Peel the potatoes, cut them into cubes and pressure cook them in less water for 2 whistles. Drain and mash them and keep aside.
Heat a tsp of oil in a pan. Add the onion and green chillies and saute till onion turns soft.
Add the masala powders and mix well.
Add the mashed potatoes and chopped coriander leaves and mix and incorporate them well. Take off the heat and let it cool down.
In a mixing bowl add the flour and required water and make a lumps free thin batter.
Spread the poha (flatten rice) in a plate.
Heat the oil for deep frying. Take a portion of potato mixture and make a ball.
Slight flatten the ball into a round disc and deep them into the flour batter and coat them in the poha.
When the oil is hot, reduce the heat and drop the tikkis in the oil and fry in medium heat till golden and crisp.
Remove them in an absorbent paper and serve with any chutney or dipping of your choice.
