Place the peeled, cubed potatoes in a pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Cook until very tender, 12–15 minutes. Drain well and return to the hot pot for 1–2 minutes to evaporate excess moisture. Mash until smooth and let cool until warm.

Mix filling

In a large bowl, combine the warm mashed potatoes, green peas (if using), chopped green chili, grated ginger, chopped cilantro, garam masala, ground cumin, amchur (or lemon juice), red chili powder and 1 tsp salt. Mix thoroughly. Sprinkle the cornstarch or rice flour and knead lightly to form a soft, cohesive mixture. Taste and adjust salt or spice.

Shape tikkis

Divide the potato mixture into 8–10 equal portions (about 80–100 g each). Shape each portion into a round, slightly flattened patty, pressing edges to seal and smoothing surfaces.

Shallow fry in ghee

Heat a heavy skillet over medium heat and add 1–2 tablespoons desi ghee. When hot, place tikkis in a single layer (do not overcrowd). Fry each side until golden brown and crisp, about 3–4 minutes per side, adding more ghee as needed. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200–210°F) while preparing chana.

Chana (Chickpea) Curry

Sauté aromatics

Heat 1 tablespoon desi ghee in a saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and starting to brown, 6–8 minutes. Add the ginger-garlic paste and cook 1–2 minutes until raw aroma disappears.

Build the curry base

Add the chopped tomato, turmeric, ground coriander, ground cumin, chili powder and 1 tsp salt. Cook, stirring, until tomatoes break down and oil or ghee separates from the masala, about 6–8 minutes. If mixture becomes too dry, add 2–3 tablespoons water.

Add chickpeas and simmer

Add the cooked chickpeas, crushed kasuri methi (if using) and 1/2 cup water. Stir well, bring to a gentle simmer, and cook 6–8 minutes so chickpeas absorb flavors. Mash a few chickpeas against the side of the pan to slightly thicken the gravy. Adjust seasoning to taste and finish with chopped cilantro.

Chutneys & Finishing

Assemble plate

Spoon a generous ladle of warm chana onto each serving plate or a shallow bowl. Place 2 warm aloo tikkis on top or beside the chana.

Add chutneys and garnishes

Drizzle tamarind chutney and mint-coriander chutney over the tikkis and chana to taste. If using, drizzle whisked yogurt in a zigzag. Sprinkle chaat masala, scatter pomegranate seeds or raw mango pieces, and garnish with extra chopped cilantro. Serve with lemon wedges on the side for squeezing.