Chana Koliwada is a popular Indian snack made from chickpeas (chana) that are seasoned with a blend of spices and then deep-fried to a crispy texture. It is often served as an appetizer or street food, typically garnished with onions, cilantro, and a squeeze of lime for added flavor. Originating from the Koli community of Mumbai, this dish is known for its bold, savory taste and is loved for its crunchy and flavorful profile.
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On a plate, mix one tablespoon of oil, red chili powder, turmeric powder, coriander & cumin powder, and black pepper powder with one tablespoon of water.
Add boiled chole to the mix. Mix until the paste coats the chole.
Now add besan, cornflour, and a little bit of water, and mix well.
Heat oil in a deep pan or kadai until it is hot enough for frying.
Deep fry the coated chole in batches until they turn golden brown and crispy.
Remove the fried chole and place them on a paper towel to drain excess oil.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the pan while frying to maintain the oil temperature.
Serve immediately for the best crunch and flavor.
Garnish with chopped onions, cilantro, and a squeeze of lime for added freshness.
Can I use canned chickpeas instead of boiled chole?
Yes, you can use canned chickpeas. Make sure to rinse and drain them thoroughly before using.
What is the best oil for frying Chana Koliwada?
Any neutral oil like sunflower or vegetable oil works well for frying.
Can I make this recipe gluten-free?
Yes, you can substitute besan and corn flour with gluten-free flours like rice flour or chickpea flour.
How can I make this dish spicier?
You can increase the quantity of red chilly powder or add finely chopped green chilies to the mixture.
Can I bake Chana Koliwada instead of frying?
Yes, you can bake them at 400°F (200°C) until crispy, but the texture may differ slightly from the fried version.
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