1. Heat sufficient oil in a kadai.
2. Grate potatoes in a bowl. add chopped coriander leaves, pomegranate seeds, green chilli, salt and mix well. add cornstarch and mix well.
3. Divide the mixture into equal portions. take the portion and shape it into tikkis.
4. Deep-fry the tikkis into the hot oil till golden and crisp. drain on an absorbent paper.
5. Serve hot with tomato ketchup.