Soak the chana in water for 6-7 hours or until they double in volume.
Once the chana is ready, add them into the pressure cooker along with the water and salt.
Cook the chana over high heat for about 5 whistles, after that lower the flame and cook for further 5 minutes. Once done allow the pressure cooker to naturally cool down.
Once done strain the chana, reserve the water, it can be used in other recipes.
Transfer the chana in a large mixing bowl, add 4-7 tbsp of cornflour and coat the chana, by tossing it.
Once done transfer the chana to another large mixing bowl. Sprinkle 2-3 tbsp of water and toss the chana.
Repeat the same process, of coating the chana with 4-5 tbsp of corn flour. Coat the chana the second time.
In a deep frying pan, heat the oil on high flame. Add the chana in batches. Deep fry them for 30 seconds, do not stir them before that, or they will break.
Fry until they are golden brown and crunchy. Follow the same procedure for the remaining chana. Remove on a kitchen towel or a perforated plate.
For Sauce
Heat up a pan and add the oil, add green chili, garlic and onion, cook for 20 seconds. Add the capsicum and cook further for 1 minute.
Next add the seasoning, salt, black pepper and sugar, cook for 30 seconds.
Add vinegar, ketchup, soya sauce and chili sauce. Give it a good stir and cook for 2 minutes over high heat. Add spring onions green.
Pour water and continue to cook the sauce for few more minutes.
Make slurry, by combining corn flour and water. Add it to the sauce little at a time; depending on the thickness you wish for the sauce.
Turn off the flame and add the chana, coat the chana with the sauce.
For Serving
Sprinkle spring onions green and Serve the delicious Chilli Chana hot.
Recipe Notes :
You can use frozen chole.
Do not fry the chana over low heat, or else the chana will dry up in the centre.
Do not discard the boiled water from the chana, this is very nutritional and can be used in preparing whipped cream, macrons or even meringue.
