Wash and soak channa dhal for 4-5 hours.
Drain water and spread it out on a cloth or tissue lined plate.
Make sure that there is no moisture left on the dhal.
Heat oil in a kadai and fry the channa dhal in batches.
Remove them once the sizzling stops and it starts changing colour.
They continue to cook in the remaining heat. So if you are aiming at brown colour, remove it when lighter. Other wise it will become very dark.
Fry the whole batch.
Add slat, pepper/ red chilly powder and chaat masala.
Mix well and allow it to cool completely.
Store in an air tight jar. It will remain crisp even after a week.
