• Boil for 4 to 5 whistles over low heat until potatoes are soft, fork-tender, & mashable.
• Once the potatoes are heated, peel and mash well. Allow the mashed potatoes to cool fully.
• Now we need to add ginger, turmeric, cumin, Kashmiri red chilli powder, chaat masala, & dried mango powder.
• Now we need to add ginger, turmeric, cumin, Kashmiri red chilli powder, chaat masala, & dried mango powder.
• And now Add 1/4 cup chopped coriander leaves &salt to taste.
• Combine 4 to 5 tsp rice flour. Mix thoroughly.
• Make medium-sized balls from the aloo tikki mixture. Shape or flatten them into patties or tikki.

Frying Potato Tikki

• Heat one to two tbsp of oil in a frying pan, skillet, or tawa. After setting the heat to medium, put the aloo tikki on the pan or tawa.
• When the second side is crisp and golden, turn the tikkis over once more.
• Fry until all of the aloo tikkis are uniformly brown and crisp, flipping one or twice more.

Assembling and Making Aloo Tikki Chaat

• Measure out ½ cup of fresh curd and whisk it smooth in a bowl.
• In each bowl or serving dish, place two to three aloo tikkis.
• When you begin to assemble the aloo tikkis, they must be hot. When necessary, pour some curd. Next, pour some green chutney over it. Add as necessary. Apply a little sweet tamarind chutney now. Add as necessary.
• Apply one to two pinches of black salt and two to three pinches of chaat masala evenly. Add some sev, chopped onions, and chopped coriander leaves at this point. Serve the aloo tikki chaat right away.