In addition, chickpeas can come in many different shapes and sizes: dried, canned, or pre-cooked are only some of the ways in ...

Pre-soak Kala chana overnight or for at least 6 to 8 hrs. Wash it 2-3 times with water. Pressure cook the chana with water, anardana powder, and salt for 20-25 minutes. Once done, strain the chana.

If buying dried chickpeas, look for firm examples with a uniform beige colour. Choose canned chickpeas stored in water, rather than brine. Dried chickpeas can be stored in a cool, dark place for ...

Lightly smash each piece of chana and then deep fry until golden and crispy. 3. Lightly smash each garlic piece too and deep dry separately until golden and crispy. 4. Mix both the ingredients in a ...