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Floury potatoes boil in their skins, then mash dry. A spice paste of green chilli, ginger and roasted cumin folds in with chopped coriander, mint and amchur for sourness. Cornflour and gram flour bind without making the tikki gummy. Patties form, chill to firm up, then shallow-fry in shallow oil on a flat pan for 4-5 minutes per side until deep gold and crisp with a soft interior. The chilled rest is what stops them falling apart.
A stiff oil-rich plain-flour dough (maida) rolls thin and crisps in the fryer with the characteristic blistered surface. The filling is dry: boiled potato, peas, ginger, green chilli, cumin, coriander seed, garam masala and amchur (dried mango powder) for sourness. The pastry is rolled into ovals, halved into semicircles, formed into cones, stuffed, sealed and fried in two stages: low-temperature first to set the pastry without browning, then a hot finish to blister and crisp.
Gram (chickpea) flour combines with rice flour for extra crispness, with ajwain, chilli, turmeric and a pinch of baking soda for the airy texture. Cold water makes a thick coating batter (not pancake-thin). Mixed vegetables are tossed in the batter and dropped into hot oil in clusters; each one stays loose, with crisp tendrils of onion and the soft give of potato inside. Two batches: the second fry gives the deep-fried lacquered crunch.*