Yellow matar - 1 bowl (Soak it for 3-4 hours and boil it after adding salt, turmeric and dry mango (amchoor) powder)
Boil the potatoes. Do not overcook them. They should be firm else tikki will not turn out crispy. Peel and shred the potatoes.
Add salt, corn starch and coriander leaves to shredded potatoes and mix it well. Do not knead the potatoes. Divide the potatoes into eight equal parts and roll them into patties. Cover the patties and refrigerate them for at least 5 hours.
Shallow fry the tikkis until they turn light brown in color from all sides.
Place aloo tikkis in a bowl. Put chole over it and spread onion, coriander leaves, black salt, green chilies, curd, green chutney sonth, cumin powder.