In a mixing jar coarsely grind Makhana.
Take the Makhana out into a mixing bowl and add red chili powder, black salt, dry mango powder, roasted cumin seed powder, coarsely ground peanuts and sesame seeds, raisins, chopped cashew nuts, sendha namak to taste, crushed green chilies, finely chopped coriander leaves and finally add the mashed boiled potatoes and mix entire ingredients well together
Prepare it into soft dough.
Grease your palms with oil and taking a spoon full of the dough make it into a smooth ball first and then press a little to make it flatten almost to the shape of a tikki. Make sure that there are no cracks.
Similarly, prepare a few tikkis.
Now after 3-4 boils turn off the flame.
Using a strainer filter the tea and pour into a cup.
Heat oil in the pan and once hot gently place tikki one by one into the oil.
Fry on a medium flame and until light golden from both the sides.
Take the tikkis out on a kitchen towel-lined plate and it is ready to be served.