Take 2cup of Chickpeas, wash them thoroughly, and soak them overnight in water.
Pressure cook soaked Chickpeas for 4 whistles or till Chickpeas are completely cooked. Dont overcook.
Once the pressure is released from the cooker, drain the water in which it was boiled & now allow the chickpeas to cool down till room temperature & drain the water.
In a mixing bowl, add boiled chickpeas, red chilli powder, maida, cornflour, rice flour
Add oil to. Mix them throughly. Season it with salt & mix the mixture thoroughly so that chickpeas have a uniform coating on the outside. Marinate the chickpeas for 45 mins.
For frying Garlics:-
Heat up oil in a kadhai or a pan; deep fry unpeeled garlic on a medium flame till slightly golden on the outside & mushy on the inside.
For Fried Chickpeas:-
In the same hot oil, deep fry chickpeas on a medium flame till crisp. Drain excess oil on absorbent paper.
Serve crisp chickpeas and top them with fried garlic and chaat masala.
Be careful while frying garlic as it may cause oil to splutter.
You can make this dish healthier by shallow frying the garlic & marinated chickpeas together on a slow flame for 20 mins. Stir occasionally.