Chole Tikki

1 cup boiled chickpeas (garbanzo beans, kabuli chana)

3 medium-sized potatoes

1 tbsp shredded 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

For Serving

1/4 cup plain yogurt

2 tbsp cilantro chutney

2 tbsp tamarind chutney

Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can cause them to absorb extra water and become mushy. Once cooled, peel and mash the potatoes.

Drain the chickpeas and dry them with a paper towel to ensure there's no excess water. Coarsely mash the chickpeas.

Combine all the ingredients; adjust salt and pepper to taste. With oiled hands, divide the mixture into 8 to 10 equal portions and shape them into patties about half an inch thick.

Heat oil in a flat-bottomed saucepan over medium-high heat (the oil should generously cover the pan's surface). To test the oil, place a small piece of tikki in it; it should sizzle.

Place the Tikkis in the pan and shallow fry them on both sides until golden brown. If the Tikki is too dry, add more oil as needed without making them too greasy.

You may need to adjust the heat as necessary while cooking.