Mash the boiled potatoes (peeled and warm) with a fork and mix with the cornstarch. If the mixture is sticky place in refrigerator to make it firm. In a frying pan heat a tablespoon of oil seeds and jump for a few minutes the peas with the spices.
Take the mixture of potatoes, salt it and form 6 balls, mash and on three of these disks you put a bit ‘of peas, cover with a second disc and form the meatballs, sealing the edges well.
Heat a little oil in a pan and cook the aloo tikki few minutes on each side until golden brown. Let dry on wax paper and serve hot.
500 grams of potatoes, boiled and peeled
2 teaspoons of corn starch
100 grams of peas, cooked
½ teaspoon ground coriander
½ teaspoon mango powder
½ teaspoon ground cumin
A pinch of chili powder
1 tablespoon coriander leaves, chopped