Peel off the skin of chena and grate it finely.

Cut onion, green chilli, coriander leaves and curry leaves into small pieces.

Grind fennel seeds, roasted channa and salt without adding water.

Mix Chena with the grounded paste and chopped items and add salt as required.

Make it into small balls and then flatten it using hands.

Fry them in oil till they turn brown.