PREP WORK:

• Take 2 cups of dry chickpeas into a wide vessel, wash them thoroughly.

  Add water, 4 times the quantity of beans.

  Leave the vessel on kitchen platform, let them soak for 8 hrs/overnight.

  Strain the soaked water before cooking.

STOVE TOP METHOD TO BOIL CHICKPEAS:

• on STOVE TOP VESSEL:

  Take the soaked chickpeas into a sauce pan, add double quantity of water. Close with lid.

  Let them cook on stove-top medium flame until they soften (might take 30 to 40 mins).

  on STOVE TOP PRESSURE COOKER:

  Take them into the cooker. Add 3 cups of water.

  Close the lid, put the whistle ON, let it cook for 5 whistles.Open only when the pressure is released.

INSTANT POT METHOD TO BOIL CHICKPEAS:

• Take the soaked chickpeas into the Instant Pot. Add 3 cups of water.

  Close the lid, turn the valve to SEALING, and set the mode to PRESSURE COOK under HIGH PRESSURE for 4 mins (or) else BEAN / CHILI mode.

  Release the pressure naturally (NPR).Transfer all the boiled chickpeas into a separate bowl.

If you are using canned (or) already cooked chickpeas, ignore all the above PREP WORK steps, and proceed with the recipe from here.

TO MAKE THE BATTER:

• Without adding any water, Grind them coarsely using a processor/grinder.

  Now, add all the rest of the ingredients (except cooking oil) into the same bowl.

  Pour 3 to 4 tablespoons of water as needed, Gently mix up everything and make the batter ready.

STOVE-TOP METHOD FRYING:

• Put a deep frying pan on stove top, add the 2 cups of oil, let it heat on high flame.
• Gently drop small blobs of batter into the oil, let them fry on both sides until they turn golden brown. Done!!

AIR-FRYER METHOD OF FRYING:

• Brush the mesh of air-fryer with oil / use an oil-spray throughout.

  Place the small blobs of the batter over it.
• Cook for 7-8 mins on one side,at 200ºC / 390ºF .
• Gently flip each to the other side, give a bit of oil-spray and fry for 2-3 mins more, at same temperature. Done!!