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Split Fried Channa

Author Felix (Simply Trini Cooking)


  • 1 lb. dried chick peas
  • 2 tablespoon garlic minced
  • 1 tablespoon Chadon Beni minced
  • hot pepper to taste chopped (optional)
  • 1 teaspoon baking soda
  • ½ Tbsp. salt or to taste
  • Coconut oil for frying


  • Soak channa overnight making sure the water covers the peas. Rinse and drain.
  • Boil in water with baking soda added until it froths. Drain under cold water.
  • Roll between a towel or cloth to remove skins easily.
  • Note: This is where the work starts. You’ll have to remove the skins of the whole batch.
  • Add channa to deep pot.
  • Cover with oil.
  • Fry over a low flame until golden brown and drain on paper towels.
  • Add garlic, hot pepper, chadon beni and salt in a bowl.
  • Add fried channa and mix thoroughly. Serve cool. Enjoy!