Aloo Tikki Cholay

Soak the chick peas in water over night.

Place the potato in a plastic bag and pierce it. Place in microwave for 6-7 minutes.

Remove once cooked and peel. Place into bowl and gently mash.

Heat 1 tbsp olive oil in pan. Once hot, add cumin seeds. When they begin to sizzle, add ginger and sautee for 10 seconds. Now add the peas and sautee for a couple of minutes. Turn off the heat.

Add the ginger and peas mixture with the potatoes. Now add the remaining ingredients and mix together thoroughly until everything binds.

Divide the mixture into 2 and form two round patties with your hands that are approx 1/2 inch thick.

Heat a non stick pan and add 1 tbsp olive oil. Once hot place the patties on the pan. Once it is golden brown on one side, turn it over and cook until golden brown on the other side.

For the cholay, rinse the chick peas (and throw away the water it soaked in). Place into a pressure cooker and add water so it is inch above the chick peas. Also add the salt, baking powder and cardamom. After the first whistle goes off, cook for a further 5-8 minutes. Turn off the heat and let it cool. The cholay should be soft and tender. (You can also cook the chick peas without a pressure cooker by boiling them in water until cooked).

To make the masala, heat the oil in a pan. Once hot add the cumin seeds. When they begin to sizzle, add the onions, ginger and green chilli. Mix together and cook until golden. Now add the plum tomatoes, the rest of the spices and the coriander. Mix thoroughly for a few minutes and cook until the oil separates from the. masala. Add the chick peas to the masala. Also add the water the chick peas were cooked in and bring to a boil. Cook for 5-10 minutes until the masala thickens.

When plating up, place the cholay on the plate as pictured. Add the 2 tikkis on top and drizzle over the tamarind chutney, yoghurt chutney, red onions, tomatoes, fresh coriander and namkeen.