Soak the black chickpeas in water for 2 to 3 hours.

Add the soaked chickpeas and water to a pressure cooker and cook until soft.

In a skillet, heat ghee. Add cumin seeds, then add the boiled chickpeas with their water. Stir in salt, red chili powder, coriander powder, dried mango powder, and cumin powder.

Cook the chickpeas on low heat. Meanwhile, grind green chilies and add them to the chickpeas. Cook on high heat.

Once the chickpeas are dry, add garam masala and chopped cilantro as needed. Serve with puri.