To make the tikkis in a big bowl combine all the ingredients other than oil and cheese. Mix well. I have added haldi as the cheese is white and when we cut the tikki a contrast of yellow and white looks good.
Heat oil in a kadai. Fry a small ball of the prepared potato mixture to check if it's breaking. If it breaks add some more cornflour.
Now divide the potato mixture into 7-8 portions. Make rounds of each portion. Press the ball to make a cavity. Fill some cheese in the cavity. Make a ball. And flatten it a little.
Deep fry the tikkis 2-3 at a time.
For the green chutney, grind coriander, mint, green chillies, garlic, onion and tomato in a grinder. Add salt, lemon juice, bhuna jeera powder and black salt.
For the meethi chutney, mix amchoor, sugar and water. Bring the mixture to a boil in a heavy bottomed pot.
Sieve the mixture in a glass bowl. Add salt, red chili powder, bhuna jeera and black salt.
For the yoghurt, whisk the curd, along with salt and red chili powder till smooth. You can add 1/2 TSP sugar if you like for taste.
Serve freshly fried tikkis with chutneys and yoghurt. Enjoy.
This is how I enjoyed it. With some green chutney spread on a well roasted toast. Crushed the tikki on the top. Drizzled lots of meethi chutney and ketchup on the top. Absolutely heavenly.
