Soak the chickpeas overnight.Pressure cook them with 2 cups water,little salt and 1/4th tsp baking soda.Chole should be soft to touch.Heat oil in a pan and fry chopped onion till golden brown.Transfer it to a grinder and grind it to a paste along with ginger garlic paste and tomato puree.Heat 1 tbsp oil and sprinkle ajwain and hing.When it splutters,add the paste and fry it.Add chole,rest of masalas,kasoori methi,salt, sugar, water and boil.Sprinkle coriander and set aside.
Boil cubed potatoes and mash them.Add ginger paste,chopped green chilli,gramflour,rice flour,red chilli powder,roasted cumin powder,salt and sugar to taste.Fry chopped onion and add mashed potato mix and toss.Add chopped coriander and form into 5-6 tikkis. Drizzle oil in a pan and shallow fry.
To serve,arrange 2 tikkis on a plate.Add about 1/4 th cup hot cooked chickpeas.Top it with curd,coriander and mint chutney and tamarind and date chutney.Sprinkle roasted cumin powder,chaat masala, chopped coriander and 1 tbsp chopped onion.Top it with sev.Serve immediately.
