Peel the potatoes, then grate them finely into a large mixing bowl. Gently squeeze out excess moisture with your hands or a clean cloth to prevent sogginess.
Finely chop the mixed vegetables—carrots, peas, and corn—and add them to the grated potatoes. Mix well to distribute the colors and textures.
In a small pan, toast cumin and coriander seeds over medium heat until fragrant, about 1-2 minutes. Crush them coarsely using a mortar and pestle or the back of a spoon.
Add the toasted spices, chili powder, and turmeric to the vegetable mixture. Stir until well combined, releasing a warm, fragrant aroma.
Sprinkle in the breadcrumbs and chickpea flour, then add chopped cilantro and green chili. Mix everything thoroughly until the mixture is cohesive and slightly sticky.
If the mixture feels too dry, add a teaspoon of water and knead gently. If it’s too wet, sprinkle in more breadcrumbs until it holds shape.
Divide the mixture into 8 equal portions. Roll each into a ball, then flatten into a patty about 1.5 cm thick.
Heat oil in a skillet over medium-high heat until shimmering and hot (about 180°C/355°F). Carefully slide in the tikkis, ensuring not to overcrowd the pan.
Fry the tikkis for 3-4 minutes per side until golden brown, crispy, and fragrant. Flip gently with a spatula, listening for the satisfying crackle of frying.
Remove the cooked tikkis with a slotted spatula and drain on paper towels. Rest for a couple of minutes to maintain crispness.
Squeeze fresh lemon juice over the tikkis, then serve warm with chutney, yogurt, or your favorite dipping sauce. Enjoy the crispy, flavorful bites!
