Wash and soak the dried chickpeas overnight or for 8 hours. When ready to pressure cook, change the water couple of times, then take the chana in the pressure cooker along with salt, cloves, garlic and dried thyme. Pressure cook for 4 to 5 whistles or till done. Let the pressure fall down, before draining the chickpeas.

Remove the spices, drain the chickpea, reserve the cooked water. Once the chickpea is cooled down, you can remove the skin off by popping each chickpea. What I did was to mash it with the potato masher, the peels come out naturally. Pick it out and discard. I left most of the skin intact as that adds to the volume.

Microwave 2 medium potatoes, peel and mash into the chickpea. I pulsed it a couple of times to get the smooth dough.

Heat a nonstick pan, cook finely chopped onions, garlic in 2 tbsp of olive oil until tender and translucent. Set aside.

Now cook the smooth chickpea, potato dough with 2 tsp of reserved water, for 10 mins. Next, add the sauteed onions mix to this and combine everything well.

Pulse the spices to get a coarse powder, add to the dough and mix well.

Heat a nonstick pan with 2 tsp oil.

When you are ready to make the fritters, scoop out small balls, flatten and place on the hot oil. Cook on low flame to ensure the fritters are cooked well.