Chole Tikki

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 and pat them dry with a paper towel to remove any excess moisture. Coarsely mash the chickpeas.

Mix all the ingredients together; adjust salt and pepper to taste. 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 (the oil should cover the pan's surface generously). To test the oil, place a small piece of tikki in it; it should sizzle.

Put 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 overly greasy.

You may need to adjust the heat while cooking.