Crispy Chickpea Recipe- Indo-Chinese Chilli Garlic Bites

Last Updated on 2 months by Neha Deshmukh

Crispy Chickpea Recipe: Indo-Chinese Chilli Garlic Bites

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be a delightful fusion of Indian flavours and Chinese cooking techniques? Even better! I stumbled upon this Crispy Chickpea recipe a few years ago, and it’s been a total hit ever since – perfect for parties, movie nights, or just when you’re craving something seriously tasty. It’s quick, easy, and unbelievably addictive. Let’s get cooking!

Why You’ll Love This Recipe

This Indo-Chinese Chilli Garlic Chickpea recipe is a winner for so many reasons. First off, it’s ready in under 30 minutes – perfect when you need a quick appetizer. The chickpeas get wonderfully crispy, and the sweet, sour, and spicy sauce is just chef’s kiss. Plus, it’s a fantastic way to use up leftover boiled chickpeas. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up these flavour bombs:

• 1 cup chickpea (soaked & boiled) – about 160g
• ¼ tsp Kashmiri red chilli powder – for that beautiful colour!
• ½ tsp salt
• ¼ cup corn flour – about 30g, this is key for crispiness
• 2 tsp oil – for deep frying
• 2 garlic cloves (finely chopped)
• 1 inch ginger (finely chopped)
• 2 green chilli (slit) – adjust to your spice preference!
• 4 tbsp spring onions (chopped) – keep some aside for garnish
• ¼ cup onion (petals)
• 8 capsicum cubes (red & green) – a mix looks so pretty!
• 1 tsp chilli sauce
• 2 tbsp tomato sauce
• 2 tbsp vinegar
• ¼ tsp pepper (crushed)
• 2 tbsp soy sauce
• ¼ tsp sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make all the difference:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the chickpeas a gorgeous red hue and a lovely, mild heat. It’s different from regular chilli powder, which can be overpowering.
• Capsicum Colours: I love using both red and green capsicum – it adds a visual appeal and a slightly different flavour. Feel free to use yellow or orange too!
• Indo-Chinese Fusion: This recipe is a perfect example of how beautifully Indian and Chinese flavours can come together. The use of soy sauce, vinegar, and chilli sauce alongside ginger and garlic creates a unique and delicious taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s coat those chickpeas. In a bowl, mix the soaked and boiled chickpeas with the Kashmiri red chilli powder, salt, and corn flour. Make sure they’re evenly coated – this is what gives them that amazing crunch.
2. Heat up your oil for deep frying. It should be nice and hot, but not smoking. Carefully drop the coated chickpeas into the oil and fry until they’re golden brown and crispy. This usually takes about 3-5 minutes.
3. Once they’re golden, remove the chickpeas with a slotted spoon and drain them on paper towels to get rid of any excess oil.
4. Now for the sauce! Heat a little oil in a pan. Add the finely chopped garlic, ginger, and slit green chillies. Sauté for about a minute until fragrant.
5. Toss in the onion petals and capsicum cubes. Stir-fry for another 2 minutes, until they’re slightly tender but still have a bit of a bite.
6. Time for the flavour explosion! Add the chilli sauce, tomato sauce, vinegar, soy sauce, crushed pepper, sugar, and salt. Stir well and cook until the sauce thickens slightly.
7. Finally, add the fried chickpeas and the remaining chopped spring onions. Toss everything together until the chickpeas are evenly coated in that glorious sauce.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying: Fry the chickpeas in batches to ensure they get crispy all over.
• Taste as you go: Adjust the amount of chilli sauce, vinegar, and sugar to your liking.
• High Heat is Key: For a good stir-fry, make sure your pan is hot before adding the ingredients.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chilli sauce and soy sauce to ensure they don’t contain any hidden animal products.
• Gluten-Free Adaptation: Use a gluten-free soy sauce (tamari is a great option).
• Spice Level Adjustment:
  • Mild: Reduce the amount of green chillies and crushed pepper.
  • Medium: Use the recipe as is.
  • Hot: Add an extra green chilli or a pinch of cayenne pepper.
• Festival Adaptation: These make a fantastic appetizer for New Year’s Eve or any celebration! My family always requests them.

Serving Suggestions

These Crispy Chickpea bites are amazing on their own as a snack. But they also pair beautifully with:

• Fried rice
• Noodles
• As a side dish with your favourite Indian curry

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. They might lose a little of their crispiness, but they’ll still be delicious. You can reheat them in a pan or in the oven to crisp them up again.

FAQs

Let’s answer some common questions:

1. Can I use dried chickpeas instead of canned? What’s the soaking time?

Absolutely! You’ll need to soak the dried chickpeas for at least 8 hours, or preferably overnight. Then, boil them until they’re tender but still hold their shape.

2. What’s the best way to get the chickpeas extra crispy?

Make sure the chickpeas are completely dry before coating them in corn flour. Also, don’t overcrowd the pan when frying, and use hot oil.

3. Can I adjust the sweetness/sourness in the sauce?

Definitely! Feel free to add more sugar for sweetness or more vinegar for sourness. Taste as you go and adjust to your preference.

4. What kind of oil is best for deep frying and for the stir-fry?

For deep frying, peanut oil or vegetable oil work well. For the stir-fry, you can use any neutral-flavoured oil like canola or sunflower oil.

5. Can this be made in an Air Fryer?

Yes! You can air fry the coated chickpeas at 180°C (350°F) for about 10-12 minutes, flipping halfway through.

6. How can I make this ahead of time?

You can fry the chickpeas ahead of time and store them in an airtight container. Then, just make the sauce and toss everything together when you’re ready to serve.

Enjoy making (and eating!) these Crispy Chickpea bites. I hope they become a favourite in your kitchen too! Let me know in the comments how they turn out for you. Happy cooking!