If using dried chickpeas, soak them in water overnight. Drain and boil in a pressure cooker until tender, or simply drain and rinse canned chickpeas.

Heat oil in a pan over medium heat and add cumin seeds. Cook until they splutter, then sauté chopped onions until golden brown.

Add ginger-garlic paste and cook until fragrant before adding chopped tomatoes. Cook until softened.

Stir in the remaining spices and chickpeas, adding a splash of water. Simmer for 10-15 minutes, mashing some chickpeas for a rich texture.

In a bowl, combine the mashed potatoes, chosen flour, and spices. Form the mixture into palm-sized patties.

Heat oil in a frying pan over medium heat, then gently add the patties. Fry until they turn golden brown and crispy—about 3-4 minutes each side.

Place the crispy aloo tikkis on a plate, generously spoon the spicy chana on top, and drizzle with yogurt, tamarind, and green chutney.

Add a sprinkle of chopped onions, fresh coriander, and sev for a delightful crunch; finish with pomegranate arils for a pop of color.