Step 1

To make the aloo tikki, place the potatoes in a saucepan of water, add ½ tsp salt and bring to the boil. Boil until the potatoes are soft, then drain immediately. Transfer to a large bowl and leave to cool down. Add the rest of the ingredients (except the oil), mash together with the potatoes and mix so everything is well coated. Divide the mixture into 12 equal balls, then press and flatten each one.

Step 2

Meanwhile, make the chickpeas. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and, as soon they start to sizzle, add the ginger and cook for 1 minute. Add the chilli powder, turmeric, salt, coriander, tomato purée and 100ml/3½fl oz water and mix well. Add the chickpeas and cook over a medium heat for 4–5 minutes. Stir occasionally and check they don’t stick to the bottom of the pan.

Step 3

To cook the aloo tikki, heat about 2 teaspoons sunflower oil in a frying pan. Once hot, turn the heat to medium and cook the tikki in batches, cooking on each side for about 3 minutes, until golden brown and crisp. Serve hot with the chickpeas and tomato ketchup or tamarind chutney.