Preparation:
Wash and soak channa overnight in plenty of water and soda.
Drain and spread on thick towel to remove excess water.
With a pestle or small grinding stone, flatten each channa.
Do this by giving a small tap on the channa.
When all are done, heat oil in frying pan.
Add a handful of the flatten channa and fry till whitish and almost crisp.
Drain and put on kitchen paper to soak excess oil.
Repeat for all channa. Transfer all to a large plate.
Sprinkle salt and garam masala and toss between fingers to coat evenly.
To serve, take individual helping, add a dash of seasoning ingredients as
per taste.
Toss and serve with tea, coffee, drinks or just for munching.
Making time: 45 minutes (excluding soaking time)
Makes: 3 cups approx.
Shelflife: 2 weeks (without seasoning) |
