Dry roast the coriander and cumin seeds in a small pan over medium heat. Roast them for about a minute or until they are aromatic.

Allow them to cool and crush them in a mortar and pestle or place them in a plastic bag and crush with a rolling pin. Set aside.

Bring 3-4 cups of water to a boil in a pan or pot. Add a teaspoon of salt and green peas.

Cook the peas for about 10-15 minutes or until they are tender and almost cooked.

Drain the water completely and transfer the peas into a mixing bowl.

Then mash the peas with a fork or with a potato masher.

Add the mashed potato, and stir well to combine.

To the peas and potato mixture, add crushed coriander-cumin, salt, chopped green chilis, grated ginger, Garam Masala, bread crumbs, chickpea flour, sugar, coriander leaves, and lime juice.

Divide the mixture into 15 equal portions and flatten them to form round Tikkis.

If your mixture is very soft and sticky, place it in the fridge for about 30 minutes, and then shape them into Tikkis.

Heat 2-3 tablespoon oil in a frying pan and fry the Kebabs in batches for about 3-4 minutes on each side or until golden brown.

Serve the Green Pea Kebabs with your choice of chutney or ketchup.