INGREDIENTS:

For Filling :

METHOD: 

• Slightly pound and mix all the ingredients mentioned under 'For Filling', and keep them aside.
• Boil the Potatoes until they turn soft.
• Mash the Potatoes without any lumps.(Can grate the Boiled Potatoes or mash them with a Potato Masher).
• Add finely chopped Onions, Green Chilies and Coriander Leaves to the mashed Potatoes.
• Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder to the above.
• Add half the amount of Bread Crumbs to the Potato and Mix well.
• Divide the Potato Mix into equal portions.
• Apply a little Oil to your hands and take a portion of the potato mixture into your hands. 
• Place a teaspoon of the Filling mixture inside each Potato Tikki and roll it into a ball and flatten it out gently.
• Follow the suit for the rest of the Portions.
• Pour out the remaining bread crumbs on a flat plate.
• Dip and roll the flattened Potato Tikkis until it is coated evenly on all the sides.. 
• Heat Oil in a Pan on medium heat and deep/shallow fry the Potato Tikkis.
• Flip them once and fry until they turn crispy and golden brown colour on both the sides.
  Serve hot/cold with Dates-Tamarind Chutney/Green Chutney.
• Garnish it with finely chopped Raw Onions, Coriander and Mint Leaves.
• For Aloo Dahi Chaat top it up Thick Curd/Yogurt along with Dates-Tamarind Chutney & Green Chutney.

NOTES:

• Can prepare the Aloo Tikkis without the fillings too.
• Can add All-Purpose Flour/Corn Flour instead of Bread Crumbs.  All works well as a binding agent.
• Dipping the Potato Patties in Bread Crumbs yields crispy Aloo Tikkis. But it is truly optional.
• For more crispier Aloo Tikkis try Double Frying the Patties. Fry once, allow it to cool down and then fry them again over a medium-high flame.
• Can Deep Fry/Shallow Fry Aloo Tikkis.