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)

Shelflife: 2 weeks (without seasoning)