For tikki, mix together spinach, potatoes, chilli powder, cumin powder, cornflour and salt. Divide into eight portions and shape into tikkis. Heat one teaspoon oil in the Grill Pan on medium heat and place four tikkis in it.
Fry till the underside turns golden brown. Flip over, drizzle one teaspoon oil all around and fry till both the sides are evenly browned. Drain on absorbent paper.
For chole, grind together onion, green chillies, coriander powder, chilli powder, turmeric powder and garam masala powder. Heat oil in a non stick kadai on medium heat.
Add the ground paste and sauté for five to eight minutes or till well browned. Add tomato and salt, stir well and cook till the oil separates. Add kabuli chana and cook for about five minutes.
Add one cup of liquid in which the chole was cooked. Stir well and boil for two minutes. Remove from heat.
Place a tikki on a plate. Top with chole, sprinkle onion, tomato and coriander leaves and serve hot.