Boil Potatoes in a pressure pan till 2-3 whistles and switch off the flame.

Once the pan cools down after 10 minutes remove the Potatoes and let it cool for another 5 minutes.

Now peel the skin and mash the potatoes and keep it aside in a bowl.

Soak the bread slices in very little water and remove the excess water from it by squeezing it and add the bread crumbs in the mashed potatoes.

Now add ginger-garlic paste, finely chopped green chilies, ajwain, garam masala, salt, and lemon juice in the above mixture.

Mix all the ingredients properly with your hands till the masalas are mixed evenly and leave it aside for 5 minutes.

Make small tikkis out of the potato mixture and repeat the same with all of it. Sprinkle some arrowroot powder on the tikkis so that it doesn't stick to each other and fries evenly.

Heat oil in a non-stick pan and once the oil starts bubbling fry the tikkis on medium to high flame till they are golden brown and crispy.

Remove the tikkis on kitchen tissue to remove excess oil.

Serve this hot with coriander chutney and tomato ketchup.