor powder - 1/4 tsp
Garam masala - 1/4 tsp
Lemon juice few drops.
How to make Fried Masala Chana
Wash and soak the dried Kabuli chana overnight. Next day, change the water couple of times and drain it well. Shade dry the chana over muslin cloth for nearly 6 -7 hrs or until the chana is completely dried.
When you are ready to deep fry, take the chana in a bowl, add all the ingredients. Sprinkle water and mix together. The flour and the spices should coat the chana nicely. Finally add lemon juice and combine everything well again.
Heat a kadai with oil, when the oil is hot, drop in the channa and cook on all sides till its done.
Drain on to a kitchen towel using a slotted spatula.
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