Boil chana dal with 3 whistles.just cook dal 80-90%. Filling should be crunchy.

Now drain dal and add it in a bowl. Roast sauf and crush it. Also, roast jeera and crush it. Add roasted sauf and jira in dal. Add salt, red chilli powder, grated ginger, grated potato, chopped green chillies and chopped coriander leaves, amchur. Mix them well with hands. 1 Grated potato is required to bind the filling. Try to make filling a bit spicy. Use degi red chilli powder.

For Outer Patty - Grate 4-5 boiled potatoes. It is advised to keep the freshly boiled potatoes in the refrigerator for around 30 minutes. This will help patty to have more binding.

Now once potatoes are grated, add some salt. Please do not add much salt as filling is already having good salty spicy taste. Add some rice flour for more binding and crispiness. Adding rice flour step is optional.

Now mix it well and make it into a dough. Now take a small size of patty in your palms and make it a ball. flatten the ball with your hands. Take flattened patty between your index finger and thumb and press the inner part downwards..to make it like a bowl or cup. Now fill the filling in it and close the ends. make it a ball again and flatten it with your hands.

Take a pan and add some ghee for shallow frying tikki. When ghee is hot, put the patties on the pan and cook it on medium flame. Toss the patty to cook it on other side. Now press the patty with a spatula so that it is more flattened and gets cooked more evenly. Cook tikki both sides until they are nice brown in colour.

For Green Chutney - Take coriander leaves, pudina leaves, salt, green chillies, ginger (small piece), jira powder or jira(optional), heeng, chaat masala and 1-2 ice cubes in blending jar and blend them well.4-5 garlic cloves can also be added. Ice cubes will maintain the green colour of the chutney and will prevent the blender to heat up. You can add salt and chaat masala according to your taste.

For Serving - Take the tikkis and crush them a little bit. Mix roasted jira powder, roasted sauf powder and chaat masala in equal quantities. This is for sprinkling on top of tikkis.