Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and ...
red chilli powder, salt, lemon juice and vegetable oil in a bowl. Toss well to coat the chickpeas evenly with all the masalas. 2. In a pan, heat some oil and add the marinated chana. Roast them for ...