Dry chickpeas - 3/4 cup
Roasted Cumin Powder - 1 tsp
Roasted Coriander powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garlic Cloves - 5, grated
Cilantro - 1/2 bunch, chopped
Red Onion 1 small, chopped
Baking Powder - 1 tsp
Cornstarch / Arrowroot Powder - 2 tsp
Peanut Oil for deep frying
Soak the chickpeas overnight. Drain them on kitchen towels to remove the moisture completely.
Add the chickpeas to the rest of the ingredients and grind to make a coarse paste.
Shape into small balls, add a little more cornstarch if required, press between your palms slightly and refrigerate for a couple of hours.
Deep fry on medium low heat until dark brown on both sides. Serve with your favourite sauce and a side salad.