Channa Fritters

Place a rice strainer in a pot. Open the can of channa and empty the contents into the rice strainer to allow the water to drain out into the pot.

After all the water has drained out into the pot, throw out the channa into another bowl and use a potato masher to mash the channa into a paste.

Cut about 2 inches of the green part of the chive and chop finely. Add the onion, chive, garlic and the other ingredients to the mashed channa. Mix well. Do not put too much flour in to mixture otherwise you will lose the flavor of the channa. The flour is used as a binding agent. Add the channa water to mix everything to a glue like paste. Be careful that the mixture does not get to watery.

Put a sauce pan on the stove to hot. Add some olive oil. Take a tablespoon of the channa fritter mixture and add to the pot. Continue this step until all the mixture is used up. When the bottom of each fritter starts to look brown, turn them over and allow the other side to cook and get golden brown.

Remove from the sauce pan. Serve.