In a pressure cooker, take 4 to 5 potatoes & 2.5 cups water. Place a small trivet & keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.
Remove the lid after all the pressure falls in the cooker
With a knife, check to see if the potatoes are done.
Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.
This is what the peas should look like with a coarse texture.
Add ¼ tsp red chilli powder or cayenne pepper, ½ tsp coriander powder, ½ tsp fennel powder, ½ tsp dry mango powder or ¼ to ½ tsp lemon juice, 2 tsps finely chopped ginger, 1 tsp finely chopped green chillies, 2 tbsps finely chopped coriander leaves, 2 pinches black salt and regular salt
Mix and add more salt as needed.
Drain the water from the potatoes and grate or mash them. Place in the refrigerator for 30 minutes.
Next, add ½ teaspoon red chilli powder or cayenne pepper, ½ teaspoon garam masala powder or curry powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice, ½ teaspoon black salt and regular salt as per taste.
Add ¼ cup bread crumbs and ¼ cup arrowroot flour.
Mix everything very well.
Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs
Fill the centers with the pea mixture.
Seal the mashed potato edges.
Roll gently with your palms and flatten the discs.
Place oil in pan until it is medium hot. Place the tikki in the pan and fry them.
When the base is golden, gently flip the tikki.
Fry until both sides are golden, then place the tikki in a strainer.
Serve the tikki with coriander chutney & tamarind chutney.