Chana Garlic Koliwada Recipe | Quick Snacks | Pudina Anardana Hara Pyaaz Chutney | Chef Sanjyot Keer

Full written recipe for Chana Garlic Koliwada

For pudina, anardana aur hare pyaaz ki chutney
Ingredients:
• Fresh Pudina 1 cup (packed)
• Fresh Coriander ½ cup (packed)
• Spring onion greens 1/3rd cup
• Less spicy green chillies 7-8 nos.
• Spring onion bulbs 1/4th cup
• Ginger ½ inch
• Garlic 1-2 cloves
• Jaggery 1 tbsp
• Black salt 1 tsp
• Anardana powder 2 tsp
• Salt to taste
• Ice cubes 1-2 nos.
• Water as required
Methods:
• Add all the ingredients in a mixer grinder and grind to a fine chutney, keep it chilled in the refrigerator.

For chana koliwada
Ingredients:
For boiling chole
• Chole (soaked) 1.5 cups
• Bay leaf 1 no.
• Salt to taste
• Baking soda 1 tsp
• Water as required
For the marinade:
• Sarson ka tel (mustard oil) oil 1 tbsp
• Powdered spices:
1. Kashmiri Lal mirch powder 2 tbsp
2. Dhaniya powder 1 tbsp
3. Haldi powder ½ tsp
4. Garam masala 1 tsp
5. Ajwain 1 tsp
6. Amchur powder 1 tsp
7. Kala Namak 1 tsp
• Green chilli paste 2 tsp
• Ginger garlic paste 1 tbsp
• Red chilli paste 1 tbsp (optional)
• Salt to taste
• Black pepper a pinch
• Cornflour ½ cup
• Refined flour 1/4th cup
• Besan 2 tbsp
• Oil for frying
• Garlic cloves 10-12 nos. (with skin)
Assembly:
• Fresh coriander
• Green chillies
• Onions
• Chaat masala
• Red chilli powder
• Lemon juice
Methods:
• For boiling chickpea, Add the soaked chick pea (chole) in a pressure cooker, along with, bay leaf, salt to taste & baking soda, add water 1 inch above and pressure cook for 2 whistle or until the chick peas are cooked.
• Let the cooker depressurize to open the lid. Check whether the chickpeas are cooked, if not, pressure cook for 1-2 whistle accordingly.
• Drain the chick pea, and allow it to cool down.
• Take a separate mixing bowl and add mustard oi land red chilli powder, mix well to bleed its natural red colour. Further add the remaining ingredients of the marinade and coat well.
• Heat oil for frying, deep fry the coated cooked chana in hot oil on medium high heat until crisp and golden brown.
• Now also apply the leftover masala to few garlic cloves and deep fry them briefly in hot oil.
• Sere them hot and crispy along with some chutney or else you can some them by mixing it with ingredients, like fresh coriander, green chillies, onions, chaat masala, red chilli powder and lemon juice, mix well and serve them immediately.

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