Boil 500 grams of potatoes, peel and mash them in a large mixing bowl.
Add 100 grams of finely chopped cranberries, 1 finely chopped green chili, 1 teaspoon grated ginger, 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder, and salt to taste. Mix well.
Add 50 grams of finely chopped coriander leaves and 2 tablespoons of cornflour to the mixture. Combine everything well to form a smooth dough.
Divide the dough into equal portions and shape each portion into a round, flat tikki.
Heat oil in a non-stick pan over medium heat. Shallow fry the tikkis until they turn golden brown and crispy on both sides.
Remove the tikkis from the pan and place them on a paper towel to absorb excess oil.
Serve hot with mint chutney or tamarind chutney.