Chana Tikki

Ingredients

• 400 g boiled chickpeas (chana), drained
• 1 medium potato (150 g), boiled and mashed
• 1 small onion (60 g), finely chopped
• 1 tsp grated ginger
• 1 green chili, minced
• 2 tbsp chopped cilantro
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 2 tsp oil for pan-searing

Preparation

1. Mash chickpeas and potato until mostly smooth with some texture.
2. Mix in onion, ginger, chili, cilantro, cumin, garam masala, and salt.
3. Shape into 4 equal patties about 1.5 cm thick.
4. Heat oil in a nonstick pan over medium heat.
5. Cook tikkis 4–5 minutes per side until golden and firm.
6. Rest 1 minute; serve hot as one portion of two tikkis.