Drain the soaked chickpeas and transfer them to a pressure cooker.
Add 1/2 cup water and a dash of salt and pressure cook until they are soft but not mushy.
Boil away the remaining water, or if there is too much water left and the chickpeas are thoroughly done, drain the remaining water and use it while preparing dal.
Let the boiled chickpeas cool down for 10-20 minutes. Once cooled, spread them out on a paper towel for about 10 minutes so that they dry up a little bit.
Pour Canola oil to deep fry in a kadai. Once hot, add the cooled boiled chickpeas and deep fry for 5-8 minutes at medium high heat until they are golden brown in color and crisp.
Remove using a slotted spoon into a wire mesh strainer.
Pour 1 tsp Canola oil in a frying pan and add the curry leaves.
As they crisp up, remove using a slotted spoon into a platter and crush them using your hands.
In the same warm oil, add the red chilli powder and remove the pan from heat.
Add the fried chickpeas into the pan, also add the amchur powder and salt.
Toss to coat evenly. Serve them as a snack.