For the batter
Besan 3/4 cup
Salt 1/4 tsp
Red chilli powder 1/4 tsp
Baking soda a pinch
*If making Suran Flower Gulabi Tikkis, use 1/2 kilo of Suran and halve all the above ingredients. If you do not add lotus root or potatoes, the texture of the Susan filling will be very soft. Also, do not add the dried pomegranate seeds
Boil the potatoes unpeeled and mash while they are still warm.
Peel, wash and slice the lotus root. Cook the lotus root in a pressure cooker with enough water to cover them and 1/2 tsp salt. Cook for 2-3 whistles depending on your cooker, cook till easy to mush but not completely soggy. Remove and drain well. In a grinding stone, put cumin seeds, green chillies, salt, pound till the cumin is everything well crushed. Add the lotus root and pound into this paste. Transfer this paste to the bowl of mashed potatoes. Throw in a the chopped coriander, salt, red chilli powder, dried mango powder. At this stage you can also add 1/4 tsp dried pomegranate seeds if you like the bite, 1/8 tsp garam masala. Mix until everything is just combined. Do not overmix. Form into little balls and keep side.
Make the chickpea flour and water slurry. Add salt, red chilli powder and water and 1/8 tsp of soda.
Heat the oil for deep-frying and refrigerate the tikki mixture until it is time to serve. Dip the tikki into the slurry and fry on medium-high heat for 2 minutes until golden brown. Batter frying time always depends on how thick or thin your slurry is. The thicker the slurry, the longer the cooking time. Alternately, these tikkis can be half-fried and frozen/refrigerated and shallow-fried in a pan for later. If doing so, make sure to press down with a spatula when doing this.
Variation for Suran Flower: Keep the Suran flowers soaked in water for minimum 1 hour. Try and change the water periodically to try and get all the dirty bits out. Pop it in the cooker like you would boil potatoes, but cook for only 1 whistle. Remove and drain well. When cool, peel using a blunt knife so as to not take too much of the flesh off. Mash with a fork to get all the lumps off and mash. Do not add the optional pomegranate seeds. Keep the rolled balls of batter chilled till you prepare your chickpea flour/besan slurry.