Remove any bad chickpeas and wash several times.
Place in a large bowl and fill with water.
Leave to soak overnight.
Rinse thoroughly the next morning.
Add chickpeas to a food processor with onion, garlic, and chadon beni.
Grind until smooth (or as smooth as possible).
Place the ground chickpeas blend in a large bowl
Add flour, baking powder, salt, and turmeric powder to the bowl.
Mix thoroughly.
Cover and leave to rest for 30 minutes.
Place a large pot on medium heat.
Add enough oil for deep frying. Leave to heat up.
Coat your hands with water or oil.
Scoop up a 2-inch ball.
Squeeze the batter together.
Flatten between your palms and fingers. Smoothen the edges.
Drop into the hot oil.
Flip over after two minutes or so.
Remove from heat when the kachoris are golden brown and cooked all the way through.