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Here comes the most-awaited rainy season! It is the time to enjoy fried snacks. So, why not devour a home-made deep-fried snack meal called, Koliwada. Perfect masala-fried munchies made with the goodness of protein-rich chickpeas and magical blend of spices. Masala Chickpea Koliwada contributes extra features to your lovely tea-time in such a way, emphasizing its own taste. Chickpeas are first boiled and then tossed with a flattered blend of spices. The spicy masala is bound by the egg white, which has its own sidekick. Rice flour and corn flour brings the right amount of crunch. The snack provides the perfect complement to gentle and soothing rains.
Koliwada is derived from Kolis (fishermen in India), in the Maharashtra region, which is a term for a colony of fishermen. In Mumbai and the surrounding areas, it is a highly well-liked meal. Kabuli Chana Koliwada is a vegetarian version of the original and very famous fish Koliwada. The "Koliwada Fish Fry" flavour revolution was started by the original proprietors, who were the actual pioneers who made it a favourite on a national and international scale. This recipe is a must-try at home thanks to the many spices and a dash of red chilli.
Prep time : 4-5 hours
Cooking time : 20-25 minutes
Servings : 2 bowls
Ingredients
- 200 gm Chickpeas (Kabuli Chana)
- Water, as required
- Salt, as per taste
- ½ tsp Chaat Masala
- ½ tsp Coriander powder
- ½ tsp Caraway/Ajwain powder
- ½ tsp Cumin Powder
- ½ tsp White Pepper
- ½ tsp Red Chilli powder
- Food colour (optional)
- 1 tbsp Ginger-Garlic, Green Chilli paste
- Egg white from 1 egg
- ½ cup Cornflour
- ½ cup Rice Flour
- 10-12 Garlic cloves
- 3 tbsp Oil - for frying
Method:
- Clean, wash and rinse the chickpeas. Soak them in enough water for 4 hours or overnight
- Transfer the chickpeas into the pressure cooker. Add salt as per taste
- Boil the chickpeas for 3-4 whistles or until turned tender and soft. Drain excess water.
- Move the boiled chickpeas in a large mixing bowl
- Add in the aromatic spices – chaat masala, coriander powder, ajwain powder, cumin powder, white pepper, and red chilli powder. Food colour can also be added. Mix thoroughly
- Now, add a spoonful of ginger-garlic and green chilli paste. And combine well
- Add the egg white and mix again
- In a bowl, combine rice flour and corn flour in equal proportions to form a mix
- Add in the cornflour and rice flour mix, little by little until the chickpeas get totally covered. Mix properly and evenly
- Keep tossing and mixing
- In a heavy-bottomed vessel, heat enough oil and deep-fry the coated chickpeas in different batches. Keep tossing and turning the chickpeas until they turn reddish-brown
- Drain the oil and put the Chickpea Koliwada on a serving plate
- Now, deep-fry the garlic gloves in the same oil till they become golden-brown. Drain oil.
- Decorate the Chickpea Koliwada with fried Garlic cloves on top
- Serve along with masala tea
Prepare these Kabuli Koliwada for it is a wonderful accompaniment to tea, coffee, or night-time hunger pangs. Both of them complement each other with utterly aromatic and spicy flavours. It is best consumed during cosy rains. So, spend some time in the kitchen preparing yourselves a bowl of crunchy treats.
