Wash and soak the chickpeas overnight.

Change the water couple of times and pressure cook till soft.

Then allow to cool. Pulse to a coarse mix along with coriander leaves, garlic, onions, coriander leaves, cumin seeds.

Microwave the potato for 4 mins, peel the skin and mash well.

Transfer the chickpea batter to a bowl, add mashed potato, salt and combine everything together. Form into small or medium sized balls or patties. Refrigerate for couple hours if not using right away or freeze until using.

Just before serving, heat a nonstick pan, make small patties and cook the patties on both sides till done.

You could deep fry these as well.

Drain onto a kitchen towel

Slice through the pav center and toast it well.

Spread the chutney if using or place the cheese slice on the bottom, place the tikkis, sprinkle pepper powder and close.

Serve right away or pack for lunch!