Method: Soak the channas over night. Boil the next morning in pressure cooker for half an hour. Drain excess water and grind the channas along with coriander seeds, green chillies, ginger and garlic. Add mango powder, garam slices in water, squeeze excess water and add to the channa masala mixture. Make small chops surrounding the top of the wooden spoon. Deep fry until golden brown in colour. Serve hot with hot and spicy sauce.

Serves: 6

Preparation Time: 1 hour