Wash and soak kala chana overnight in a bowl of water.

Transfer the kala chana and water into a pressure cooker and pressure cook on medium flame for 30 minutes.

Turn off the flame and allow the pressure to release naturally.

Drain the water and transfer the kala chana into a mixing bowl.

Mash the cooked kala chana with your fingers.

Add chopped onion, ginger, garlic, green chilli, coriander leaves, mint leaves, lemon juice and the dry masalas- salt, chaat masala, amchur, cumin powder.

Mix well and bring the Kala Chana Pakora mixture together.

Heat a kuzhi paniyaram pan on medium heat, add very little oil in each of the cavities.

Drop a tablespoon of the Kala Chana Pakora mixture in each of those cavities and cook for 3-4 minutes.

Flip on the other side and cook until the Kala Chana Pakora turns brown in colour.

Remove the Kala Chana Pakora from the paniyaram pan and place it on a plate with absorbent paper to drain the excess oil.

Serve hot with chutney or raita.