Once hot, turn the heat to medium and cook the tikki in batches, cooking on each side for about 3 minutes, until golden brown and crisp. Serve hot with the chickpeas and tomato ketchup or tamarind ...

Now to prepare the tikki mixture, take a big bowl and add the boiled potatoes ... carefully place the sago-potato tikkis in it and fry till they turn crispy and brown in colour.

5. In the meanwhile, make a slurry of maida, salt and water. Dip the tikki in the slurry and coat it well with the breadcrumbs. 6. Heat some oil in a pan set on medium flame and pan fry the tikkis ...

Shape the mixture into small and round tikkis. Heat oil in a pan, and shallow fry the tikki until golden brown and crispy on ...