Ingredients
Preparations
Gently mash the chickpeas or run them in
a blender to get a soft mash, add besan, and rice flour along with
salt, garam masala and turmeric.
Do not add any water and mix it well.
Using greased palms, shape the chickpea mix into tikkis.
Spread some oil on a flat pan and roast
the prepared tikkis on both sides until they are crispy and golden
brown.
Remove from the pan and place on a serving plate.
Pour the thick curd over it, you may lightly sweeten the curd if you like.
Drizzle with sweet tamarind chutney and mint coriander chutney.
Sprinkle some roasted cumin powder, and chat masala over it.
Optionally crush a few papdis over them and serve.
