Chickpea kebabs (pan-fried chickpea and potato patties)

Toast the coriander seeds, cumin seeds and black peppercorns in a pan on medium-low heat until fragrant and a shade darker.

Take off the heat and grind fairly coarse in a mortar and pestle or a spice grinder.

Discard the liquid from the canned chickpeas and let them sit in a colander so the excess water drips off.

Mash the chickpeas with a fork or potato masher, leaving some texture rather than a paste.

Add the boiled, peeled potatoes grated on the large holes of a box grater and cooled completely, then the carrots, finely chopped onions and coriander leaves.

Add cornstarch, the toasted spice powder, red pepper flakes, chaat masala, a little salt and a few drops of lemon juice; mix by hand.

Taste and add more salt if needed.

Oil the palms and form the mixture into patties.

Heat 2 tablespoons of oil and about 2 tablespoons of butter in a hot pan; fry the patties on medium-high heat, turning as soon as they brown.