Soak the chana dali for 4 hours
Blend chana dali with little salt, 1 green chilli, coriander leaves, curry leaves and 1″ piece of ginger.
Deep fry in oil in medium heat by scooping the paste in a spoon.
Let it fry until the pakodas become crispy and golden brown.
Don’t make too big size it may cook outside but remain raw inside.
Drain the pakodas to a tissue paper to soak excess oil