Ingredients:
250 gms chana (chickpea)
200 grams besan (gramflour)
2 tsp chilli powder
1 tsp turmeric powder
2 tsp jeera powder
2 tsp dhaniya powder
½ tsp garam masala
1 tsp chaat masala
½ tsp amchur
Oil for frying
Salt to taste
Procedure:
Add all the masalas and salt to the besan. Mix well. Add water and make a thick batter.
In the meanwhile heat some oil in a pan.
Once it’s ready for cooking, dip the chickpeas in the batter and deep fry them until golden brown.
Use tissue paper to remove excess oil. Store it in an airtight container.
Team up your evening tea with a fistful of masala chana.
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