To make the Horsegram Tikki, first clean and wash the horse gram. Soaked the washed horse gram for one hour and pressure cook for upto 6 whistles with 1 and half cups of water. 

Open the cooker lid and strain the horse gram water. Cool the horsegram and grind with very little or no water along with dry mango powder and cloves of garlic into fine paste. 

To make the masala powder, dry roast red chillies, coriander seeds and cumin seeds until the aroma wafts in the air. Turn off the flame, and cool. Once the dry spices are cool, add to a mixer and grind into a dry powder. 

Place a heavy bottomed pan on medium heat and add some oil. Once the oil is hot, add cumin seeds and stir fry until the cumin browns. Now add chopped onion and saute until the onions are brown.

Add the ginger paste and saute until the raw smell of ginger goes away. Add the chopped tomatoes and cook until they turn mushy. 

Now add in the ground masala powder and saute until the powder combines well with the onions and tomatoes. 

Next add in the horse gram paste and potato mash, mix everything well and keep the pan closed for 3-4 minutes. Season with black salt and amchur powder.

Mix everything well and keep the lid closed for another 2 minutes and turn off the flame. Garnish with chopped coriander leaves and lemon juice. 

Once the horse gram and potato mixture is cool, take a handful of the mixture and shape it in the form of a tikki.

Place this tikki on a plate of gram flour or besan and keep aside in a different plate. Prepare tikkis with the rest of the mixture and keep aside 

In shallow pan, add some cooking oil and place the tikkis one by one and fry the tikkies for 2 minutes on each sides or until the surface browns up. Take it off the pan and place on a kitchen paper towel for oil to drain. 

Serve Horsegram Tikki with Dhaniya Pudina Chutney or Imli Chutney for a wonderful afternoon snack along with some Ginger Cardamom Chai.