Chop ½ piece of cabbage (small size, cut into smaller chunks) and 3 pieces of green chilies in a chopper. Then add ¼ cup of coriander leaves and chop them too.

Transfer it to a bowl and mix 1.5 tsp of salt, 1.25 cups of mashed boiled potatoes, ¼ cup of mashed paneer, a piece of cheese cube (grated), 1 tsp of chaat masala powder, 1 tsp of dry mango powder (amchur), ¼ tsp of turmeric powder, and 1 tsp of red chili powder nicely. Then mix ½ tsp of garam masala powder.

Finally, mix 2 tbsp of corn flour or rice flour. Mix nicely. Let it rest for 5 minutes. (Pro tip: Make sure the mixture is dry. If needed, I sometimes use more corn flour).

Grease your hand with a bit of cooking oil and shape the cutlets. Take as much corn flour as required and coat the tikkis nicely. (Pro tip: I coat the tikkis with corn flour because it makes them crispier. It also prevents them from breaking while frying).

Shallow fry them in 2 tbsp of cooking oil (or ghee for a richer flavor) in a non-stick frying pan on a medium to high flame. Remove when they are fried nice and crisp on both sides.

Your tasty and crispy homemade cabbage tikkis are ready.