1 cup cooked chickpeas (garbanzo beans, kabuli chana) 3 medium potatoes 1 tbsp grated ginger 1 tbsp chopped cilantro 2 chopped green chilies, adjust to taste 1/2 tsp black pepper 1 tsp salt 1 tsp lemon juice Oil for shallow frying Boil the potatoes until soft. Once cooked, drain the water and let the potatoes cool. Note: Do not cool the potatoes under running water, as this can make them absorb extra water and turn mushy. Once cooled, peel and mash them. Drain the chickpeas
