If you have boiled chickpeas ready, drain them well to remove excess water. In a bowl, mash the chickpeas coarsely using a potato masher or fork. Add the boiled and mashed potato to this bowl — this helps bind the kebab dough.

To the mashed mixture, add chopped onion, ginger, garlic, chopped coriander leaves, cumin powder, red chilli powder, chat masala (if using), salt and mix well.

Add breadcrumbs or fine semolina (sooji) gradually. Mix to form a soft dough that’s not too wet — it should hold shape when pressed.

Divide the mixture into small portions (about lemon-size), and gently flatten each portion to make round or oval kebabs (tikki shape).

Heat 1 tablespoon oil in a non-stick pan over medium heat. Once hot, place kebabs carefully and shallow-fry 2–3 minutes on each side until both sides are golden brown and crisp. Use gentle heat so they cook through without burning.

Once done, drain on paper towels to absorb excess oil. Serve hot with mint-coriander chutney, yogurt dip or salad.