Soak the chickpeas 8 hours/ overnight
After 8 hours wash the chickpeas and drain out the water.
Place all the chickpeas into the strainer for 10 minutes to drain excess water.
Place a cotton cloth on a plate and pour all the chickpeas on it.
Rub with the cloth to remove the excess water on its body.
Heat 3 tbsp refined oil in a pan and add the chickpeas.
Fry on low-medium flame until it crisp and remove them to a tissue.
In the remaining oil, add sliced onion, sliced capsicum, chopped tomato, chopped broccoli, sliced green chillies.
Stir fry until the veggies soft lightly and then add fried chickpeas.
Add black salt, chaat masala powder, kashmiri red chilli powder, salt mix very quick and turn off the flame.
Garnish with chopped spring onion and serve hot as an appetizer.
