Wash and soak the dried Kabuli chana overnight. Next day, change the water couple of times and drain it well. Shade dry the chana over muslin cloth for nearly 6 -7 hrs or until the chana is completely dried.

When you are ready to deep fry, take the chana in a bowl, add all the ingredients. Sprinkle water and mix together. The flour and the spices should coat the chana nicely. Finally add lemon juice and combine everything well again.

Heat a kadai with oil, when the oil is hot, drop in the channa and cook on all sides till its done.

Drain on to a kitchen towel using a slotted spatula.

Serve with tea/coffee and store in an air tight container.