Peel and coarsely grate the daikon. Place grated daikon in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Measure 3 cups of the squeezed daikon. Reserve any liquid for soup if desired.

Mix filling

In a large bowl combine the squeezed grated daikon, mashed potato, chopped onion, green chilies, cilantro, grated ginger, garam masala, ground coriander, ground cumin, red chili powder, amchur or lemon juice and salt. Mix until evenly combined.

Bind

Add cornstarch (or besan) to the mixture and combine. If the mixture feels too wet, add an extra 1 tablespoon cornstarch. The mixture should hold together when formed into a patty.

Shape tikkis

Divide the mixture into 8 equal portions and shape into flat round patties about 3–4 inches wide and 1/2 inch thick. Press edges to seal so they don't fall apart while frying.

Pan-fry

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add 4–5 tikkis without crowding and cook 3–4 minutes per side until golden brown and crisp. Add more oil as needed and repeat with remaining tikkis. Drain on paper towels and keep warm.

Toasted Coconut Chili Masala

Toast spices and coconut

In a small dry skillet over medium heat, toast shredded coconut, sesame seeds, urad dal or peanuts, cumin and coriander seeds and dried chilies. Stir constantly and toast until coconut is golden and spices smell fragrant (3–5 minutes). Be careful not to burn the coconut.

Cool and grind

Let the toasted mixture cool completely. Transfer to a spice grinder or small food processor, add salt and pulse to a coarse powder — you want some texture, not a fine powder. If mixture is too dry to grind, add 1/2 tsp oil to help bind. Taste and adjust salt or chili level.

Lasooni Methi Chutney

Prepare chutney

If using fresh methi, remove thick stems and roughly chop leaves. In a blender add chopped methi, garlic cloves, cilantro, green chili, lemon juice, salt and sugar/jaggery. Add 2–3 tablespoons water and blitz to a smooth paste. Scrape down sides and adjust seasoning: more lemon for acidity or a pinch sugar to balance bitterness.

Temper (optional)

For a warm, nutty finish heat 1 tsp oil in a small pan and add mustard seeds. When they pop, pour the hot oil and seeds over the chutney and stir. This mellows raw garlic and brings a roasted note.

Assembly & Serving

Toast buns

Halve buns and heat a skillet over medium. Spread butter on cut sides and toast until golden and slightly crisp, about 1–2 minutes.

Build the bun kebab

Spread about 1 tablespoon Lasooni Methi Chutney on the bottom half of each bun. Place one daikon tikki on top. Sprinkle about 1 tablespoon of the toasted coconut chili masala over the tikki (adjust to taste). Top with sliced cucumbers, red onion and cilantro sprigs. Sprinkle a pinch of chaat masala if using. Spread a little extra chutney on the top bun and close.

Serve

Serve immediately while tikkis are warm and buns are crisp. Serve with extra chutney and toasted coconut chili masala on the side for guests to add more.