In a large bowl, add the grated boiled potato, poha, chopped coriander, grated ginger, chopped green chili, red chili flakes, black salt, regular salt to taste, dry mango powder, pomegranate seed powder, and rice flour. Mix well until everything is nicely blended together.

Take small portions of the mixture and form them into round or flat patties (tikkis).

In a frying pan, heat a generous amount of vegetable oil over medium heat. To know when it’s hot enough, drop a little mixture into the oil; if it sizzles, you’re good to go!

Carefully place the patties into the hot oil. Fry until they are golden brown and crispy on both sides, about 4-5 minutes per side.

Once done, use a slotted spoon to transfer the crispy tikkis onto paper towels to drain excess oil. Serve hot for the best taste experience!