Ingredients

• 1 cup - of boiled chickpeas (kabuli channa)
• 3 medium potatoes
• 1 tbsp. - shredded ginger
• 1 tbsp. - chopped cilantro (hara dhania)
• 2 chopped green chilli, deseeded, adjust to taste
• 1/2 tsp - black pepper
• 1 tsp - salt
• 1 tsp - lemon juice
• Oil to shallow fry
• For Garnish:
• 1/4 cup - plain yogurt, stirred until smooth
• 2 tbsp, - green chutney (cilantro chutney)
• 2 tbsp. - tamarind chutney

How to Make Chickpeas tikki

• Boil potatoes until they are tender.
• Once cooked, drain water and allow to cool.
• Peel and mash the potatoes.
• Drain the water out of the chickpeas and dry with a paper towel making sure there is no access water.
• Mash chickpeas coarsely; do not make smooth.
• Mix all the ingredients together; adjust salt and pepper to your taste.
• With oiled hands, divide the mixture into 8 to 10 equal portions.
• Make them into the shape of patties keeping them about a half inch thick.
• Heat oil in a flat bottom saucepan over medium high heat (oil should cover the surface of the pan generously).
• To check heat, place a little piece of tikki in the oil. When the oil sizzles, place the tikkis in the pan and shallow fry on both sides till golden brown. If the tikkis are very dry, use more oil as needed without making them too greasy.
• You may have to adjust the heat while cooking as needed.