Tikki Ki Chaat (Ragda Pattice)
from indianfood.about.com

This has to be the most popular North-Indian snack! Vendors literally crowd the streets selling all kinds of delicious variations of chaat in this part of the country. Chaat parties are also popular and a great alternative to a sit-down dinner. Tikki Ki Chaat is the North Indian name for this dish. In western India, the same dish is called Ragda Pattice (meaning patties).

Patties:
6 large potatoes boiled, peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
1/2 cup finely chopped coriander
1 onion finely chopped
Salt to taste
Vegetable/canola/sunflower cooking oil to shallow fry

Chickpea mixture:
1 can of chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns

For serving:
1 cup tamarind chutney
1 cup mint-coriander chutney
1 onion finely chopped
Coriander chopped fine to garnish
Chaat masala to garnish

Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.

Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.

Boil the roughly mashed chickpeas with the cloves, cardamom and peppercorns and salt to taste. Once done, remove the whole spices and discard.

To serve the chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add both chutneys to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.

A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.