Mash boiled potatoes until smooth. Set aside.
In a pan, heat oil and add the ingredients of tempering. Give it a stir and cook for 1 minute. Remove from heat.
Add tempering and the remaining the ingredients to the mashed potato. Mix well and roll out 10 small tikkis. Keep mixture in the fridge to cool for 10 minutes.
Deep fry tikki in hot oil in small batches until golden and crispy. (Make sure oil is hot and flip tikki after 1 minute of cooking.) Remove to a kitchen towel and serve with any sauce or chutney.
