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.
