Chana Dal Pakora (Cholar Daler Bora)

Prepare a coarse ground batter with chickpeas, green chilis, chopped ginger, cumin seeds, and fennel seeds.
Now, add all the other ingredients: chopped onions, coriander leaves, curry leaves, separately kept split chickpeas, Kashmiri red chili powder, asafetida, turmeric powder, rice flour, ½ tbsp salt, and 1 tbsp oil. Mix everything thoroughly.
Shape the mixture into small round pakora. Wet your hands with a little water, form small balls, and then press them to create the pakora shape. Ensure the cutlets are not too thin or too thick.
(Pro tip: If the batter is loose, you can add a bit of rice flour or chickpea flour to thicken it.)
Heat oil in a nonstick wok and fry each pakora.
(Pro tip: Carefully add the pakoras to the oil.)
Allow the pakoras to fry for a while before turning them; this helps them cook evenly. Flip the pakoras to cook both sides at medium to low heat. Avoid high heat to prevent burning.
(Pro tip: I used rice flour for crispiness, but you can use semolina instead if desired.)
Remove the pakoras from the oil when they are fried properly.
Serve chana dal pakora hot with green chutney. Check the crispiness of each pakora with a fork. Enjoy your delicious chana dal pakoras!