Soak the black lentils for 2-3 hours, or overnight if you prefer. In a blender, combine green chilies, garlic, crushed ginger, cilantro, and crushed black pepper. Blend to a coarse paste, adding a little water if needed.

In a large mixing bowl, add the chopped onions, some of the soaked lentils, cilantro, and salt. Mix well and let it rest for 5 to 7 minutes.

Add the blended lentil mixture to the bowl along with red chili powder, turmeric powder, roasted cumin powder, chaat masala, rice flour, and mustard oil. Mix everything thoroughly. Meanwhile, heat oil in a deep pan over medium heat.

Once the oil is hot, take portions of the lentil mixture with your hands and carefully drop them into the oil. Fry on medium heat until golden brown.

Fry all the fritters in the same way. Serve hot during rainy weather with your favorite chutney or tomato ketchup and a cup of tea.

These fritters make a great starter for parties or get-togethers. They pair well with tea or coffee, and I often enjoy them as an afternoon snack with puffed rice or hot dal and rice.