In a mixing bowl add boiled chickpeas (you can use canned chickpeas or boil soaked chickpeas with salt and turmeric powder), bread crumbs, green chillies, minced ginger - garlic, chaat masala, turmeric powder, cilantro, rice flour, pepper powder and salt. Mash the chickpeas lightly with a masher. Then add cooked black rice and mix this mixture well. Keep this mixture in the fridge until its time to fry them.
Shape it into medium size balls, roll them over semolina, flatten it lightly and then fry them in hot oil. Fry them till they turn golden. Strain them out in paper towels.
Serve them hot with Yogurt Mint Dip Sauce. The recipe to make this sauce is super easy. In a bowl, whisk yogurt, add cumin powder, salt, chopped mint leaves and chilly powder. Mix it and serve chilled. This Dip Sauce blends well with the hot and spicy fritters and gives it a cooling after effect. Black rice and semolina give these fritters the required crunch and chickpeas make it a very hearty appetizer.