Soak channa overnight. Boil for 10 minutes.
Mix flour, sugar, baking powder, salt and water to form a soft dough. Rub a little oil over the dough. Let rest for 30 minutes. Drain the channa and blend in a food processor. Set aside. Blend the seasoning. Combine the seasoning and channa in the processor. Add the salt and geera powder. Set aside.
Sprinkle flour on a clean surface and make nine loyas. Open the loya and sprinkle flour. Add about 2 ½ tablespoon of the channa mixture and seal the ball. Leave to rest for about 10 minutes.
Roll out the filled dough very thinly. Heat tawah on medium heat. Grease the tawah and place the rolled out roti.
Grease the top, cook on one side, turn over, and cook on the other side. When the channa puri is cooked and swells, fold and place in a bowl to cool.