Chop the fenugreek leaves and cilantro, then wash them with water. Drain using a strainer. Peel the boiled potatoes.

In a bowl, add the grated potatoes, ginger, and green chili. Mix well. Add the chopped fenugreek leaves and cilantro.

Now add the sorghum flour, salt, red chili powder, coriander powder, asafoetida, roasted cumin powder, carom seeds, garam masala powder, and dried mango powder. Mix everything together.

Using your hands, knead the mixture into a dough. Because of the potatoes, fenugreek, and cilantro, the dough will come together easily without water. Note: Do not use water.

Heat oil in a deep pan for frying. Divide the dough into portions and shape them into small patties.

Roll out all the patties and deep fry them until golden and crispy.

Your crispy methi tikki made with sorghum flour is ready. Serve with ketchup, green chutney, or sweet chutney.