Place the mashed potatoes, grated carrots, and chopped spinach in a large mixing bowl. Mix everything thoroughly until well combined and the vegetables are evenly distributed.
Add cumin powder, coriander powder, garam masala, salt, and lemon juice to the vegetable mixture. Stir well so the spices coat all the ingredients evenly, releasing a warm, fragrant aroma.
Sprinkle in the chickpea flour gradually, kneading gently to form a firm, pliable dough. If the mixture feels too sticky, add a little more chickpea flour; if too dry, add a splash of water and mix again.
Divide the dough into small portions and shape each into a disc about 1.5 cm thick, roughly 8-10 cm in diameter. Keep them uniform for even frying and a professional look.
Heat the neutral oil in a non-stick skillet over medium heat until shimmering and hot—this helps create a crispy exterior.
Carefully place the shaped tikkis into the hot oil, leaving space between each to prevent sticking. Fry for about 3-4 minutes on each side, until they turn golden brown and crispy with crackling edges.
Gently flip the tikkis with tongs or a spatula, ensuring they cook evenly on both sides. Adjust the heat if they brown too quickly to avoid burning.
Once cooked and crispy, transfer the tikkis to a paper towel-lined plate to drain excess oil and keep them crisp.
Serve the vegetable tikkis warm with your favorite chutney or yogurt for a satisfying snack or light meal.
