Step-by-Step Instructions

1. 1.Prepare the base

   Heat 1 tablespoon of oil in a pan. Once hot, add the chopped onion pieces. Fry until they are slightly translucent, not necessarily brown, for about 1-2 minutes.

2. 2.Season the onions

   Add salt to taste to the frying onions and continue to fry for a short while, about 30 seconds to 1 minute.

3. 3.Add aromatics

   Incorporate the finely chopped green chillies and ginger garlic paste into the pan. Fry until the raw smell of ginger garlic paste disappears, about 1-2 minutes.

4. 4.Introduce dry spices

   Add jeera powder, dhaniya powder, garam masala, amchur powder, pepper powder, and turmeric powder to the mixture. Mix well and fry for 1-2 minutes until the spices are fragrant and well combined with the onion and chilli mixture.

5. 5.Combine with potatoes and peas

   Add the boiled and cut potatoes along with the boiled green peas to the pan. Mix thoroughly with the fried spices.

6. 6.Mash the mixture

   Using a potato masher, mash the potato and pea mixture directly in the pan until it forms a relatively smooth consistency, leaving some small chunks for texture.

7. 7.Cool and bind

   Remove the mashed mixture from heat and let it cool down completely. Once cooled, add cornflour and chopped coriander leaves. Mix everything well with your hands to ensure proper binding.

8. 8.Shape the tikkis

   Take small portions of the mixture, roll them into balls, and then gently flatten them into tikki (patty) shapes.

9. 9.Shallow fry the tikkis

   Heat enough oil for shallow frying in a frying pan over medium to low flame. Once the oil is hot, carefully place the shaped tikkis into the pan.

10. 10.Cook until golden

    Fry the tikkis on both sides until they turn light brown and crispy. Adjust the flame as needed to prevent burning, approximately 2-3 minutes per side.

11. 11.Serve

    Once fried, remove the Aloo Matar Tikkis and serve hot with tomato ketchup or chutney of your choice. Garnish with fresh coriander leaves.