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Cauliflower -1, cut into 2-in. pieces Oil - 4 tbsp. Coconut - 1/2 cup, grated Green Chilli - 3 Cilantro - 2 tbsp. + to garnish Ginger - a small pc Garli - 4 cloves Onion - 1, diced Tomato - 2, diced Salt Cumin powder - 1 tsp Coriander powder - 1 tsp Chilli powder - 1 tsp Garam Masala powder - 1/2 tsp Chicikpeas - 1 cup, cooked Naan flatbread Lime juice In a blender puree Coconut, Green Chilli, Cilantro, Garlic and Ginger until smooth, about 30 seconds. Heat Oil in a large s

1 cup of chickpeas - soaked in water for 8 hours, drained, and then pressure cooked for 3 whistles 2 tablespoons of oil 1/4 cup of besan (gram flour) 1 tablespoon of grated ginger 1 minced green chili, seeds removed 1 1/2 teaspoons of salt 1 teaspoon of black salt 1/2 teaspoon of black pepper 1 teaspoon of roasted cumin powder 1 teaspoon of mango powder 1 teaspoon of garam masala 2 teaspoons of lemon juice 1/4 cup of tamarind chutney Heat oil in a saucepan and add the besan,

Chickpea - 1 cup, cooked and mashed Potato - 3, boiled and mashed Ginger - 1 tbsp. grated Cilantro - 1 tbsp. chopped Green Chillies - 2, chopped Salt & Pepper Lemon juice - 1 tsp Oil In al bowl mix all the ingredients together. With oiled hands, divide the mixture into 8 to 10 equal parts and form them into patties about half an inch thick. Heat oil in a flat-bottomed pan over medium-high heat. Put the Tikkis in the pan and shallow fry them on both sides until golden brown.