Chop the onion, garlic, ginger, and green chilies in a chopper and add them to the mixture. Blend the drained chickpeas in a mixture jar and add them to the chopped vegetables in the chopper. Chop until well combined. Then, transfer the mixture to a bowl.

Add cumin, kasuri methi, red chili powder, coriander-cumin powder, hing, salt to taste, chaat masala, grated carrot, grated raw mango, chopped onion, and coriander. Mix well with their portion of salt and red chili powder.

Add a little rice flour to the mixture and mix well. Grease your hands with oil and shape into round kababs. Heat oil in a pan and fry the kababs over low heat until they are golden brown on both sides. Remove them to a plate lined with paper.

I have served the prepared hot black chickpea kebabs with chutney, yogurt, and red chili jam.