Soak the soya in hot water for 30 minutes.

Wash thoroughly and squeeze all the water.

Grind in a mixer to a paste. Keep aside.

Wash the moong sprouts, pat dry on a kitchen towel.

Blitz for a few seconds. Keep aside

Mince the cauliflower, peas, carrots.

Sprinkle salt and let stand for 4-5 minutes.

Using a cheesecloth, squeeze out the moisture from the minced veggies. Keep aside.

Wash and chop the spinach very finely, spread on a kitchen towel and let dry under the fan.

Take a bowl and add the minced soya, minced sprouts, veggies spinach, boiled mashed potatoes.

Add ginger-garlic paste, green chilly, gram masala, kasoori methi, lemon juice and salt.

Mix everything very well.

Take a test check to check salt and spices.

Form small tikkis.

Mix besan and water and make a lump-free batter. Add salt.

The better should be very thin.

Using a mixer, blitz 3-4 slices of bread into fine crumbs.

Dip the tikkis in the watery chickpea batter and roll them in the bread crumbs.

Place them in the refrigerator for 15 minutes.

Heat oil.

Deep fry to a golden, making sure not to crowd the pan.