Wash and soak masoor dal in water for 4-5 hour.
Drain the water and grind the dal along to a fine paste.
Transfer the paste into the bowl, add grated paneer, mashed potatoes, bread crumb along with salt chopped coriander, red chilli powder grated ginger and combine well.
Heat up enough peanut oil (about 300ml ) in a wok or kadahi for deep frying.
Divide the prepared dough into 12 portions and shape them like a patty with palms of your hands.
Once the oil is hot and slightly smoky, carefully drop the patties in batches of 2-3 and deep fry till golden brown and crisp.
Drain on to absorbent kitchen paper. Repeat the same for remaining patties and prepare the rest of the tikkis.