Soak soya wadi in hot water for about twenty minutes. Squeeze out excess water.
Pick and wash chana dal. Peel, wash and grate ginger. Peel, wash and chop garlic. Remove stems,wash and chop green chillies. Remove stems and break red chillies into two.
Tie cloves, cinnamon and bay leaf in a piece of cloth to make a small potli. Finely crush anardana and keep aside.
Heat one tablespoon of oil in a pan, add the potli and stir-fry for about two minutes. Add ginger, garlic, red chillies and green chillies and continue to cook for another couple of minutes.
Add soya wadi and chana dal, stir for five minutes. Add a cup of water, mix well and then lower heat. Cook until dal is cooked and liquid dries completely.
Cool mixture throughly, discard potli, and grind mixture to a fine paste.
Add anardana, salt and bread crumbs and knead into a stiff dough.
Divide into equal portions. Shape each portion into a round tikki shape.
Heat sufficient oil in a kadai. Deep-fry tikkis in moderately hot oil until golden brown and crisp. Drain onto an absorbent paper.
Serve immediately with any spicy sauce.
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