Immerse the cooked chickpeas in a bowl of boiling water for a few minutes so they soften and are easier to mash.
Drain the water and mash the chickpeas.

Heat half of the oil in a large saucepan. Add the onion and fry for 5 minutes until softened and translucent.
Add the garlic, ginger and chilli and stir for one minute.
Add the chickpeas, peanuts, coriander, salt, Amchur powder and water and stir together.

Divide the chickpea mixture into 8 balls and roll between your palms to form balls, then flatten a little to form tikkis.

Heat the oil in a frying pan. Dip each tikki in sesame seeds and place half the tikkis in the pan, leaving it to cook on a low heat for 2 minutes or until the underside is lightly browned.

Turn them around and brown on the other side. Use more oil if necessary

Repeat the process with the rest of tikkis. Serve it with curd or tomato ketchup