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!