Step 1

The potatoes and green peas have to be cooked together first.

Step 2

In a 3 or 4 litre pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.

Step 3

Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. Add 2.5 cups water. Place a trivet. On top of the trivet, keep a bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot

Step 4

For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For Instant Pot, do a quick pressure release after 5 to 7 minutes.

Step 5

Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly.

Step 6

Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.

Step 7

Mash to a coarse texture.

Step 8

To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.

Step 9

Mix very well. Check taste and add more salt or spice powders if required.

Step 10

Meanwhile drain the water from the potatoes as well and let them become warm.

Step 11

When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.

Step 12

After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.

Step 13

Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).

Step 14

Mix everything very well.

Step 15

Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.

Step 16

Place the green peas filling in the center.

Step 17

Bring the mashed potato edges on the top and seal them.

Step 18

Roll gently between your palms and gently flatten. Make all aloo tikki this way.

Step 19

Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.

Step 20

When the base is crispy and golden, gently flip each tikki with a spatula.

Step 21

Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.

Step 22

Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry all tikkis this way. Add 2 tablespoons more oil when frying the second batch.

Step 23

Serve Aloo Tikki plain with coriander chutney & tamarind chutney. You can also serve these potato patties with sweet yogurt raita.