Boil the Potatoes until tender (20–25 minutes), drain, let cool slightly, peel and mash them in a large bowl until smooth but still a bit textured.
In a small pan, heat 1 tsp Oil and lightly sauté the Cumin Seeds until fragrant; add finely chopped Ginger and Green Chili and sauté for 30 seconds, then add this tempering to the mashed potatoes.
To the mashed potatoes add cooked and roughly mashed Green Peas, chopped Coriander, Coriander Powder, a pinch of Turmeric, Red Chili Powder, a pinch of Garam Masala, Amchur for tang, and salt to taste (Salt). Mix thoroughly so the spices are evenly distributed.
Shape the mixture into golf-ball-sized portions, flattening each into a 1/2-inch thick patty. If the mix feels wet, add a tablespoon of Cornflour to bind.
Set up a coating station: whisk a little water into 1–2 tbsp Cornflour to make a slurry and spread Bread Crumbs on a plate. Dip each patty first in the cornflour slurry and then coat with Bread Crumbs.
Heat about 3–4 tbsp Oil in a non-stick skillet over medium heat. Fry the tikkis in batches until golden brown and crisp on both sides, about 3–4 minutes per side. Drain on paper towels.
To make the chaat-style topping, whisk a little Plain Yogurt until smooth and season with a pinch of Salt and a sprinkle of Chaat Masala.
Assemble: place warm tikkis on a plate, drizzle with Green Chutney and Tamarind Chutney, spoon over the seasoned Plain Yogurt, and sprinkle with a little extra Chaat Masala and Red Chili Powder if you like heat.
Top with finely chopped Red Onion, a handful of Sev for crunch, and finish with chopped Fresh Coriander. Serve immediately while the tikkis are hot and crisp.
