Soak chickpeas overnight or 6-8 hours.Pressure cook them for 4 whistles with 1/2 tsp salt and 1/4th tsp baking soda till soft but not mushy.Strain water from chickpeas and use it in other curries.Smear cornflour and rice flour over chana and double coat them again.This ensures a crispy outer crust and soft at the core.Heat oil and fry chickpeas till golden brown.
Drain excess oil in a strainer.Remove excess oil.Drizzle 1 tbsp oil in a nonstick pan.Sprinkle minced garlic and fry till golden brown.Add chopped green chilli and fry.Also add chopped capsicum, tomato sauce and finely chopped onions.Fry for few minutes.Add soya sauce,green or red chill sauce,salt and lightly fry.Add the chickpeas and 1/4 th cup water.Toss all till well coated. Make a slurry of 1 tbsp cornflour and mix in the chickpeas.Toss well.Garnish with chopped coriander and serve.
