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.