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Fried Channa

Course Vegetarian
Cuisine East Indian
Author Felix (Simply Trini Cooking)


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


  • Soak channa overnight making sure the water covers the chickpeas. Rinse and drain.
  • Add channa to a deep pot, cover with oil and fry over a low fire until golden brown.
  • Note: A low fire gives you more control over the frying so you will not burn the channa. If you think you can do it over a medium fire then by all means do so.
  • Drain on paper towels.
  • Add garlic, hot pepper, chadon beni and salt in a bowl.
  • Add fried channa and mix thoroughly. Serve cool.