03 October 2015,11:33 by

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Makes :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Prepare the chickpeas: Heat the oil in a deep frying pan.
  • Add the coriander, cumin, turmeric, salt, and sugar and gram flour paste and cook until the water has evaporated and the oil has separated.
  • Add the chickpeas to the spices in the pan, and stir in the chopped chilies, ginger, fresh coriander and tomatoes.
  • Toss the ingredients well and simmer gently for about 5-7 minutes. Transfer to a serving dish and keep warm.
  • To make the potato cakes: Place the mashed potato in a large bowl and add the green chilies, chopped fresh coriander, cumin, dry mango powder and salt.
  • Mix together until all the ingredients are well blended.
  • Shape the potato mixture into little cakes. Heat the oil in a shallow frying pan and fry the cakes on both sides until golden brown.
  • Transfer to a serving dish, garnish with mint sprigs and serve with the spicy chickpeas.


  • 40 ml IDHAYAM sesame oil
  • 2 tablespoon ground coriander
  • 2 tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 2 tablespoon gram flour,
  • 500 grams cooked chickpeas, drained
  • 2-4 fresh green chilies, chopped
  • 2 inch piece fresh root ginger, crushed
  • 50 grams fresh coriander, chopped
  • 2 firm tomatoes, chopped
  • Fresh mint sprigs, to garnish

For the potato cakes

  • 500 grams potatoes, boiled and mashed
  • 5 fresh green chilies, finely chopped
  • 50 grams fresh coriander, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon dry mango powder
  • IDHAYAM sesame oil, for shallow frying
  • Salt

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