In a bowl mash the boiled potatoes.

Now add rice flour, amchur powder, black salt, chopped green chilies, chili flakes, ginger paste, salt to taste and finally chopped coriander leaves. Mix all ingredients well with hand. Add flour according to the moisture of the potatoes and knead it into the dough.

Grease your palm with oil and chuck out (the amount you or the size you want) dough. Smoothen it in between your palm and press it into a tikki shape. Prepare the tikkis similarly with the dough.

The tip to make a good tikki is to make sure there are no cracks while smoothing it in your palms.

In deep bottomed pan heat ghee for shallow frying (as the halwai’s do or you can opt for refined oil as well)

Once the ghee has melted, on a low flame slide the tikki into it.

Cook until its light golden from both the sides, it will take around 1-1.5 minute.

Take it out on a kitchen towel lined plate and serve.