Preparation

• Assemble all ingredients together to avoid last minute rush.

To Prepare Potatoes

• Boil potatoes in a Cookpot or Pressure Cooker or in your Instant Pot. Make sure potatoes are not overcooked and turn mushy. We need just fork tender boiled potatoes.
• Peel the boiled potatoes and keep aside.
  
• Roughly chop cashews. You can skip this step, if not using stuffing.
• Boil peas if using fresh. You can skip this step if not using stuffing.
• If using gram flour, dry roast it over low flame. It is important to roast gram flour so that raw taste of gram flour goes away.

Cooking

For Stuffing

• Heat 1 tbsp oil over medium flame and add 1 tbsp grated ginger. Fry the ginger for few seconds till raw aroma goes away.
• Add salt, red chili powder, cumin seeds, coriander powder and dry mango powder. Also, chopped green chilies and coriander, if using. Mix well with the ginger.
• Add green peas and chopped cashews. Mix well. Cover and cook for 2-3 minutes so that peas will soak the flavor of spices.
• Switch off the flame and keep aside the stuffing for further use.

For Potato Patties

• Now, for potato patties, mash boiled & peeled potatoes with a potato masher or with the help of a grater, whoever is suitable for you. I have used potato masher. Make sure potatoes are finely mash and there should be no big pieces of potatoes.
• Then, add 2 tbsp rice flour or roasted gram flour or bread crumbs and 2 tbsp fine semolina/ suji.
• Also, add salt, red chili powder, coriander powder and dry mango powder/ amchur powder. You can also use lemon juice or chat masala in place of dry mango powder.
  
• Mix everything very well so that everything should be well incorporated with the mashed potatoes. This step is also important, so have patience.

To Fill Stuffing

• Divide the mixture into 6 equal sized balls.
• Then, take one ball at a time and make a hollow cup in the centre and fill 1 tbsp stuffing in between. Do not fill the stuffing too much, otherwise patties will not seal properly.
  
• Bring all edges to the top and secure it, roll in your palms and make round patty like we do while rolling to make Aloo Paratha. You can apply some oil on your palms if potatoes are sticking and difficult to handle.
  
• Make all aloo tikkis in the same way.

To Fry Aloo Tikki

• Now, you can deep fry or shallow fry or pan fry or bake them in Air fryer or Oven. I have pan fried Aloo Tikkis.
• For this, heat 2 ½ -3 tbsps oil in a Tawa or Skillet or Frying Pan to medium hot. Carefully place all the tikki one by one on the Pan.
• Do not move the tikkis till the base is crisp, then gently flip each tikki with a Spatula.
• Fry the other side till crisp and golden. You might need to flip once or twice more till all the aloo tikki are golden and crisp evenly.
• Transfer to a kitchen towel to drain all excess oil.
• Serve Aloo Tikki with your favorite sauce or chutney.