Before they become mushy, boil the potatoes. The tikkis will become too soft and sticky to form correctly if the potatoes are overcooked.
Combine bread crumbs, cornflour, or poha (flattened rice) with mashed potatoes to create the ideal binding and keep the tikki from crumbling.
To give the tikki that real, tasty street-style flavor, use spices like red chili powder, cumin powder, chaat masala, and coriander powder.
Stuff the tikkis with a mixture of paneer, chana dal, or peas for extra taste. Every bite of this delivers a delightful surprise.
To ensure that the tikkis have a crispy, golden exterior and a tender interior, shallow fried them over medium heat.
Before putting the tikkis on, make sure the pan or griddle is hot. This keeps them crispy and whole by speedily sealing the crust.
For the complete street-style experience, serve the tikkis with spicy green chutney and tangy tamarind chutney, garnished with yogurt and sev.