Bhiwandi Chana

So isnt this the must order dish whenever u go to a dhaba? Lets now enjoy the same at our ghar da dhaba😋

Soak 250 gm chickpeas(kabuli chana/choley )over night and boil in pressure cooker with enough water to soak the chana ,salt and a pinch of baking soda. Pressure cook on high heat till first whistle and low heat for about 8 mins. Strain and let cool.
In a grinder … grind 1 tbsp garlic paste 1 tsp ginger paste ,1 greenchilli , 3 kashmiri red chilli , 1 tbsp tandoori masala, 1 tsp white pepper powder, 2 tbsp chilli sauce , 1 tbsp soya sauce, 1 tsp vinager , 1 tsp chat masala powder , 2 tsp red chilli powder , 1 pinch red colour,1 tbsp shezwan sauce ans salt to taste. Grind all to a fine paste . Marinate the chana with this paste for 1-2 hrs.
In a bowl mix 3 tbsp each of , maida aata , chana aata , rice flour , cornflour .

Put the marinated chana in a big thaal . (This way it will be easy to toss the flours) add 2 tbsp flour mix at a time and toss the chanas . In the end you have to make sure each chana is coated and is separate from each other. (Many ppl complain that when they make dhaba chana the chanas stick together and its a big task to add 1 chana at a time to fry… so guys this is the solution to all your dhaba chana related prob🤣🙈) Ps. You have to toss the flour just b4 frying or the masalas will leave moisture causing the flours to get sticky .

Now deep fry 15-20 cloves of garlic (just twist each clove a little and then fry this way the garlic will get cooked nicely and flavour the oil a little to give more taste to the chanas ) then fry the chanas 1-2 fists at a time on high heat till golden n crisp😋 sprinkle n toss some chat masala

For the sauce … in a small vessel take 2 tbsp shezwan sauce , 4 tbsp tomato ketchup . Heat and mix slurry of 2 tsp cornflour mixed in 1 cup water . Add a pinch of salt and let cook till thick and glossy.
Serve the chana and garlic along with this sauce and let the complements pour in😇😇