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.

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 ...

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 ...

Prepare aloo tikki patties by boiling and mashing the potatoes, then mix with chopped green chilies, onions, freshly chopped ...