Chickpeas (kabuli chana), boiled
1 inch piece
Potatoes, boiled and peeled
Fresh coriander leaves, finely chopped
Green chillies, finely chopped
Black pepper powder
to shallow fry
Finely chop ginger and put into a bowl. Grate potatoes and add. Add chickpeas and mash lightly.
Add coriander leaves, green chillies, salt, black pepper powder and lemon juice and mix well.
Divide the mixture into equal portions and shape them into tikkis.
Heat sufficient oil in a non stick grill pan. Spread rice flour in a plate.
Roll each tikki in rice flour and place in the grill pan.
Cook, turning sides, till the tikkis are golden on both sides. Drain on absorbent paper. Serve hot.