1: Soak chana daal and urad daal for a few hours and then drain.
2: In a mixing bowl, combine the soaked daals, finely chopped onion, cilantro, curry leaves, crushed peppercorns, chaat masala, turmeric, hing, and baking soda.
3: Mix well to form a thick batter.
4: Heat oil in a pan for deep frying.
5: Drop spoonfuls of the batter into the hot oil, frying until golden brown and crispy.
6: Remove pakodas and drain on paper towels before serving.
