Boil the potatoes until soft, peel them, and mash them well so no lumps remain. Smooth mashed potatoes help the tikki hold together better and fry evenly.

Boil or steam green peas until soft, then mash them lightly. If you like texture, keep some peas whole for a nice bite.

In a large bowl, add mashed potatoes, mashed peas, bread crumbs, cornflour, ginger-garlic paste, chopped green chili, coriander leaves, cumin powder, garam masala, and salt.

Mix everything well until the spices and binders blend evenly. The mixture should be firm but not sticky. If it feels wet, add a little more bread crumbs or cornflour.

Take small portions of the mixture and roll them to shape into balls. Flatten them gently into round patties. For burgers, shape them slightly larger and thicker to fit the bun.

Heat oil in a non-stick pan or tawa over medium flame. Make sure the oil is hot but not smoking, this ensures the tikkis become crispy and not greasy.

Place the tikkis on the pan and cook until golden brown on one side. Flip carefully and cook the other side until evenly crisp. Press lightly with a spatula for even browning.

Remove the tikkis onto a paper towel to absorb excess oil. Let them rest for a minute to keep the outer layer crunchy.

Serve your crispy aloo tikkis with green chutney, tamarind chutney, or ketchup. For a fusion twist, place them between burger buns with lettuce, tomato, and sauce to make an Indian-style aloo tikki burger.