Add kabuli chana in a bowl, add a pinch of soda bicarbonate, salt, and adequate water.

Soak overnight and then drain water the next day.

Transfer chana dal to a pressure cooker and add 1 bowl of water.

Pressure cook for a whistle blow on high flame and drain the stock by putting over the skillet.

As chana dal is soaked overnight, it doesn’t take much time to cook, when we press dal with fingers they can be crushed, if we overcook they might turn mushy.

Put dal over a clean cloth and let them dry under a fan.

Meanwhile, heat oil in a pan. (do not add to the brim, always put quarter level) so that oil does not spill out of the pan.

Put kabuli chana in small batches, if it bubbles put lid so that they get suppressed.

Deep fry on low flame and when bubbles get suppressed slowly increase the flame to medium.

When Kabuli Chana Namkeen turns mild golden color remove from oil and check whether they turned crisp or not.

Remove from oil and drain oil. When perfectly fried, one can experience a crispy sound when broken with fingers.

Let's prepare spice powder, add garam masala powder, chat masala, coriander powder, rock salt, jeera powder, aamchur, iodized salt, black pepper, and red chili powder.

Mix all ingredients and sprinkle over Crispy Chickpeas Recipe to give spicy flavor.