medium-sized potatoes, green peas, green chilies, teaspoon of ginger, cumin powder, garam masala, salt to taste
Boil the potatoes until they are soft, then peel and mash them in a bowl.
Add boiled peas, chopped green chilies, grated ginger, cumin powder, garam masala, salt, and chopped coriander leaves to the mashed potatoes. Mix everything well until combined.
Take a small portion and shape it into a round, flat patty (tikki). If the mixture is too sticky, you can add breadcrumbs for binding.
In a frying pan, heat enough oil over medium heat. To check if the oil is hot enough, drop a small piece of the mixture.
Carefully place the tikki in the hot oil. Fry them until they turn golden brown and crispy, about 3-4 minutes on each side.
Once cooked, place the tikki on paper wraps to drain excess oil. Serve them hot with green chutney, tamarind chutney, or yogurt.