Soak chana dal in water along with baking soda for 3 hours.
Baking soda makes the chana bit softer and the texture will be perfect after frying.
Wash it thrice and drain the water completely.
Spread this in a clean towel and let this completely dry. Do not dry in sunlight.
I just put the fan and kept the towel under it.
Ensure there is no moisture.
Deep fry them in oil in batches.
Once the bubble subsides, take them out from the oil.
Drain in a kitchen towel.
Fry few curry leaves and keep it aside.
We are going to make 2 versions of snack