Soak the soya granules in hot water and set aside.

Heat a tablespoon of oil in a pan and add green chillies, ginger and garlic. Saute for a minute till fragrant and add green peas and salt. Cover and cook for 8-10 minutes till the peas are cooked.

Add spinach and raw mango powder (amchoor) and saute for 2-3 minutes till the spinach wilts completely. Set aside to cool.

In another pan, dry roast the chickpea flour (besan) till a nutty aroma comes out and the flour is a light brown. Be careful not to burn the flour.

Strain the soya granules, squeeze out the water completely and add them to a mixer grinder, along with the green peas and spinach mixture. Pulse a few times till the mixture is mixed through but still coarse. Transfer it to a bowl and mix in the roasted chickpea flour (besan). Form the mixture into tikkis or flat circles (like in the picture) and set aside.

Heat the remaining oil in a non stick pan, and add 4-5 tikkis or as many that fit into the pan without crowding. Cook them on either side for 5-8 minutes till golden brown. Repeat with the remaining tikkis. Serve hot with mint coriander chutney and ketchup.