Crispy potato patties topped with yogurt, tamarind chutney, and spicy green chutney.
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In a large mixing bowl, combine the mashed potatoes, cornstarch, green chilies, ginger-garlic paste, and half of the chaat masala.
Mix the ingredients thoroughly until a non-sticky dough forms, then divide into 8 equal portions and shape them into flat round patties.
Heat oil in a heavy-bottomed skillet over medium heat and shallow fry the patties until both sides are golden brown and very crispy.
Place two hot tikkis on a serving plate and gently press the centers with a spoon to create a slight indentation.
Pour a generous amount of whisked yogurt over the tikkis, followed by a drizzle of tamarind chutney and green chutney.
Sprinkle a pinch of roasted cumin powder and the remaining chaat masala over the top.
Garnish the dish with a handful of nylon sev and freshly chopped coriander leaves.
Serve immediately while the tikkis are hot and the yogurt is cold for the best contrast in temperature and texture.
