Fried Chana Masala | Chickpea Manchurian Style | Chole Masala | with step by step photos and video. An extremely flavorsome and tasty masala recipe, where the chickpeas are marinated & fried separately and further added with the masala. A different side dish that stands out for parathas, appam, naan or chapathis.
The masala used here is a combination of Indian and Chinese spices which make it look like a manchurian style Indo-Chinese dish.
What is a chana or chickpea masala?
Chana Masala, a popular Indian dish of white chickpeas in a spicy gravy. In North India, this dish is called ‘chole masala,’ or simply ‘chole’. No matter what you call it, this is a tasty vegetarian curry dish that you should definitely try making yourself! Chana is the Hindi word and chole is the Punjabi word for chickpeas.
There are many variations of chickpea curries made in Indian cuisine. Few more delicious variations you can try are:
- Chana | Chole | Chickpea Masala Using Base Curry Masala
- Chana | Chickpea Masala Punjabi Style
How to use chickpeas?
Before preparing chana or chickpea masala, we have to soak chana/chickpeas in water for a min of 8 hrs or overnight. Keep in mind to add enough water to take into account that the chickpeas increase in size during soaking. After they have soaked, later drain all the water and again rinse the soaked chickpeas in fresh water for a couple of times before pressure cooking.
I prefer my chana masala served with a poori or roti. Some great options are: parathas, appam, naan or chapathis.
How to make Fried Chana Masala | Chickpea Manchurian Style?
Fried Chana Masala | Chickpea Manchurian Style | Chole Masala | with step by step photos and video. With the boredom of doing the same style of chana masala, I tried this indo chinese version of chickpea masala which stood out extremely delicious. The recipe calls for the marination of boiled chickpeas, which are further fried and mixed with a delicious masala prepared on-hand, exactly similar to the manchurian style. Do try this flavorful version of chickpea masala.
Additionally, do kindly, check out my appam varieties in the links below.
Fried Chana Masala | Chickpea Manchurian StyleCourse: SidesCuisine: IndianDifficulty: Medium
Fried Chana Masala | Chickpea Manchurian Style |. with step by step photos and video. An extremely flavorsome and tasty masala recipe, where the chickpeas are marinated & fried separately and further added with the masala.
- Pressure Cooking
1 cup Chana/Chickpea
21/2 to 3 cup Water
Salt for Chickpeas
21/2 tbsp Maida
1 tbsp Corn Flour
2 tsp Kashmiri Chilli Powder
1 tsp Garlic Powder
1 tbsp Ketchup
- Manchurian Masala
3 tbsp Oil
1/2 tsp Fennel Seeds
1/2 tsp cumin Seeds
1 Medium Sized Onion
3 Garlic and 1/2 ” inch Ginger Crushed
1/4 tsp Turmeric Powder
1 tsp Chilly Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Fennel powder
1 tbsp Tomato Puree/1 Small Tomato
1/2 tsp Chicken Masala
Salt as required
3/4 to 1 cup water
- Firstly, wash and take 1 cup of chickpeas in a bowl. Soak them overnight or for 8 to 9 hours in 3 cups of water.
- Drain off the water and add the soaked chickpeas in a pressure cooker along with 21/2 to 3 cups of water and salt.
- Pressure cook until it is 95% done. I pressure cooked for 6 to 7 whistles over a medium flame.
- Drain and collect the excess water, if there is any and keep it aside.
- Allow the chickpeas to cool down.
- Marinate the cooked chickpeas with 21/2 tbsp Maida, 1 tbsp Corn Flour, 2 tsp Kashmiri Chilli Powder, 1 tsp Garlic Powder and 1 tbsp Ketchup.
- Add 3 tbsp oil to a hot pan. Add the marinated chickpeas in batches and fry them for 2 to 3 minutes over a high flame.
- Once done, drain off from hot oil and keep it aside.
- Into the same oil, crackle 1/2 tsp Fennel Seeds and 1/2 tsp cumin Seeds.
- Followed by 1 medium sized onion finely cut. Saute until the color of onion changes to golden.
- Then add 3 garlic and 1/2″ ginger crushed and some fresh curry leaves. Saute for 30 seconds.
- Now add in 1/4 tsp Turmeric Powder, 1 tsp Chilly Powder, 1 tsp Coriander Powder, 1/2 tsp Garam Masala, 1/2 tsp Fennel powder, 1 tbsp Tomato Puree/1 Small Tomato, 1/2 tsp Chicken Masala and Salt as required for masala.
- Mix them well and roast the masalas for 30 seconds.
- Then, add the drained water kept aside along with 3/4 to 1 cup of water.
- Mix and allow it to boil.
- Now add in the fried chickpeas kept aside.
- Coat them well with the masala. Cover & cook for 1 minute over a low flame.
- Finely add some coriander leaves and switch off the burner. Serve with any paratta or rotis of your choice.
- Do soak the chickpeas in water for at least 8 hrs before cooking them.
- Adjust the water level as per the consistency required by you.