For that crisp tikki, you'll want about 3 medium potatoes to bind with 1 heaped tablespoon of cornflour or breadcrumbs—more than people say, bhai, because our Bengal potatoes are softer. Shallow fry on a medium-hot tawa with just enough oil to coat, and press gently with a spatula. I swear by this ratio because my induction stove runs cooler than a gas flame; it gives the binder time to set without burning. My maa scolds me for 'wasting' cornflour, but it's the only way my tikki survives my tiny non-stick tawa.
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