Soak Chickpeas: Wash 250 grams of chickpeas and soak them in water for 8-10 hours or overnight.

Pressure Cook: Discard the soaking water. Add the soaked chickpeas, a large pinch of baking soda, 1 black cardamom, 2 bay leaves, 4-5 cloves, and water to a pressure cooker. Cook on high flame for the first whistle, then lower the flame and cook for 4-5 whistles. Let the cooker depressurize naturally.

Prepare Ginger-Chilli Paste: Make a paste of 2 green chillies and 5 cm of ginger using a mortar-pestle or small grinder.

Cook Chole: Heat 2 tbsp ghee in a kadhai over high flame. Add a large pinch of cumin seeds, 0.25 tsp asafoetida, and the ginger-chilli paste. Stir and cook for a minute.

Spice it Up: Add the cooked chickpeas to the kadhai along with 1 tsp black salt, 2 tsp spicy red chilli powder, 2 tsp yellow chilli powder, 1 tbsp coriander powder, 1 tsp garam masala, and tamarind water (from the soaked tamarind). Cook for 7-8 minutes on high flame, mashing some chickpeas to thicken the curry.

Final Touch: Adjust salt if needed. Add 2.5 cm ginger (julienned), a large pinch of roasted kasuri methi powder, and a handful of chopped fresh coriander. Stir well.

Prepare Potatoes: Grate the boiled potatoes into a large bowl.

Make Dough: Add to taste salt and 3-4 tbsp corn flour. Mix to form a dough. The mixture should bind well and not be sticky. Use pahadi/indori/chipsona variety potatoes for the best results.

Shape Tikkis: Take 80-90 grams of the mixture, shape it into a roundel, then slightly press to form a thick tikki. Lightly dust with corn flour.

Fry Tikkis: Heat 3 tbsp ghee in a large, flat pan over high flame. Once hot, place the tikkis in the pan and fry on medium flame until light golden brown on both sides. Use a potato masher to slightly press the tikkis, then continue frying on medium-low flame until they turn golden brown and crispy.

Place the crispy aloo tikkis on a plate, top with the flavorful chole, and garnish with fresh coriander, julienned ginger, and a squeeze of lemon. Serve with tamarind chutney and yogurt on the side.