Make a cure for the goose leg by combining the 20g of salt, 20g sugar and chilli powder. Coat the leg in the cure and leave for 2 hours. Remove the cure from the leg with cold water and transfer to a small roasting tin. Pour over the goose fat and bake in a preheated oven at 160 degrees celsius for 2 hours or until the meat is tender and flakes away from the bone, remove from the oven and allow to cool in the fat.
In the same oven, roast the Maris Piper potatoes, skin on, for a further hour until the flesh is soft. Remove from the oven, allow to cool slightly before removing the flesh from the potato into a bowl. To the potato, add the ginger, garlic, cumin, coriander, chilli and turmeric powder, roasted gram flour, green chilli and chopped coriander, and season with salt. Mix well and shape the potato mix into 40g balls and lay on a baking sheet.
Shred the leg meat and place 20g of it in the middle of the potato mix, and bring the outside of the potato mix in to encase the leg meat, shape into patties (aloo tikki) and keep for later in the fridge.