Ingredients

• 1 cup - boiled chickpeas (kabuli channa)
• 1 boiled potato (medium)
• 1/4 cup - onion, cut into thin strips
• 3/4 cup - breadcrumbs
• 1 tsp - roasted cumin powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - mint powder
• 2 tsp - lemon juice
• salt, to taste
• oil, to shallow fry

How to Make Chickpeas-Potato Patties

• Grind boiled chickpeas coarsely and transfer it to a big bowl.
• Mash the boiled potato and add it along with the onions to the ground chickpeas.
• Now, add 1/2 a cup breadcrumbs with all the spices and mix everything well.
• Divide the mixture into 6-8 portions.
• Give a desired shape to all patties and coat them with the remaining breadcrumbs for extra crispness.
• Heat oil in a pan and place 3-4 patties at time.
• Deep fry ensuring that the patties turn golden brown and crunchy on both sides.
• Take the patties out on an absorbent paper to drain excess oil and ensure they remain crunchy.
• Serve hot with coriander-mint chutney.
• Recipe Courtesy: My Own Food Court