Garlic Lover’s Special! Tandoori Lassan Chana Crunch Dhaba Style

Описание: Dhaba wali feel, tandoori flavours and full-on garlic punch! 🔥🧄
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This Tandoori Lassan Chana Crunch – Dhaba Style is a super crispy, chatakdaar snack made with kabuli chana, coated in makai atta, rice flour and desi spices, then deep-fried till golden and crunchy. Finished with fried garlic and chaat masala – every bite is spicy, crunchy and addictive.
Perfect for tea-time, starters, parties and especially Ramadan Iftar – quick to make, budget-friendly and full of flavour. Serve it hot and watch everyone ask for more! 😍✨

Tandoori Lassan Chana Crunch – Dhaba Style
Ingredients:
Kabuli Chana – 250 gms (soaked overnight & pressure cooked with salt, 2–3 whistles)
Makai Atta or Besan – 4 tbsp
Rice Flour – 3 tbsp
Salt – 1 tsp
Chaat Masala – 1 tsp
Black Pepper Powder – 1 tsp
Red Chilli Flakes – 1 tsp
Green Food Colour – ½ tsp
Tandoori Masala – 2 tsp
Water – as needed
Whole Garlic (with skin) – as required
Oil – for deep frying
Extra Chaat Masala – for topping
Method:
In a bowl, add makai atta/besan, rice flour, salt, chaat masala, black pepper, chilli flakes, green food colour and tandoori masala.
Add water little by little and make a medium-thick batter. It should coat each chana well, not too thin.
Add boiled chana into the batter and mix gently so every chana is well coated.
Heat oil in a deep pan.
Slightly crush whole garlic with skin and fry in hot oil till light golden. Remove and keep aside.
In the same oil, fry coated chana in batches. Do not overcrowd.
Fry till crisp and golden. Remove on absorbent paper.
Toss hot chana with fried garlic and sprinkle chaat masala on top.
Serve Hot – Crunchy, Garlicky, Dhaba Style! 🔥🧄

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