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Soak chickpeas overnight or 6-8 hours and then drain completely.
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Grind it with the ingredients under the heading "To Wet Grind" to a coarse paste. Sprinkle very little water while grinding, around 2 tbsp.
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After grinding, transfer the ground chickpeas mixture to a bowl, add salt, spinach, onion, carrot, cabbage, mint leaves and mix everything well.
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Pinch small balls from the mixture and make flat round shape patty with your palms.
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Heat oil in a pan and fry the tikkis on both the sides till they turn light brown.
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Serve hot with green chutney.