firstly, in a large bowl take 1 cup green peas, ¼ tsp soda, 1 tsp salt and soak for 8 hours. soda helps to soak the peas well and turns matar soft when frying.
drain off the water and spread on a clean cloth to dry completely.
now transfer the matar in a strainer and deep fry in hot oil.
fry on medium flame stirring continuously.
after 10 minutes, the dal will turn crunch. you can hear crunchy sound while stirring.
drain off the namkeen over kitchen paper to remove excess oil.
when the namkeen is still hot, add ½ tsp cumin powder, ½ tsp chilli powder, ½ tsp coriander powder, 1 tsp aamchur, ¼ tsp ginger powder, ½ tsp pepper powder and ½ tsp salt.
mix well making sure all the spices are well combined.
finally, halidram's style matar namkeen is ready to enjoy for a month.