For the tikki, boil
potatoes in a deep non-stick pan. Drain, cool, peel, mash and put them into a bowl. Add cornflour and mix well.
For the stuffing, heat 1
tbsp ghee in a non-stick pan. Add asafoetida, ginger, green chilli and some boiled chickpeas and mix.
Add some raisins, split
green gram, split Bengal gram, salt, red chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and a little. Mix and cook till the grams are soft. Mash with a masher.
Divide the potato
mixture into equal portions, stuff each portion with some stuffing mixture, bring the edges together, seal and shape them into tikkis.
Heat sufficient ghee in
a non-stick pan. Spread cornflour in a plate.
Roll the tikkis in
cornflour and shallow-fry, turning sides, till both sides are evenly golden. Drain on absorbent paper.
For the chole, strain
the chickpeas and pressure cook them with tealeaves tied muslin cloth, till 6-7 whistles are given out. Open the cooker when the pressure reduces completely and strain the chickpeas. Reserve the stock.
Transfer the chickpeas
in a big bowl, add green chillies, ginger, onion, tomato, coriander leaves, dried mango powder, fennel powder, coriander powder, red chilli powder, garam masala powder, chana masala and cumin powder and mix well. Add black salt and mix well.
Heat ghee in a deep
non-stick pan, add the chickpea mixture and a little stock and mix well. Let it cook for about 10 minutes.
Crush dried fenugreek
leaves and add and mix well.