Firstly, in a large mixing bowl take 3 boiled and grated potatoes and boiled mashed peas. Make sure to pressure cook potatoes for 4-5 whistles and drain off the water as soon as pressure releases.

Add 1 chilli, ½ tsp IWP Lal Mirch powder, ½ tsp IWP Jeera powder, ½ tsp IWP Mango powder (amchur), ½ tsp IWP Chaat masala and ½ tsp salt.

Further, add 2 tbsp coriander.

Now add 2 tbsp cornflour and mix well alternatively use poha powder or rice flour as it helps to absorb moisture.

Mix well forming a soft dough.

Grease hand with oil and prepare ball-sized tikki.

Shallow fry in hot oil. you can alternatively roast or deep fry. Roast on low flame until it turns golden brown.

Finally, enjoy aloo tikki with green chutney, tamarind chutney.

Tips

1. Never ever overboil the potatoes. They should be boiled for just 2 or 3 whistles in the pressure cooker. If they are overcooked, potatoes can become mushy with a lot of moisture.
2. If you do not have rice flour, fine semolina or poha powder in the potatoes mixture, you can alternatively use breadcrumbs.
3. For making these Aloo Tikkis delicious, deep fry them on low flame.
4. You can store them in advance for a party. Shape the tikkis and store them in a zip lock pouch or bag for a night in the freezer. Before frying them, thaw all the tikkis and then deep fry.