For the Tikki (Potato Patties)

• 3 potato medium, boiled and mashed
• 1 cup quinoa or use cooked millet or couscous or rice or omit, (1/3 cup uncooked quinoa, cooked
• 1/2 cup onion red or white finely chopped, chopped
• 1 green chili such as Serrano or Indian, finely chopped, hot
• 1/2 cup cilantro chopped
• 1 tablespoon ginger chopped
• 1/2 teaspoon carom seeds - Ajwain, or use cumin seeds
• 1/2 teaspoon cayenne pepper 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 lice bread crumbled (omit to make gluten-free or use coarsely ground oats, stale

For the Chickpea curry - Spices and Onion

• 1 teaspoon neutral cooking oil generic cooking oil
• 1/2 teaspoon cumin seeds
• 1 black cardamom partially opened
• 2 bay leaf
• 2 clove whole
• 1/2 cup onion chopped
• 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 fenugreek leaves dried
• 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 ginger minced
• 1 cup water or more, if needed
• 15 ounce chickpeas drained, or use 1 1/2 cups cooked chickpeas, canned
• lemon juice
• red pepper flakes
• cilantro for garnish