Boil the potatoes, peel and let them cool. You can boil them on stove-top or using your pressure cooker.

Once the potatoes are cooled add chopped onion, chopped green chilli, chopped green onion, chopped coriander leaves, add salt per taste, and add Amchur powder Once the potatoes are cooled, mash them using a potato masher.

In another bowl take flour, Salt liitle water and make batter out of it.

Divide the potato mixture into equal parts. I made big tikkis and got around 7 of them from this mixture. 

Dip the Tikkas in the batter first and coat with Kurkure crumbs and keep a side

Once the oil is hot, carefully drop the prepared aloo tikki in it.

Fry the tikki for 3 to 4 minutes until it forms a crust but doesn’t get any colour. Take the tikki out of the oil and let it cool down. Fry all tikkis in the same way.

Once the tikkis have cooled down, heat the oil again, this time on high [around 350 F degrees]. Fry for 2 to 3 minutes or until the tikki becomes nice golden brown and crisp from the outside.

Carefully take out the crisp tikki out of the hot oil and drain on a paper towel. Fry all the tikkis for the second time in the same way.

Enjoy aloo tikki with tomato ketchup or top with yogurt, chutney, spices and enjoy. You may also garnish them with cilantro and pomegranate seeds!