this is a typical bombay street snack; the kind that the bombayites would happily eat while walking along the beach or watching a cricket match.

2T vegetable oil
2T ground coriander
2T ground cumin
1/2t ground turmeric
1/2t salt
1/2t sugar
2T gram flour mixed with a little water to make a paste
3c boiled chickpeas, drained
2 fresh green chilies, chopped
2in piece fresh ginger, crushed
3oz chopped fresh cilantro
2 firm tomatoes, chopped
fresh mint sprigs for garnish

for the potato cakes
1lb potatoes, boiled & mashed
4 fresh green chilies, finely chopped
2oz finely chopped fresh cilantro
1 1/2t ground cumin
1t amchur (dry mango powder)
vegetable oil for shallow frying
to prepare the chickpeas heat the oil in a large pan. fry the coriander, cumin, turmeric, salt, sugar and gram flour paste 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, cilantro and tomatoes. toss the ingredients well and simmer gently for about 5 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, cilantro, cumin, amchur powder and salt. mix together until all the ingredients are well blended. using your hands 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 chickpeas.