Boil 500 grams of potatoes until they are soft, peel them, and then mash them thoroughly.
To the mashed potatoes, add 1 teaspoon of red chilli powder, 1 teaspoon of garam masala, 1 teaspoon of chaat masala, salt to taste, and mix well.
Prepare the stuffing by heating 1 tablespoon of oil in a pan, adding 1 finely chopped onion, 1 teaspoon of grated ginger, 1 teaspoon of finely chopped green chillies, and sautéing until the onions turn translucent.
Add 100 grams of boiled and mashed peas to the pan, along with 1/2 teaspoon of red chilli powder, 1/2 teaspoon of garam masala, salt to taste, and cook for 2-3 minutes. Let it cool.
Take a small portion of the mashed potato mixture, flatten it, and place a small amount of the peas mixture in the center.
Bring the edges of the potato mixture together and seal it, giving it a flat, round shape.
Heat oil in a pan for shallow frying. Once hot, place the stuffed aloo tikkis in the pan.
Fry the tikkis on medium heat until they are golden brown and crispy on both sides.
Drain the tikkis on paper towels to remove excess oil.
Serve the Stuffed Aloo Tikki hot with mint chutney or tamarind chutney.