1. Chop coriander leaves finely and place in a bowl. Add white peas, brown chana, green chana, salt and mash with a potato masher.
2. Add red chilli powder, chaat masala, cumin powder and mix. Heat a little oil in a non-stick pan.
3. Shape the mixture into small cutlets, roll them in rice flour and place in the pan to shallow fry.
4. When the underside is done, flip over and cook till both sides are evenly golden.
5. Serve hot with tomato ketchup or green chutney.