Peel and mash the boiled potatoes in a large bowl until smooth but still warm, which helps them stick together without becoming gluey.
Toast cumin seeds briefly in a dry pan over low heat until fragrant, then grind them into a powder and add to the mashed potatoes along with coriander powder, chopped green chilies, and cilantro.
Mix in lemon juice and salt, then stir well to evenly distribute the spices and herbs, creating a fragrant, lively mash.
Add breadcrumbs gradually to the mixture, kneading gently until it becomes firm enough to shape without sticking excessively. The mixture should hold together when formed into a patty.
Divide the mixture into four equal portions and shape each into a thick disc, about 1/2 inch thick, pressing gently to ensure they hold their shape.
Heat enough oil in a frying pan over medium-high heat until shimmering and hot, about 350°F, until a small piece of mixture sizzles loudly when dropped in.
Carefully place the shaped tikkis into the hot oil, making sure not to crowd the pan, and fry until the edges are golden brown and crispy, about 3-4 minutes per side.
Flip the tikkis gently using tongs or a spatula, and continue frying until both sides are beautifully golden and crispy.
Remove the tikkis from the oil and drain on paper towels to remove excess oil, then serve hot with chutney or yogurt for a complete snack.
