In a mixing bowl add potatoes, green chilli, coriander leaves, ginger, amchoor powder, and salt.
Mix well until combined. Add in buckwheat flour and mix gently until a dough forms. Do not add water.
Heat oil in a wok or pan on medium hot.
Make small patties in between your palms, apply some water to wet your palms before making the patties.
Deep fry the tikki until golden and crispy from both sides. Drain on paper towel and set aside.
Serve hot with mint chutney.
Notes
While making the dough for tikki do no add any water.If the dough sticks on your hand while making tikki, apply some water on your palms just before making them.Make the dough right when you are ready to serve or else it will leave the water and will be useless.Try to flatten the tikki in your palms or else they will remain uncooked in the center.