1cupdried brown chickpeassoaked overnight, drained and boiled till tender
1medium-sized potatoboiled till tender and peeled
1medium-sized onionfinely chopped
1tablespoonfinely chopped ginger
½teaspoonred chilli powder
1tablespooncoriander powder
1teaspoongaram masala powder
2tablespoonchickpea flouralso known as besan
saltto taste
¼cupfinely chopped fresh cilantro
oilfor frying
Instructions
Add brown chickpeas and potato into a large bowl and mash well.
Mix all the rest of the ingredients, except the oil, into the bowl to incorporate well with the mashed chickpeas and potato. You can set it aside for 15-20 minutes to intensify the flavours.
Divide the mix into 20-24 equal portions and form into patties.
Heat enough oil to coat a wide non-stick pan, and shallow fry the patties for 2-3 minutes on each side till crisp.