Step 1: Prepare the Potatoes

1. Boil and Cool: Boil potatoes until fork-tender. Cool completely to prevent excess moisture.
2. Mash: Peel and mash the potatoes into a coarse texture. Avoid over-mashing—they should hold some structure for better texture.

Pro Tip: Use starchy potatoes, like Russets, for easier binding.

Step 2: Mix the Dough

1. Combine Ingredients: In a large bowl, mix mashed potatoes, rice flour, coriander, mint, ginger, green chilies, chili flakes, amchur, rock salt, and plain salt.
2. Form Dough: Knead until the mixture forms a smooth, non-sticky dough.

Common Mistake: Ensure the mixture isn’t too wet. Add an extra tablespoon of rice flour if it feels sticky.

Step 3: Shape the Tikkis

1. Portion: Divide the mixture into equal portions and roll into balls.
2. Flatten: Shape each ball into a round patty about ½ inch thick.
3. Chill: Refrigerate for 10–15 minutes to firm up the tikkis for frying.

Step 4: Cook the Tikkis

Option 1: Shallow Frying

1. Heat oil in a skillet over medium heat.
2. Place 3–4 tikkis in the pan (don’t overcrowd). Fry one side undisturbed for 3–4 minutes, until golden and crisp.
3. Flip gently and fry the other side for another 3–4 minutes.
4. Place fried tikkis on paper towels to drain excess oil.

Option 2: Air Frying

1. Preheat air fryer to 400°F (200°C).
2. Lightly brush both sides of the tikkis with oil.
3. Air fry for 10 minutes, flip, and cook another 8–10 minutes until crisp and golden.

Pro Tip: Use medium heat for frying—too high, and the tikkis may burn without cooking through.