How to make dhaba-style crispy chana koliwada at home for an evening snack

The mention of food is enough to make mouths water. Mumbai's streets offer all kinds of new dishes, and food lovers travel from far and wide to taste them. One dish served at eateries that is a favourite with everyone is chana koliwada.

People order chana koliwada as a side snack with drinks at eateries and dhabas. Whenever you crave something crunchy and tangy, you can make it at home. There is no need to buy it from the market every time. It comes together quickly with very few ingredients.

Kabuli chana (chickpeas) is very good for the body. At snack time, or when children want something tangy, serve chana koliwada made this way instead of bringing home market food.

The ingredients are: kabuli chana, mustard oil, turmeric, red chilli powder, salt, coriander-cumin powder, ginger-garlic paste, cornflour, gram flour (besan), garlic cloves and green chillies.

First, take a bowl of kabuli chana and soak it a day ahead. The next day, once the chickpeas have soaked, drain the water.

Put the soaked chickpeas in a pressure cooker. Add salt to taste and water as needed, close the lid and let it go for 2 or 3 whistles.

Next, take mustard oil in a bowl. Add turmeric, coriander powder, cumin powder, red chilli powder, salt to taste and a paste of ginger, garlic and green chilli, and mix the spices well.

Then add cornflour and gram flour to the spices and make a paste. Add only one or one and a half spoons of cornflour while making the paste, no more.

Add the boiled chickpeas to the prepared spice mix and mix gently. Take care not to add too much water to the mixture.

Now heat oil in a pan. Gently slip the chickpeas into the oil, add the garlic cloves, and fry the chickpeas on a low flame.

That is it: dhaba-style crispy chana koliwada is ready. It is also eaten as a side snack with drinks.