PREPARATION

(For Chickpeas)

1. In a bowl, add 250 grams chickpeas, 1.2 litres water and soak for overnight.

2. Transfer this into a pressure cooker, add 1 litre water, 2 pods green cardamom, 2 pods black cardamom, 10 black peppercorns, 1 tea bag, 6 cloves, 1 teaspoon salt, 1 teaspoon red chili, 1 bay leaf and cover it with lid.

3. Cook till you hear 6 whistles.

4. Open the lid and remove the tea bag. Keep aside.

5. Heat 50 grams ghee in a heavy skillet, add 1 teaspoon cumin, 2 dry red chili, 1 cinnamon stick and stir well.

6. Add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes.

7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 380 grams tomato and saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 10 grams green chili and stir well.

11. Add 1/2 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon chana masala, 1 teaspoon fennel powder, 1 teaspoon cumin powder, 2 teaspoons dry mango powder, 1 teaspoon coriander powder, 1 teaspoon pomegranate seeds and mix it well.

12. Then, add the cooked chickpeas in it and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Now, add 200 milliliters warm water and mix it well.

15. Cook for another 3 - 5 minutes on medium heat.

16. Remove it from heat and keep aside.

(For All Purpose Paste)

1. In a bowl, add 200 grams all purpose flour, 2 tablespoons corn flour, 450 milliliters water and mix it well to make a thick batter.

2. Keep aside.

(For Tikki)

1. In a mixing bowl, add all the ingredients except bread crumbs and oil.

2. Mix all the ingredients well.

3. Take some mixture in your hand and shape it into a tikki.

4. Dip it in the prepared all purpose flour mixture.

5. Roll it in bread crumbs. Coat the tikki completely.

6. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.

7. Drain it on an absorbent paper.

(Assembling)

1. Place the tikki in a serving plate.

2. Add the prepared chickpeas on top of it.

3. Top with green chutney.

4. Garnish with onions, sev and mint.

5. Serve.