Tikki Chole (Spiced Potato Patties with Chickpea curry)

For the Tikki (Potato Patties)

• 3 medium potatoes boiled and mashed
• 1 cup cooked quinoa or use cooked millet or couscous or rice or omit , (1/3 cup uncooked quinoa )
• 1/2 cup chopped onion red or white finely chopped
• 1 hot green chili such as Serrano or Indian, finely chopped
• 1/2 cup chopped cilantro
• 1 tablespoon chopped ginger
• 1/2 teaspoon carom seeds - Ajwain, or use cumin seeds
• 1/2 teaspoon cayenne or paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon kala namak black salt, optional or use 1/2 teaspoon chaat masala blend
• 3/4 teaspoon salt or to taste
• 1 slice stale bread crumbled (omit to make gluten-free or use coarsely ground oats)

For the Chickpea curry - Spices and Onion

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 1 black cardamom partially opened
• 2 bay leaves
• 2 whole cloves
• 1/2 cup chopped onion
• 1/2 teaspoon salt divided
• 2 teaspoons kashmiri chili powder
• 1 tablespoon ground coriander
• 1 teaspoon chole masala blend or use garam masala
• 1/2 teaspoon dried fenugreek leaves
• 1/4 teaspoon kala namak or 1/2 teaspoon dried mango powder

For the Rest of the Curry

• 1 tablespoon ginger garlic paste or 1/2 inch ginger and 4 cloves garlic, minced
• 2 tablespoons Non Dairy Yogurt
• 1 teaspoon minced ginger
• 1 cup water or more, if needed
• 15 ounce can of chickpeas drained, or use 1 1/2 cups cooked chickpeas
• cilantro, lemon juice, and pepper flakes for garnish