Place peeled potato chunks in a pot, cover with water and 1 tsp salt. Bring to a boil, then simmer until fork-tender, 12–15 minutes. Drain thoroughly and return to the hot pot for 1–2 minutes to dry excess moisture.

Mash and season

Mash potatoes until smooth but slightly textured. Stir in green peas (mash lightly with fork so peas remain a bit whole), chopped green chili, cilantro, roasted cumin powder, amchur (or lemon juice), garam masala, red chili powder and 1.5 tsp salt. Taste and adjust seasoning.

Bind and shape

Add cornstarch or rice flour and mix until mixture holds together but is not sticky. If too wet, add 1–2 tbsp extra cornstarch. Divide into 10–12 equal portions (serving yields about 10–12 tikkis). Press each portion into a round patty about 3.5–4.5 cm (1.5–2 in) thick.

Coat (optional)

If using a crisp coating, press both sides of each patty into breadcrumbs or crushed cornflakes to lightly coat. This step creates extra crunch when frying.

Pan-fry in desi ghee

Heat a large skillet over medium heat. Add 3 tbsp desi ghee and 1 tbsp oil (to prevent burning). Place patties in a single layer without overcrowding. Fry 3–4 minutes per side until golden-brown and crisp, adding remaining 3 tbsp ghee as needed. Reduce heat if browning too quickly. Transfer to a plate lined with paper towels to drain.

Chana (Chickpea Curry)

Prepare aromatics

Heat 2 tbsp oil or a little desi ghee in a medium saucepan over medium heat. Add cumin seeds and let them sizzle 20–30 seconds until fragrant. Add chopped onion and sauté 5–7 minutes until softened and lightly golden. Stir in minced garlic and cook 30–45 seconds.

Build the gravy

Add grated tomato, turmeric, ground coriander and red chili powder. Cook, stirring occasionally, 6–8 minutes until tomato breaks down and oil separates slightly. Mash tomatoes with the back of a spoon to make a smooth-ish base.

Add chickpeas

Stir in cooked chickpeas, 1 tsp salt and garam masala. Add warm water or reserved chickpea liquid to reach a saucy consistency (about 1 cup). Simmer gently 8–10 minutes so chickpeas absorb flavors. Taste and adjust salt and spices.

Finish

Stir in lemon juice and chopped cilantro. Remove from heat. Keep warm until plating.

Tangy & Sweet Chutneys and Garnish

If using yogurt, whisk until smooth and slightly runny; season with a pinch of salt and a little water if too thick.

Warm tamarind chutney slightly if thick. Have green chutney at room temperature. Thin chutneys with a tsp or two of water if needed to drizzle.

To assemble: place 1–2 heaping spoonfuls of warm chana on a plate. Arrange 1 aloo tikki on top or to the side. Drizzle tamarind and green chutneys and a spoonful of whisked yogurt over the tikki. Sprinkle sliced red onion, chopped cilantro and a pinch of chaat masala. Serve immediately with lemon wedges.