Soak the chickpeas overnight; cook in salted boiling water till soft and mushy. Drain and keep aside.

Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.

Next add the cooked chickpeas, coriander powder, red chilli powder, chaat masala and asafoetida. Season with salt (remember the chickpeas already has salt) and cook on low heat for about 1-2 minutes.

Add the chopped coriander leaves and remove from heat. Allow to cool well before grinding.

Once cooled, grind the chickpea mixture without water. Then add the flour and breadcrumbs and knead to dough like consistency. Add more breadcrumbs till you get the desired consistency.

Slightly grease your palms using oil and shape the chickpea mixture into round patties/tikkis. Refrigerate for about 15 minutes just to firm up but bring back to room temperature before grilling.

Heat oil in a nonstick pan, just enough to coat the surface as we need to lightly grill the patties and not shallow fry. Place the tikkis on the pan and cook well on one side before flipping over. Take care as you flip over as the tikkis have a crumbly texture or it will break.

Serve warm with mint coriander chutney.