Heat 1 tbsp oil in a non-stick pan, add cumin seeds, ginger, green chillies and sauté till fragrant.
Finely chop onion, add to the pan and sauté till translucent.
Add red chilli powder, turmeric powder, dried mango powder, chaat masala and sauté for a minute.
Add the pressed rice, soya granules, a little water and mix well. Add salt and lemon juice and mix. Add potatoes and cornflour and mix well.
Heat the remaining oil in another non-stick pan.
Divide the mixture into equal portions and shape them into tikkis.
Place the tikkis in the pan and cook, flipping sides, till evenly golden on both sides. Drain on absorbent paper.
Place thin long strips of red capsicum and green capsicum on a serving plate. Place the tikkis on the plate and serve hot.