Chickpeas, also known as chana, are a nutritious food that is frequently eaten in a variety of dishes. For a crispy snack, some people like it roasted, while others soak it overnight to make digestion ...

Boil it with the soaked chana & a little salt for an hour. Then, discard the potli & preserve the water. In a bowl, mix all the dry spices: cumin powder, fennel powder, anardana, amchur, coriander ...

Pre-soak Kala chana overnight or for at least 6 to 8 hrs. Wash it 2-3 times with water. Pressure cook the chana with water, anardana powder, and salt for 20-25 minutes. Once done, strain the chana.