Wash the grated raw potatoes thoroughly in water. It is crucial to squeeze out all the excess water using your hands or a clean cotton cloth. The grated potatoes must be completely dry before mixing.

Take a large mixing bowl. Grate the completely cooled boiled potatoes into the bowl. Do not mash them with your hands, as grating ensures there are no large potato lumps in your Crispy Potato Tikki recipe. Add the dry raw grated potatoes to the same bowl.

In a mortar and pestle, coarsely crush the green chillies, ginger, and 1/2 tsp of cumin seeds.

To the grated potatoes, add the crushed chilli-ginger paste, coarsely crushed coriander seeds, raw cumin seeds, chaat masala, and salt. Add the completely dry chopped coriander leaves and 2 tbsp of cornflour.

Mix everything well with your hands until it forms a soft dough. Take a small portion of the mixture and flatten it in your palms to make thin, small patties (tikkis). Do not make them too thick, or they won't turn out crispy.

Heat a tawa (griddle or flat pan) on medium heat and add a little oil. Place the tikkis onto the hot tawa.

Let them cook undisturbed on medium heat for about 2 minutes. Once the bottom is golden, flip them over. Lower the flame and cook until both sides are exceptionally crispy and deeply golden brown.

Transfer the tikkis to a serving plate. Top them generously with sweet tamarind chutney, spicy green chutney, and fine sev. Serve immediately!