Boil the potatoes peel the skin and mash them in a large bowl.
Add chopped coriander leaves, salt, garam masala powder, carom seeds, and mix well so that no lumps remain.
Apply some ghee or butter on your hands while making tikkis.
Make small-medium balls of potatoes and roll them out into 3 to 4 inch circles.
Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect tikkis.
Heat butter or ghee in a non stick frying pan or tava on medium flame setting.
Gently place the tikkis and fry them.
When one side of the tikki is done gently turn them over and cook the other side.
Gently flip for a couple of times till the tikkis are golden brown and crispy.
Once done drain the tikki of excess butter or ghee on placing them on a kitchen towel.
If you want to use less butter or ghee on the parathas first roast them on both the sides on low flame and when they are slightly crispy apply butter or ghee with brush on both the sides.
Serve tikkis piping hot with lassi, butter, curd, pickle, ketchup, green chutney, coconut chutney, light gravy, potato shorba, raita, or different kinds of lentils/vegetables.