Mash the tofu and boiled kidney beans together in a bowl.
Add chickpea flour, chopped onion, cilantro, salt, cumin, chili powder, and chaat masala.
Mix well until combined.
Form the mixture into 4 thin patties.
Heat avocado oil in a pan over medium heat.
Cook the patties for 4-5 minutes per side, or until golden brown and heated through.