2 cups soaked chickpeas
1 cup cabbage, finely chopped
1/2 cup carrots, finely chopped
6 green chillies, finely chopped
1 teaspoon ginger, finely chopped
1 cup coriander leaves
1 cup roasted chickpea flour
1 teaspoon of cumin
1 teaspoon chaat masala
2 tsp chilli powder
Salt to taste
1 tbsp of oil
Ingredients
Begin by soaking the chickpeas for 4-5 hours, and afterwards, drain the water. Proceed by grinding the dal into a coarse paste.
In a spacious bowl, combine this paste with cabbage, carrot, green chillies, chilli powder, chaat masala, and coriander leaves.
Now, heat 1 tablespoon of oil in a pan, then add cumin and ginger. Sauté for about 1 minute until the seeds start to crackle.
Afterwards, drizzle this oil mixture over the flour mixture. Don’t forget to add salt and give it a good stir. Lastly, add the roasted chickpea flour and mix thoroughly.
Divide the mixture into 6 equal portions and set them aside. Heat some oil in a non-stick pan or on a griddle.
Cook the tikkis until they become golden brown on both sides.
Serve them hot with mint chutney and/or tomato ketchup.