Boiled Potato – 2 cups (Refrigerated for 4-5 hours)
Poha – 1/4 cup
Coriander – 1 tbsp (Chopped )
Ginger – 1 tsp ( Grated )
Green Chilli – 2 tsp ( Chopped )
Red Chilli Flakes – 1 tsp
Black salt – 1 tsp
Salt to taste
Dry Mango Powder – 1 tsp
Anardana Powder – 1 tsp
Rice Flour – 3 tbsp
Oil for frying


Grate the potatoes in a bowl.
Soak the poha in 2 tbsp water for 10-15 minutes.
Add grated potatoes, soaked poha, and all the other tikki ingredients in a bowl and mix well.
Grease your hands with oil and divide the dough into 6 equal parts.
Make each part into a ball and then press gently to make a Tikki.
Refrigerate the tikki for 30 minutes.
Heat oil for frying the tikki in a pan.
When the oil is hot, add the Tikki and fry on medium heat until Tikki is browned and crisp from all the sides.
Remove the Tikki for the pan and serve hot with coriander mint chutney.