Large Boiled Aloo (Potatoes) - 3
Salt (as per taste) - 1 tsp
Black Pepper - 1/4th tsp

For Stuffing:
Matar (Green Peas) Cooked - 2/3rd cup
Scrapped and Minced Ginger - 1/2 tbsp
Garam Masala - 1/4th tsp
Salt to taste - 1/4th tsp
Red chili powder to taste (optional)
Coarsely ground dry-roasted cumin seeds - 1tsp
Oil for pan-frying.

1. Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork.
2. Add all the stuffing ingredients except oil and mash briefly.
3. Divide the mixture into 10 equal portions and keep aside.
4. Peel the potatoes and mash them very finely into smooth mashed potatoes.
5. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions.
6. Now wash and dry your hands and rub them with little oil. Take each portion of potato mixture and make a ball.
7. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
8. Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp. oil in a non-stick pan over a low heat.
9. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Ready to serve aloo tikki hot with chutney and stirred curd.

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