Heat sufficient oil in a kadai. Roughly chop green garlic with leaves and place in a grinder jar, alongwith chana dal, red chilli powder, crushed peppercorns, asafoetida, salt and carom seeds. Grind into a coarse paste and transfer into a bowl.Add baking soda, juice of lemon, besan and a little water and mix well.
Apply little water on your palms and divide the mixture into equal portions shaped into small pakoras. Deep-fry pakoras for 2-3 minutes, turning once a while. Drain on absorbent paper. Reheat oil for 1-2 minutes and deep-fry pakoras once again till golden and crisp. Drain on absorbent paper and sprinkle chaat masala on top. Serve hot with green chutney.