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.
Bawarchi of the week
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.