Sift the chickpea flour into a bowl. Add salt, red chili powder, cumin seeds, and chopped onion. Mix well, then add water to make a batter for fritters.

To make the pani (spiced water), wash the cilantro and add it to a blender jar along with ginger, chopped raw mango, chili flakes, salt, black salt, cumin powder, and chaat masala. Blend into a paste and transfer to a large bowl. Add cold water and ice. Add tamarind pulp as needed to adjust the taste.

Heat oil in a deep pan. Add a pinch of baking soda to the chickpea batter and mix well.

Fry small spoonfuls of the batter in the hot oil to make small fritters (fulki). Keep them small in size. Once all the fulki are fried, soak them in water for 5 minutes. Then gently squeeze out the water from each fulki.

Add the fulki to the prepared spiced water. Top with onion rings and chopped cilantro, and serve chilled.