Indochinese has always been my favourite , but when I tried with chickpeas I never expected it to have the perfect Indochinese taste but it was indeed very delicious..
It’s a good combination with rice and rotis and even breads. Till today I had just prepared Indian cuisine with chickpeas but it tastes amazing when cooked the Indochinese way .
Checkout the detailed recepie below 👇
Preparation time: 6 hours
Cooking time: 20 mins
Serves: 5
INGREDIENTS:
*Chickpeas: 2 cups
*Plain flour: 1 cup
*Corn flour: 4 tbsp + 1 tbsp
*Red chilli powder: 1 tsp
*Ginger: 1 tsp finely chopped
*Garlic: 1 tsp finely chopped
*Green chillies: 1 tsp finely chopped
*Onions: 1 large cubed
*Bell peppers: 1 cup cubed
*Tomato sauce: 1 tbsp
*Red chilli sauce: 1 tbsp
*Soya sauce: 1 tbsp
* Salt: as required
* Spring onion green: 1 tbsp chopped
* Oil: as required
PREPARATION:
*Soak Chickpeas for 5 to 6 hours.
*Pressure cook the chickpeas for 3 whistles, drain and set aside.
*Transfer it to a bowl. Mix in plain flour, corn flour, red chilli powder and salt. Sprinkle some water and mix to coat the chickpeas well.
*Heat oil for deep frying. Deep fry the chickpeas till golden and crisp. Drain and set aside.
*Heat oil in a wok, add ginger, garlic and green chillies. Toss for a minute.
*Add cubed onions and toss on high flame.
*Add the bell peppers and toss again for couple of minutes.
*Now add the sauces and mix well.
*Prepare corn flour slurry by mixing together 1 tbsp of corn flour in 1/2 cup water and add this to the wok.
*Add the fried chickpeas. Mix well.
*Cover and cook for 5 mins.
*Finally garnish with chopped spring onion greens and it’s ready to serve.