Boil potatoes and set them aside (I usually keep the boiled potatoes in refrigerator for 30 mins while preparing tikki).

Finely chop all the remaining vegetables. Now heat oil in a pan, add chopped ginger and garlic, then add onion and saute till they turn translucent.

Next add all the chopped vegetables, boiled green peas, salt, garam masala, chilli flakes and tomato ketchup. Let all the vegetable cook for about 5 mins. Sprinkle some water if necessary.

After the mixture is cooked completely, add potatoes (I have grated the boiled potatoes). Mix well and cook for a min or so. Then switch off the flame and mash the mixture.

Set aside for cooling in refrigerator for 30 mins.

For tikkis, heat the skillet and brush it with some oil. On the other hand, take some semolina add a pinch of salt to it. Now shape the mixture in the form of tikkis (you can even use a cookie shaper here for better shapes) and roll them on the semolina mixture.

Then place them on a skillet for cooking and dizzle some oil on the tikkis.

Turn them after couple of minutes and cook them for some more time, till the crust is brown. The tikkis are ready to serve. You can serve them with green chutney or ketchup as you like.  [You can even deep fry the tikkis. For this, take one tsp of maida (all purpose flour) and add water to make mixture. Now dip the tikkis in the mixture and roll them over the bread crums and fry them.]